Perfect Pear Tart
This delicious pear tart is the perfect dessert to make in the fall through early winter when sweet, juicy pears are in season. It features a gluten-free almond shortbread crust with a hint of cardamom, a light layer of almond-flavored custard, and thinly sliced pears.
If you love a fruit-forward dessert that feels indulgent but fits into the Mediterranean diet, save this pear tart recipe. It’s a must for Thanksgiving and the holidays.
Make sure you check out my raspberry oatmeal bars and peach sorbet for other healthy(ish) desserts that are packed with fresh fruit.
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Why You’ll Love This Recipe
Recipe Ingredients
Here are the key ingredients needed to make this pear tart. Substitutions and variations are in the section below.
Be sure to check out the recipe card below for the complete list of ingredients with measurements.
Pears. Use your favorite variety. You’ll need 3-4 fresh medium-sized pears that are ripe and yield when you press them.
Almond flour. This forms the shortbread crust. Almond “flour” is very fine and flour-like, while almond “meal” is coarser ground. Both will work fine, and both are free of wheat flour.
Cardamom. This Mediterranean spice adds a hint of lovely, warm, citrusy flavor to the crust. Just a little goes a long way, so don’t add more than what’s called for in the recipe.
Butter. I prefer butter for the crust and custard filling for a rich flavor. Butter also makes a softer, chewier crust than olive oil.
Almond extract. A little almond extract enhances the mild almond flavor in the crust and complements the pears beautifully.
Substitutions and Variations
- For a sugar-free option, swap a monk fruit-allulose powdered sweetener like Lakanto for sugar.
- Sprinkle some chopped walnuts or blue cheese crumbles over the top of the pear tart during the last few minutes of baking.
- No fresh pairs? Use canned pear halves packed in water or juice. Drain and dry them well, and cut them into slices.
How to Make a Pear Tart
1. Make the crust. Combine the almond flour, 1/4 cup of cornstarch, sugar, salt, cardamom, and melted butter and mix well with a spatula, pastry blender, or clean hands.
2. Pat the crust into the pan. Spread the crust dough into a round tart pan that’s 9″-11″ across. Pat it in place with your fingers and then use the bottom of a small cup to press it down and slightly up the sides.
3. Bake the crust. Use a fork to prick the crust evenly. Bake at 350ºF for 15-20 minutes or until light golden. Cool the crust before filling it. I recommend about 10 minutes on the counter and another 10 minutes in the refrigerator.
4. Prepare the custard. While the crust is cooling, prepare the custard by mixing together the butter, sugar, cornstarch, salt, egg, and almond extract.
5. Spread the custard. Once the crust is cool to the touch, gently spread the custard filling over it.
6. Layer the pears. Peel, core, and slice the pears. An apple or pear corer makes this super easy. Top the pear tart with sliced pears, starting at the outer edge and working inward. Overlap the slices slightly for a pretty presentation. Bake the tart at 350ºF for 30 minutes. Brush warm honey mixed with about one teaspoon of water over the pears 8-10 minutes before it’s done.
Expert Tips
Let your almond crust cool for at least 20 minutes before spreading the custard. If you try to spread it when the crust is hot or even too warm, the crust will break apart. To speed cooling, I set it on the counter for about 10 minutes and then let it cool further in the refrigerator.
If you’re pressed for time, you can prepare and bake an almond shortbread crust the day before. Let it cool to room temperature, then cover it with foil and refrigerate it until you’re ready to fill it.
To check pears for ripeness, give the neck a gentle squeeze. A ripe pear will start to give to gentle pressure. For this recipe, try not to let the pears get too ripe, or you’ll end up with mushy, uneven slices.
Buy your pears a few days before making this recipe so they have time to ripen. To slow ripening, refrigerate the pears. To help speed ripening, keep them on the counter or in a paper bag with an apple or banana.
What to Serve With a Pear Tart
This pear tart is a delicious dessert for Thanksgiving or the holidays. Top it with a dollop of fresh whipped cream, vanilla ice cream, or eat it just as it is. Pair it with sides and desserts like:
- A chopped kale apple salad
- A fall harvest salad
- Boursin mashed potatoes
- Roasted fall vegetables
- A flourless dark chocolate torte for another dessert option
Recipe FAQs
Pears are a great source of fiber (about 6 grams in a medium pear). Much of their fiber comes from pectin, a soluble fiber that supports healthy blood sugar, cholesterol, and gut health.
According to the Northwest Pear Bureau, pears ripen best off the tree. They’re picked when they’re mature, but not quite ripe. Although it’s tempting to pass them by at the grocery store, pick up a few and enjoy them in a few days.
I don’t recommend freezing this tart as the texture will be affected once it thaws.
Related Fruit Dessert Recipes
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Perfect Pear Tart
Equipment
- 1 9-10" tart pan with removeable bottom
Ingredients
- 2 1/4 cups almond flour divided
- 6 tablespoons cornstarch divided
- 1/2 cup sugar divided
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt plus a pinch divided
- 1/2 cup unsalted butter divided
- 1 large egg
- 1 teaspoon almond extract
- 3 medium pears ripe, peeled
- 1 tablespoon honey
Instructions
- Preheat the oven to 350℉ and set the rack to the middle position. Spray a 9-10-inch tart pan with a removable bottom with cooking spray.
- In a mixing bowl, combine 1 1/2 cups of almond flour, four tablespoons of cornstarch, 1/4 cup of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of cardamom, and four tablespoons of melted butter. Use a spatula, pastry blender, or clean hands to mix the dough until it comes together.
- Spread the shortbread crust evenly over the bottom of the pan and slightly up the sides. Use your fingers to move it into place, and then the bottom of a flat cup to press it down. Bake the shortbread crust for 15-20 minutes, checking it around 15 minutes to ensure it doesn't burn. Remove the crust from the oven and let it cool completely before adding the filling.
- While the crust cools, make the custard filling by creaming together 1/4 cup of softened butter and 1/4 cup of sugar with a mixer. Then add a pinch of salt, the egg, almond extract, and two tablespoons of cornstarch. Mix for about 45 seconds or until the custard is smooth and fluffy.
- Slice the pears into thin slices.
- When the shortbread crust is cool to the touch, gently spread the custard filling evenly over the top. Layer the pears over the filling, starting at the outer crust and then creating a smaller circle in the center.Bake the tart for 30 minutes. About 10 minutes before the tart is finished, gently brush some warm honey mixed with one teaspoon of water over the pear slices to help them brown a bit.
- Let the tart cool to room temperature before cutting.
Notes
Nutrition
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