Dessert: Easy Almond and Pear Tart

recipe photo

This easy version of the classic French pear tart takes advantage of store–bought dough to cut down on prep time without sacrificing flavor. Watch our video demonstration here with Chef Ryan Scott.

Serves 6


  • 6 ripe Comice or 3 Anjou pears, peeled and halved
  • 1½ cups unsalted butter softened
  • 1¾ cups sugar
  • 21⁄3 cups blanched sliced almonds
  • 3 eggs
  • 1 pre-packaged tart shell
  • whipped cream or powdered sugar (optional)


  • Preheat oven to 350 degrees.
  • Line the tart shell with a piece of parchment paper and fill with dried legumes to par–bake.
  • While the shell is baking, use a food processor to grind the almonds with the butter, sugar and eggs.
  • Remove the shell from the oven and add first the pears, and then the almond mixture on top.
  • Bake for another 20 minutes, or until your knife comes out clean.
  • Let the tart cool completely, and serve slices at room temperature, topped with whipped cream or powdered sugar.