Almond Pear Tart

Pear and almond tart being sliced.

A classic pear tart recipe with a simple almond-scented frangipane filling is the perfect showcase for gorgeous Bosc pears. This easy fall dessert is so quick to make!

A slice of pear and almond tart on a plate with a fork.

the flavors in this pear tart are simple but stunning

This classic French-inspired tart is simply perfect.

  • A buttery pie crust is the perfect foundation (am I the only one who literally would just eat a good, flaky pie crust on its own?)
  • Next we have a soft, famously fragrant almond frangipane filling. (Again, just hand me a spoon, this stuff is epic.)
  • And finally, ripe pears bring a subtle sweetness for the perfect finishing touch.

If you have any kind of special occasion coming up this fall, I highly recommend this dessert, it will hit the spot without being complicated at all to make, promise!

Pears on a linen napkin.

why Bosc pears?

Boscs are the bronze colored pears with the elegant long necks.

They have the unique quality of being most flavorful early in the ripening process, so you don’t have to wait for them to fully soften to enjoy them, or cook with them.

They’re a great choice for baking because they will keep their shape nicely.

The flavor of Bosc pears has warm spice notes, perfect for a fall dessert!

Pears arranged on almond frangipane filling.

can you use a different type of pear?

Absolutely! Use whatever you like, but avoid any fruit that is overly ripe.

Pear and almond tart after being baked.

what is frangipane and why do you want it?

  • Frangipane is a sweet pastry filling made with ground almonds or almond flour, sugar, butter, eggs, and almond extract. If you’ve ever had an almond croissant, you’ll recognize the soft, sweet flavor, it’s one of my personal favorites.
  • It can be used in all sorts of ways, including as a simple base layer for fruit tarts and galettes.
  • Did you know you can make frangipane with other nuts, too? My pecan frangipane pie is one of my all time favorite recipes, and I’ve been meaning to try a frangipane with walnuts or hazelnuts forever!
  • You don’t need any special equipment if you make your frangipane using almond flour, but you can also grind your own almonds in a food processor (just make sure to use blanched almonds).
Pear and almond tart, dusted with powdered sugar.

3 easy steps to a stunning pear tart

Do you look at a tart like this and think it’s too complicated to make? If so, allow me to convince you otherwise! There are basically 3 components to this tart, and they are all really user friendly, even for a beginner pastry chef.

  1. a basic pie crust can be made incredibly easily in any food processor. My recipe makes 2 crusts (this is because a single pie crust wouldn’t fit well in a standard food processor bowl), and the other one can be frozen for later use. Not up for it? A store-bought frozen pie crust will work perfectly too, no need to blind bake.
  2. the almond frangipane filling has just a few very basic ingredients, just whip it up with electric beaters or in a stand mixer, easy peasy.
  3. finally, slice up a couple of pears to nestle into the filling. You can arrange them any way you like. I sliced my pears into slices about 1/4 inch thick, and took groups of about 6-9 slices, fanned them out slightly, and gently pressed them into the frangipane before baking.
Close up of a slice of pear and almond tart.

tips and tricks for pear tart success

  • NO BLIND BAKING NECESSARY! Some tarts require blind baking the pie crust before filling it and baking again, so that the pie crust doesn’t end up undercooked and soggy on the bottom. The baking temp and time here mean that this is unnecessary, and I still ended up with a golden, flaky crust, even on the bottom!
  • FIRM PEARS ARE BEST! Most pears you buy at the store are underripe, and will ripen after a few days of sitting at room temperature. I used Bosc pears I purchased from the store a day or two before baking this tart, so they were still pretty firm to the touch. Baking softened them up perfectly, so no need to plan days ahead to make sure your pears are perfectly ripe before making this recipe.
  • TENT WITH FOIL TO PREVENT OVER BROWNING! As it bakes, the top of this tart turns a nice golden brown, but I found it necessary to tent the tart with a piece of aluminum foil for last 10 minutes or so of baking to avoid it getting too dark. So, keep an eye on it, and keep a piece of foil handy.
  • TRY A GLAZE TOPPING! The powdered sugar topping is totally optional, but if you want another way to give this tart a polished look, try brushing a little bit of warmed up honey or a simple vanilla syrup over the tart when it’s out of the oven. This will give it a nice sheen and a little bit of extra sweetness.
  • MAKE THE CRUST AHEAD! I’d definitely make this tart the day you’re planning to serve it, but the pie crust can be made in advance and kept in the fridge for a couple of days, or in the freezer for longer storage. Just thaw it in the fridge before rolling it out.
A slice of pear and almond tart with a bite taken out.

