Pear Almond Tart  

I found this recipe many years ago in Taste of Home magazine. I apologize I do not have the creators name. Here in the Rogue Valley in Souther Oregon pears are abundant and this is a very simple, last minute dessert.

Prep: 15 minutes; Bake: 20 minutes + cooling time

Preheat oven to 450° 



    Pastry for a 9” single crust pie

    ¾ cup sugar

    3 tablespoons all-purpose flour

    4 cups of fresh pears, peeled and sliced

    3 tablespoons sliced almonds

    2 teaspoons sugar for sprinkling on top


  1. On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined baking sheet.
  2. In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the crust to within 2 inches of the edge. Fold up edges of crust over filling, leaving center uncovered. Sprinkle with remaining sugar.
  3. Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Carefully slide tart onto a wire rack and let cool.
  4. Serves up to eight people. 


I have used less sugar (½ c) with great results.

Sometimes a simple powdered sugar glazed can be added (as in picture).

You could use a silicone baking liner instead of parchment paper.

Alternative Idea

I have made this with apples as well, and used a little cinnamon with the sugar. I sliced the apples thinner, reduced the temperature to 400 - 425 and increased baking time a little. Depending on the type of apples used you might want to sprinkle a little lemon juice or water into the apple filling mix to ensure enough juiciness. Pecans go exceptionally well with apples.

Watch the crust carefully so it doesn’t get too well done!