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Pear and Almond Cream Tart

in Diana's Recipe Book

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Servings: 6-8
This tart makes an elegant dessert yet it’s very simple to make. Be sure to use ripe pears for the very best pear flavor.

2 ripe pears
1/2 tsp. ground cinnamon
1/2 cup (1 stick/4 oz/113g) butter
1/2 cup confectioners' sugar
1 cup ground almonds
2 eggs
1/4 cup all-purpose flour
1/2 tsp. vanilla extract
1/4 tsp. almond extract
Pinch of salt
1/4 cup sliced almonds

Preheat oven to 350 degrees F (180 C).

Cream butter. Add confectioners' sugar and ground almonds. Scrape down bowl. Add eggs one at a time. Add vanilla, almond extract and pinch of salt. Add flour and mix until well combined.

Peel pears and cut in half. Using a melon baller or paring knife, remove stem and seeds. Slice pears, width wise, into thin slices. Toss pear slices in cinnamon to coat.

Pour almond batter into an 8-inch spring form pan or into an 8-inch tart pan with a removable bottom. Spread batter out evenly. Place pears on top of batter in a circular pattern, overlapping pears slightly. Sprinkle top of pears with sliced almonds. Bake tart in preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Let tart cool before removing from pan and before slicing. Slice into even pieces and serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Makes 6-8 servings.

Date: August 1, 2004

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