Spiced Pear and Almond Tart Recipe

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Cozy Spiced Pear and Almond Tart Recipe, Made Simple

There’s something incredibly soothing about baking this Spiced Pear and Almond Tart Recipe on a quiet weekend morning. The warm spices fill the kitchen, and the fruit slowly softens into juicy, tender slices nestled on a buttery almond base. I love how every bite offers a perfect harmony of crisp crust, velvety nutty filling, and softly spiced pears—it’s like a gentle hug in dessert form.

If you’re looking for a dessert that feels thoughtfully homemade yet impressively elegant, this tart fits the bill beautifully. It’s the kind of recipe you’ll want to pull out when company’s coming or when you simply want to treat yourself with layers of fragrant, toasty goodness.

Plus, it’s surprisingly approachable. The technique is straightforward, and the ingredients are pantry-friendly. I’ll walk you through everything so you’ll feel confident from start to finish—and end up with a tart that looks as stunning as it tastes.

Ingredient Lowdown

• Pre-baked tart crust (9-inch): Your sturdy, buttery base. Use a store-bought crust to save time or homemade if you prefer a flaky, tender texture.
• Ripe pears: Choose firm but juicy pears like Bosc or Anjou for a perfect balance of softness and shape after baking.
• Almond flour: Brings moistness and a rich nutty flavor that complements the pears.
• Granulated sugar: Sweetens the almond filling without overwhelming the delicate fruit.
• Unsalted butter: Adds creaminess and that irresistible buttery aroma.
• Egg: Binds the almond mixture, helping it set with a tender, cakey texture.
• Vanilla extract: Deepens the aroma and sweetness.
• Ground cinnamon, ginger, and nutmeg: These spices build a warm, fragrant spice profile that feels just right in autumn or winter, but delightful any time.
• Sliced almonds: Toasty crunch topping that adds both texture and nutty richness.
• Apricot jam: Brushed on for a stunning glossy finish that seals in fruit juices and adds a subtle fruity shine.

Set Up for Success

Before you dive in, make sure your tart crust is pre-baked and completely cooled—this prevents sogginess and helps keep that signature crispness. Preheat your oven to 350°F (175°C) so it’s ready when you are. Have all your pear slices prepped and your softened butter ready to go; a little mise en place here makes the process smooth and enjoyable rather than rushed.

Step-by-Step: Spiced Pear and Almond Tart Recipe

1. Mix the almond filling: In a medium bowl, blend almond flour, sugar, softened butter, egg, vanilla, and the warm spices—cinnamon, ginger, and nutmeg—until smooth and creamy. The aroma at this stage is already inviting, like a warm hug of cozy flavors waiting to bake.
2. Spread filling evenly: Carefully spread the almond mixture across the pre-baked tart crust’s base. This layer will firm up beneath the pears, adding moist crumbly richness that contrasts beautifully with the crisp crust.
3. Arrange the pears: Place the thinly sliced pears in a circular, overlapping pattern on top of the almond filling. This design creates an appealing golden mosaic after baking and ensures every slice is perfectly tender and fragrant.
4. Top with sliced almonds: Sprinkle these over the pears. They’ll toast and add a delightful crunch — a must-have textural contrast that elevates the entire tart.
5. Bake your tart: Place it in the preheated oven for 30–35 minutes. You’ll want to watch for a deep golden brown crust and tender pears that yield gently to a fork’s touch. The kitchen will fill with warm, spiced aroma—truly the best part of waiting.
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Chef’s Notes & Success Tips

I’ve noticed that soft pears but not mushy work best here, so if your fruit feels a bit underripe, a quick sprinkle of lemon juice keeps browning at bay and helps flavor. Also, letting the tart cool before glazing with warmed apricot jam locks in that gorgeous shine without melting your almond topping. Patience here truly pays off in presentation and texture!

6. Add the finishing touch: Once baked and still warm, brush the apricot jam across the pear slices for a gleaming, glossy finish that tastes as delightful as it looks.
7. Cool before serving: Give the tart some time to set on a wire rack. Cooling helps the almond filling firm up and makes slicing easier, so your tart holds together beautifully on the plate.

Flavor Twists for Spiced Pear and Almond Tart Recipe

• Swap pears for apples or quince if you want a different seasonal twist.
• Add a splash of orange zest or finely chopped crystallized ginger to the almond mixture for an extra fragrant kick.
• Mix in a handful of dried cranberries or currants between pear slices for tart bursts of sweetness.
• Use hazelnut flour instead of almond flour for a slightly earthier nut flavor.
• Top with a dollop of vanilla whipped cream or a drizzle of honey right before serving for extra indulgence.
• For a boozy note, brush pears lightly with a splash of rum or bourbon before baking.

Storage & Make-Ahead Tips

• Store leftover tart covered in the fridge for up to 3 days; it’s still delicious slightly chilled or warmed up.
• Freeze unbaked assembled tart (without the apricot glaze) wrapped tightly for up to 1 month—bake directly from frozen, adding a few extra minutes to baking time.
• Warmed apricot jam glaze can be made ahead and stored in a small jar refrigerated for up to 2 weeks.
• Cut the tart fully cooled into portions and reheat gently in a low oven or microwave to avoid drying it out.

Spiced Pear and Almond Tart Recipe FAQs

• Can I make the crust from scratch? Absolutely. A flaky butter crust works beautifully here. Just pre-bake it until lightly golden to prevent sogginess from the filling.
• What if my pears are very ripe? Use them quickly—they’ll soften faster during baking. You can reduce bake time slightly and watch closely to prevent mushiness.
• Can I use a different nut flour? Yes, hazelnut or cashew flour can work but expect a slight flavor change. Almond flour offers the classic, moist texture.
• Why do I brush warm apricot jam at the end? This adds a beautiful shine and seals in moisture without softening the almond topping. It also adds subtle fruity sweetness to the finish.
• Can I prep this tart in advance? Definitely. Assemble it up to a day ahead, keep it covered in the fridge, then bake fresh before serving.

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