more seaonsal pear recipes

Pear and almond tart on a wooden cutting board.
4.89 from 9 votes

Almond Pear Tart

In this classic pear tart, a simple almond-scented filling makes a heavenly pairing with gorgeous Bosc pears for an unforgettable fall treat.
Course Dessert
Cuisine French
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Yield 8 servings
Calories 441kcal
Author Sue Moran


  • 10-inch tart pan with reoveable bottom


pie crust (makes 2)

  • 2 1/2 cups all purpose flour
  • 1 cup unsalted butter, cold, cut into pieces
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 cup ice water

for the tart filling

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 1 large egg
  • 1 tsp almond extract
  • 1 cup almond flour
  • 1 Tbsp all purpose flour
  • 2 medium pears, sliced thinly*
  • 2 Tbsp powdered sugar for dusting on top of the finished tart, optional


  • To make the pie crusts, add the flour, butter, salt, and sugar to the bowl of a food process and pulse until there are no large chunks of butter left (small pieces are fine)
  • Slowly add in the ice water, and continue to pulse until the dough comes together into a single clump. Remove from the food processor, divide in half, and refrigerate until ready to use. (You'll only need 1/2 of the dough for this recipe, so I like to wrap the second one tightly in plastic wrap and freeze it to use later. It freezes perfectly!)
  • Preheat oven to 375F. Roll out your tart dough into a circle about 1/4 inch thick, and fit it into your 10-inch tart pan with removable bottom. Set the crust in the refrigerator while you make the filling.
  • In the bowl of a stand mixer with the paddle attachment (or with electric beaters), cream together the butter and sugar until light and fluffy. Add the salt, egg, and almond extract and mix well to combine.
  • Finally add the almond flour and the all purpose flour and mix until combined.
  • Spread the almond mixture evenly into the bottom of your pie shell. It helps to dollop the filling evenly across the surface of the pie crust before spreading it out.
  • Add the sliced pears on top of the almond filling, arranging them any way you like. I took groups of 6-9 thin slices, fanned them out slightly, and pressed them gently into the filling.
  • Bake for about 35 minutes. The filling should be puffed up and golden brown. I tented mine with a piece of aluminum foil for the last 10 minutes of baking to keep it from getting too brown on top.
  • Remove from the oven and allow to cool before dusting with powdered sugar.

Cook’s notes

*I sliced the ‘cheeks’ from my pears and then laid them cut side down and thinly sliced. Do not peel the pears!


Calories: 441kcal | Carbohydrates: 38g | Protein: 6g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 330mg | Potassium: 89mg | Fiber: 3g | Sugar: 18g | Vitamin A: 750IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    August 30, 2022 at 1:51 am

    5 stars
    This recipe looks so yum. I haven’t made it yet. Just reading through and want to double check you don’t need to blind bake the pastry before adding the filling?

    • Reply
      Sue Moran
      August 30, 2022 at 7:45 am

      No, I don’t bake the crust beforehand, just add the filling and bake.

  • Reply
    Maryann W
    June 6, 2022 at 12:10 pm

    5 stars
    At long last you have come upon a wonderful recipe which I had made in the 1990’s. The recipe was part of a series of recipes from an offer in the mail . I had lost this recipe in a move from WA to New England. I am relieved to have found it here on your blog. Thanks very much!

  • Reply
    February 15, 2022 at 8:16 am

    4 stars
    This was a delicious recipe! First time trying to make a tart and it was a success. I made it a day ahead and it was fine. Placed in fridge, uncovered so no dew from moisture. I would probably decrease the almond extract. It was overpowering.

  • Reply
    December 29, 2021 at 7:34 pm

    5 stars
    Thank you for the recipe! It turned out perfect and my guests all loved it! The almond filling did rise quite a bit and puff over the top a bit for me.

  • Reply
    December 5, 2021 at 11:22 am

    Hi Sue. I am making this ahead of time instead of a birthday cake for a friend. Have you had experience making this a day ahead ? 🙂

  • Reply
    November 21, 2021 at 4:12 pm

    What do you mean by the ‘cheek of the pear” ?

    • Reply
      Sue Moran
      November 21, 2021 at 5:08 pm

      Just slice straight down from stem to bottom, on both sides of the pear.

  • Reply
    Ellen Easton
    September 27, 2021 at 10:26 am

    5 stars
    This looks so delicious I may have to make two- one for me and one to share. My mother was right, it is what you learn after you know everything that is important. I love that I am always able to learn something new from your recipes. Brava! EE

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