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Almond Flour Pear Tart

Yields10 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

This Almond Flour Pear Tart is a gluten-free, elegant dessert, featuring a golden almond flour crust, a rich almond frangipane filling, and delicately poached pear slices arranged in a beautiful fan shape. Lightly dusted with powdered sugar and garnished with slivered almonds, this tart is perfect for special occasions or as a refined tea-time treat.

Almond Flour Pear Tart

Serves 8-10
For the Almond Flour Crust
 1 ½ cups almond flour
 ¼ cup coconut flour (or more almond flour)
 2 tbsp granulated sugar
 ¼ tsp salt
 4 tbsp unsalted butter, melted
 1 large egg
 ½ tsp vanilla extract
For the Almond Frangipane Filling
 ½ cup unsalted butter, softened
 ½ cup granulated sugar
 1 cup almond flour
 1 large egg
 1 tsp vanilla extract
 ½ tsp almond extract
 Pinch of salt
For the Poached Pears
 2 ripe but firm pears, peeled, cored, and sliced
 2 cups water
 ½ cup honey or sugar
 1 cinnamon stick
 ½ tsp vanilla extract
 Juice of ½ lemon
For Garnish
 Powdered sugar (for dusting)
 Slivered almonds
Make the Crust
1

 

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan.
  2. In a bowl, mix almond flour, coconut flour, sugar, and salt.
  3. Add melted butter, egg, and vanilla extract, mixing until a dough forms.
  4. Press the dough evenly into the tart pan, covering the bottom and sides.
  5. Pre-bake for 10-12 minutes, until lightly golden. Let it cool.
Prepare the Almond Frangipane Filling
2

 

 

  1. Cream together butter and sugar until light and fluffy.
  2. Mix in the almond flour, egg, vanilla extract, almond extract, and salt until smooth.
  3. Spread the filling evenly into the pre-baked tart crust.
Poach the Pears
3

 

 

  1. In a saucepan, combine water, honey (or sugar), cinnamon stick, vanilla extract, and lemon juice.
  2. Bring to a simmer and add the pear slices.
  3. Poach for 10-12 minutes until tender but not mushy.
  4. Drain and let cool slightly before arranging on the tart.
Assemble and Bake
4

 

 

  1. Arrange the poached pear slices over the almond filling in a fan or spiral pattern.
  2. Bake for 25-30 minutes, until the filling is set and slightly golden.
  3. Let cool before removing from the tart pan.
Garnish and Serve
5

 

 

  1. Dust with powdered sugar and sprinkle with slivered almonds.
  2. Slice and serve warm or at room temperature.
Pro Tips
6

 

 

  • For extra depth, add a splash of amaretto to the frangipane filling.
  • Use Bosc or Anjou pears for the best poaching results.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition Facts

10 servings

Serving size