Pear Amandine Tart – Soft, Nutty and Irresistible
this pear amandine tart is a melt-in-the-mouth tart that pairs juicy pears with creamy almond filling on a buttery crust.
This elegant dessert brings warmth, softness, and texture together in every bite — perfect for cozy moments or special occasions.
How to Make the Perfect Pear Amandine Tart with Creamy Almond Filling
Today, I’m sharing with you a dessert that’s simply impossible to resist: a beautiful Pear Amandine Tart. This recipe is different from the known french almond pear tart : tarte bourdaloue.
It’s extra soft and creamy thanks to a special twist in the almond cream: the addition of fresh cream.
This little secret gives it a melt-in-the-mouth texture that’s utterly divine! Every bite brings together juicy pears, rich almond cream, and a delicately crisp crust with flaked almonds and powdered sugar.
It’s a comforting, elegant treat that I truly adore.
This version was lovingly prepared by my dear friend Lunetoiles. Honestly, if I had made it myself… I doubt it would’ve survived long enough for a photo!
Ingredients for a Perfect Pear Amandine Tart
For the homemade shortcrust pastry
- 240 g flour – for a crisp, light base
- 150 g cold butter (cubed) – essential for that sandy texture
- 90 g sugar – balanced sweetness
- 30 g almond flour – a subtle nutty touch
- 1 sachet vanilla sugar – for fragrance
- 1 egg yolk – for richness and a golden hue
- A pinch of salt – to bring out the flavors
For the creamy almond filling
- 120 g almond flour – the heart of the cream
- 2 eggs – to bind and structure the filling
- 100 g sugar – sweetens just right
- 200 ml full cream – makes it extra smooth and moist
For the topping
- 3 ripe pears – juicy and naturally sweet
- Flaked almonds – add a decorative crunch
- Icing sugar – a lovely finishing touch
Step-by-Step Instructions for the Pear Amandine Tart
- Prepare the pastry
- Mix flour, sugar, vanilla sugar, and salt.
- Rub in the butter until crumbly.
- Add the egg yolk and almond flour, mixing into a soft dough.
- Wrap and chill for 15–30 minutes.
- Roll and line the tart tin
- Roll the dough between two sheets of parchment paper.
- Line a 24–28 cm tart tin, prick the base with a fork, and chill again.
- Make the almond cream
- Beat the eggs and sugar until slightly frothy.
- Fold in almond flour and cream until smooth.
- Assemble the tart
- Slice the peeled, cored pears into fans.
- Arrange over the pastry, then pour the almond filling on top.
- Sprinkle flaked almonds.
- Bake
- Preheat the oven to 180°C (356°F).
- Bake for around 30 minutes, until the top is golden and the filling is set.
- Let cool, then dust with icing sugar before serving.
How to Store Your Pear Amandine Tart
– Refrigeration (up to 4 days):
- Let the tart cool completely.
- Store in an airtight container or wrap tightly in plastic.
- Bring to room temperature before serving to revive its softness and flavor.
– Freezing (up to 2 months):
- Slice into portions and wrap each one well.
- Defrost overnight in the fridge, then reheat briefly in a 150°C (300°F) oven to restore texture.
FAQ – Pear Amandine Tart
– How long does the tart last? Up to 4 days in the fridge, stored in an airtight container.
– Can I freeze it? Yes, it freezes beautifully. Slice it first for easier thawing, and reheat briefly in the oven.
– Can I use canned pears? Absolutely! Just be sure to drain and pat them dry to prevent the filling from becoming soggy.
– What’s the best pastry for this tart? A homemade shortcrust pastry works best, offering a perfect balance of crisp and tenderness.
– Any fun variations? Yes! Add chocolate chips, drizzle with caramel, or flavor the cream with a splash of rum or amaretto for an extra twist.
Other desserts to try
Creamy Pear amandine Tart Recipe for a Perfectly Moist Dessert
- Total Time: 57 minutes
- Yield: 8 servings 1x
Description
Ingredients
For the homemade shortcrust pastry
- 240 g flour
- 150 g cold butter cubed
- 90 g sugar
- 30 g almond flour
- 1 sachet vanilla sugar
- 1 egg yolk
- A pinch of salt
For the creamy almond filling
- 120 g almond flour
- 2 eggs
- 100 g sugar
- 200 ml full cream
For the topping
- 3 ripe pears
- Flaked almonds
- Icing sugar
Instructions
Prepare the pastry
- Mix flour, sugar, vanilla sugar, and salt.
- Rub in the butter until crumbly.
- Add the egg yolk and almond flour, mixing into a soft dough.
- Wrap and chill for 15–30 minutes.
- Roll and line the tart tin
- Roll the dough between two sheets of parchment paper.
- Line a 24–28 cm tart tin, prick the base with a fork, and chill again.
Make the almond cream
- Beat the eggs and sugar until slightly frothy.
- Fold in almond flour and cream until smooth.
Assemble the tart
- Slice the peeled, cored pears into fans.
- Arrange over the pastry, then pour the almond filling on top.
- Sprinkle flaked almonds.
Bake
- Preheat the oven to 180°C (356°F).
- Bake for around 30 minutes, until the top is golden and the filling is set.
- Let cool, then dust with icing sugar before serving.
- Prep Time: 30 min
- Cook Time: 27 min
- Category: desserts, tart
- Cuisine: french cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 375 kcal
