French Almond Cream & Pear Tart

Almond Cream & Pear Tart - flaky puff pastry base with Almond Cream & Amaretto Poached Pears. by Let the Baking Begin!

Weekend is getting near and I’ve got something that you just have to make! Our local French Boulangerie sells similar tarts and one day I decided that, I was just going to make one myself instead of buying one there. Surprisingly, very surprisingly in fact, the one I made at home was much better than the one they had, so now I have to share the recipe with you guys!

Almond Cream & Pear Tart - flaky puff pastry base with Almond Cream & Amaretto Poached Pears. by Let the Baking Begin!

Given that they’re professionals, I really didn’t think I would get a result that would trump theirs. But, both me & my girlfriends who had the pleasure of tasting this tart agreed – this Almond Cream & Pear Tart one is a much better version than theirs.

Almond Cream & Pear Tart - flaky puff pastry base with Almond Cream & Amaretto Poached Pears. by Let the Baking Begin!

I can’t tell you exactly what it is that makes my tart better than professionals’ counterpart, but with the flakiness of the dough, the creaminess of the filling and the ever so shiny glaze on top, this tart is a true show-stopper!

Almond Cream & Pear Tart - flaky puff pastry base with Almond Cream & Amaretto Poached Pears. by Let the Baking Begin!

I have posted about this tart before, but with minor changes I decided to make a separate post for this one,  with step by step instructions that will guide you towards perfect tart making skills 😉

Almond Cream & Pear Tart - flaky puff pastry base with Almond Cream & Amaretto Poached Pears. by Let the Baking Begin!

I made this tart with my amazingly delicious Amaretto Poached Pears & the French Almond Creme, so really, you already know how to make this beauty.

Almond Creme & Pear Tart

Makes two 8 inch tarts.

Ingredients

2 sheet of Pepperidge Farm Puff Pastry Dough
Amaretto Poached Pears Ingredients (1 recipe)
6-7 Pears, peeled and cored (Bosc works best)
3 cups water
1 cup granulated sugar (white or brown)
2-3 tablespoons lemon juice
1 cup Amaretto liqueur (or Grand Marnier, or Apricot/Peach Liqueur)
5 tablespoons vanilla extract
1 star anise (optional)
1 cinnamon quill (optional)

French Almond Cream Ingredients:

125 g unsalted butter, room temperature
1/2 cup granulated sugar
2 eggs,. room temperature,
3/4 cup ground almonds
2 tablespoons all-purpose flour
1 tablespoon vanilla extract

How to make Almond Cream & Pear Tart:

A day before, start the Amaretto Poached pears. Click here for recipe & instructions.

The day you want to make the tart, make the French Almond Cream Filling. Click here for recipe & instructions. Refrigerate until ready to use.

With a tart ring, cut out the circle from the puff pastry sheet. For 2 tarts, make this with both sheets of puff pastry.

on a well floured work surface, roll it out to make the circle 2 inches bigger than you started with. Poke it with a fork all around, to prevent it from puffing up in the oven. Transfer the rolled out puff pastry into the tart mould, press it against the form and trim the edges like shown below. Place in freezer for about 10 minutes. Preheat oven to 350F, with the rack in the middle.

Almond Cream & Pear Tart - flaky puff pastry base with Almond Cream & Amaretto Poached Pears. by Let the Baking Begin!

Remove the tart from the freezer and bake until the tart is slightly golden, about 15-20 minutes. Do not over-bake as it will still take on more color when it’s baked with the filling. Once out of the oven, allow it to completely cool. Fill each tart with 1/2 of the Almond Cream Mixture. Place in the freezer for 5 minutes. Meanwhile work on your pears.

Almond Cream & Pear Tart - flaky puff pastry base with Almond Cream & Amaretto Poached Pears. by Let the Baking Begin!

Remove pears from the poaching liquid and slice them any way you would like. Get the tart from the freezer and arrange about 2-3 cut up pears on top of the Almond Cream mixture.

Almond Cream & Pear Tart - flaky puff pastry base with Almond Cream & Amaretto Poached Pears. by Let the Baking Begin!

Sprinkle with almonds. Spray a piece of foil with non stick spray and gently cover the tart with it, sprayed side touching the tart.

Put back in the oven and bake until the almond mixture is well risen all the way in the middle, about 45 minutes, then remove the foil and bake for another 10 minutes allowing the top to brown up slightly.

Almond Cream & Pear Tart - flaky puff pastry base with Almond Cream & Amaretto Poached Pears. by Let the Baking Begin!

Once the tart is baked allow it to completely cool on the rack. To finish it off with the glaze, take 2-3 tablespoons of apricot jam, heat it until liquid then apply it generously to the top of the tart with a brush. If your jam has chunks of fruit in it, pass it through a sieve before using it to apply to the top of the tart.

Amaretto Poached Pear and Almond Cream Tart | By Let the Baking Begin!

