Pear-Almond Tart

>> Wednesday, March 20, 2013

Fresh pears in bowl

When you have a bowl full of tender ripe pears with just a little blush along the sides, the first thing you should do is take a photo of the lovely fruit. The second thing you should do is poach them and then bake them into this tart. This would be wonderful for an Easter dinner dessert, or for breakfast...or lunch...or dinner. With fruit and nuts and a crispy-sweet crust, it's a complete meal. Mmm.

Pear-Almond Tart


5 ripe Comice or Bartlett pears
1/4 cup Grand Marnier
2 tbsp lemon juice

For the batter

3/4 cup butter 
1 cup granulated sugar
3 eggs
1/4 cup flour
1 cup slivered almonds
2 tbsp sliced almonds (for topping)


Core and cut the pears into 1/2" slices. Place them in a saucepan and cover with the Grand Marnier and lemon juice. Bring to a boil, then cover and simmer on low for 5 minutes.

Preheat the oven to 350 degrees. In a mixing bowl, cream the butter and sugar together. Add the eggs and beat until fluffy. Stir in the flour and almonds. 

Pour about 2/3 of the batter into a greased pie pan. Arrange the pear slices around the pan in a scalloped pattern. Pour any remaining juice from the pears over the fruit. Pour the rest of the batter over the pears, then sprinkle the sliced almonds over the top.

Bake for 30-35 minutes, until the crust is golden and crispy, and the center is cooked through.

Serves 8.


Talea Bloom March 20, 2013 at 7:14 PM  

Yum yum yum Angela.
I love sharing tasty treats with you :-)
Hope someone takes this recipe and runs with it. It's so easy and delicious.

Angela Williams Duea March 22, 2013 at 1:00 PM  

I love eating your tasty treats. Thank you for sharing. It's gotten 91 views since the day I posted it!

Talea Bloom March 23, 2013 at 10:11 PM  

That's so cool babe :-)
I hope people make it as it is so easy and fast.

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