Now brew some coffee or steep some tea and reward yourself and your loved one with a slice of this Almond Cream & Pear Tart. Or better yet, invite your girlfriends for tea and serve them this slice of heaven.

Almond Cream & Pear Tart - flaky puff pastry base with Almond Cream & Amaretto Poached Pears. by Let the Baking Begin!

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Comments

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  • Inna

    I was planning to make your poached pears in amaretto this weekend and now you posted this tart so I will definitely be making it. I just tried a almond and pear tart from trader joes and it was delicious but this looks 10 times better. I was just wondering if I can make it the day before I plan to serve it or will it get soggy?

    · Reply
    • Yes, you can make it even several days ahead. I made this tart on Saturday and didn’t get to eat it until Tuesday the following week and it still tasted great, and my puff pastry was still crunchy on the bottom. Although, I did use the puff pastry from Cash & Carry, which is a bit thicker than the Peppridge Farm one, so that might’ve made a slight difference in the retainment of crunch as well.

      · Reply
      • Amanda

        This looks absolutely delicious. If I’m making it 1-2 days in advance, should I put it in the fridge or leave it at room temperature?

        · Reply
  • Lyubomira

    This pear tart looks amazing Marina! It will make a very impressive dessert for the coming holidays! It does look better that the ones at the bakery! Beautiful pictures, pinned !

    · Reply
    • Thanks Lyubomira, appreciate your kind comment much!

      · Reply
  • This tart looks so good! I always wanted to make one. Btw, on the Facebook widget you have on your blog I see most of my relatives and some friends. I wander if I know you too?

    · Reply
    • Thanks Valya!

      If you’re logged into your facebook account, the widget detects that and then surveys your friends list, and if any of those friends have liked my facebook page, it will show up on this widget 🙂
      What do you mean “I wonder if I know you too”? You mean in real life?

      · Reply
  • Tamara

    Hello ! I’m amaized by your peach tart!
    At this moment , I bake this! And wondering why my puff pastry is’nt like yours? I was doing all the steps and my pastry can not stay at walls of a baking bowl. I got one sircle of a pastry with no walls of it 🙁 If you understand me, my english is not so good 😀 ..What can i do? And when I bake it for 45 minutes is it on same degrees? Thank you so much
    Tamara

    · Reply
    • Hi Tamara,
      Don’t worry about your English, I understood you perfectly 🙂 if you speak Russian, you can write your comments in Russian as I read and speak Russian as well 🙂
      If you see, on my pictures my tart shrank a little bit too. Puff pastry usually shrinks from being overworked. So if you stretched yours a lot, then it would need longer than 10 minutes of rest to not shrink in the oven. But you can go ahead and fill and bake it as is, it might overflow a little, but not too much.
      And yes, you bake it at the same temperature.

      · Reply
  • Amy

    Hi! I had a wonderful pear and blueberry tart in Vermont. Basically there were a few layers of blueberry puree in a tart. Is it possible to incorporate some blueberries like that in this tart, and what amount would you recommend and what would you recommend for reductions in the ingredients, if any? Thanks so much! I can’t wait to try this!

    · Reply
  • Paulina

    Hi, I love this recipe I have a pear tree at my house so I can´t wait for them to be ready!!! Do you have an apple tart? or can I use this same recipe with apples???

    · Reply
  • lauren

    Hello!
    I was wondering if this tart could be frozen, either before or after baking? do you think it would hold? Id like to make two but I definatley cant eat two!

    · Reply
    • Hi Lauren,
      I haven’t tried freezing it myself, but I think freezing the already prepared tart (well wrapped) should work.

      · Reply
  • Dorothy

    It seems that in some pictures the tart is in the tart pan and in others it is not. huh??

    · Reply
    • the tart was removed from the mould after baking and put into a dish for serving 🙂

      · Reply
    • the tart was removed from the mould after baking and put into a dish for serving 🙂

      · Reply
      • Dorothy

        Well, yes that’s easy to see. But, in the split picture as the pears are sliced the view on the left frame prior to the pears being arranged on the filling it looks like the tart is not in the metal pan. Then later it is back in the pan. Confusing.

        · Reply
        • Once the tart shell is baked, it needs to cool completely and that can be done in or out of the mold. Because it is not important how you cool it, I did not specify this aspect in the directions. The rest of the time it can be baked with or without the tart mold also, it does need something flat underneath while baking though – so if not using the tart pan, a cookie sheet will also work. Sorry for making it confusing with the way the pictures are taken.

          · Reply
          • Dorothy

            That’s ok. I was just passing this luscious recipe on to a friend who has a love affair with pears and wanted to be sure just how it was prepared, Thanks for the further explanation. yum

  • Dorothy

    PS: wouldn’t the tart be more protected for baking if left in the tart pan? Knowing me I would probably have an accident if I were to remove it from the pan before completing the baking.

    · Reply

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