Almond Pear Tart with Amaretto Cream has a Frangipane filling topped with Anjou pears and a delightful Amaretto Cream. It makes a lovely choice for an autumn tea or brunch, or as an ending dessert for a cozy dinner.
Pear Tart is the Perfect Ending to a Fall Brunch or Dinner.
There is something very special about an autumn pear tart. It just makes a person feel all warm and cozy. My grandma had pear trees in her yard, so pears in the fall always bring back pleasant memories.
I really love everything about this tart. The buttery shell, the frangipane filling, the juicy pears, and the Amaretto cream topping. The flavors all fit together so well. It’s quite delicious! Plus, it’s such a pretty addition to a table–elegant, even.
See more Pies and Tarts. Browse Desserts or Tea Party Foods.
A Few Thoughts on Amaretto Liqueur
Back in my college days, I was rather fond of Amaretto Sours. Last summer, I had a craving for one and decided to purchase a bottle of Amaretto Liqueur. When testing this recipe, I tried adding the almond liqueur to the almond filling and also the cream. It was the perfect addition and bumped the tart up on the flavor profile to a 10. I encourage you to give it a try. However, you may refrain from using it, if desired, and simply omit it from the recipe.
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Amaretto is a sweet amber-colored Italian liqueur with a nutty almond-marzipan flavor. It typically has 21-28% alcohol, and may be used for mixed drinks, for flavoring glazes, or adding to recipes such as Tiramisu or Biscotti.
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To make an Amaretto Sour (without the egg white): Combine 1.5 oz Amaretto Liqueur with 1/2 oz. of your favorite Bourbon, 1 tablespoon of Lemon Juice, and if desired 1-2 teaspoons of simple syrup. Pour over ice in a lowball glass tumbler. Garnish with a maraschino cherry and a lemon peel twist.
Ingredients for Almond Pear Tart with Amaretto Cream
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Ingredients For Making This Recipe
Gather the ingredients so you have everything close at hand on the counter or table. Preheat oven to 375°F.
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Buy Now → Prepare the Tart Pastry
In a large mixing bowl, combine the pastry flour, powdered sugar, and salt.
If you don’t have pastry flour, you may use all-purpose in its place.
Using a blending fork, mix in small pieces of cold butter, working it in until it resembles small crumbles. Add in the large egg yolk (save the egg white for later) and cold water. Mix until a nice dough forms. Shape into a flat circle. Cover with plastic wrap and chill in refrigerator for 20-30 minutes.
Make the Frangipane Filling
While the pastry dough chills, prepare the Frangipane Filling. In a small bowl, mix together the finely ground almond flour, salt, and ground nutmeg. Set aside. In a large mixing bowl, cream the softened butter and granulated sugar.
Add in the large egg + egg white, Amaretto liqueur, vanilla extract, and almond extract. Mix until blended.
Gradually add in the almond flour mixture until combined.
Prepare the Pears
Using a peeling knife, slice the pears in half, and if desired, peel each half. Remove the core, and thinly slice. Place in a bowl. Pour lemon juice over the pears and mix until coated.
Coating the pears in lemon juice helps prevent them from turning brown.
Assemble the Pear Tart
On a lightly floured surface, roll out the chilled dough into a circle big enough to fit a 9-inch tart pan. Press it into the pan, forming the sides with your fingers. Trim the edges.
Spoon Frangipane filling into the prepared tart shell, pressing it out to the edges. Smooth out with a spatula so it’s level on top.
Arrange the pears on top of the frangipane filling as desired. Place the tart pan on a baking sheet to give it a more sturdy bottom. Bake on a lower rack in preheated 375°F oven for 15 minutes. Lower the temperature to 350°F and continue baking for another 15-20 minutes until the top is puffy, and the crust is lightly browned.
Prepare the Glaze
While the tart bakes, prepare a sweet glaze to coat the topping. Place honey and apricot jam in a small saucepan. Heat on low until it melts and becomes a thin liquid. Generously brush the warm glaze over the top of the tart, and especially around the pears. Loosely cover with aluminum foil or plastic wrap and refrigerate for 2-3 hours to chill.
Make the Amaretto Cream
While the tart chills, prepare the Amaretto cream. Place heavy whipping cream in a large mixing bowl, along with powdered sugar, Amaretto liqueur, and vanilla extract. Mix on low for 30 seconds, and then on high for 2-4 minutes until stiff peaks form and the whipped cream holds its shape.
For best practice, chill the bowl in the refrigerator ahead of time. This will help ensure the cream whips up solid.
Place whipped cream in a small serving bowl. Cover and refrigerate until ready to use.
Serve the Almond Pear Tart
When ready to serve, carefully place the tart on a serving platter. Sprinkle with powdered sugar, or a non-melting dusting sugar.
A cake stand works well to raise and highlight your dessert on the table for all to see and admire.
Slice the tart into 10-12 pieces. Serve the Amaretto Cream on the top or side of each tart. This tart goes well with Glazed Walnuts. Cover and refrigerate any leftovers for 3-5 days.
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Almond Pear Tart with Amaretto Cream
Ingredients
- 1 1/2 cups Pastry Flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup butter
- 1 large egg yolk
- 2 tablespoons cold water
- 1 1/3 cups finely ground almond flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup butter room temperature
- 1/2 cup granulated sugar
- 1 large egg + egg white
- 2 tablespoons Amaretto liqueur
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 medium Anjou pears cored, peeled, and sliced
- 2 tablespoons lemon juice
- 3 tablespoons honey
- 3 tablespoons apricot jam or fig preserves
- 2 tablespoons non-melting decorating sugar or powdered sugar
- 1 1/4 cups heavy whipping cream
- 1/4 cup powdered sugar
- 2 tablespoons Amaretto liqueur
- 1/2 teaspoon vanilla extract
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Instructions Click to Start Cooking
- Gather the ingredients so you have everything close at hand on the counter or table. Preheat oven to 375°F.
- In a large mixing bowl, combine 1 1/2 cups (180 g) Pastry Flour, 1/4 cup (30 g) powdered sugar, and 1/4 teaspoon (1.23 ml) salt.
- Using a blending fork, mix in small pieces of 1/2 cup (113.5 g) butter (cold), working it in until it resembles small crumbles. Add in 1 large (1 large) egg yolk (save the egg white for later) and 2 tablespoons (29.57 ml) cold water.
- Mix until a nice dough forms. Shape into a flat circle. Cover with plastic wrap and chill in refrigerator for 20-30 minutes.
- While the pastry dough chills, prepare the Frangipane (Almond Cream Filling). In a small bowl, mix together 1 1/3 cups (149.33 g) finely ground almond flour, 1/4 teaspoon (1.23 ml) salt, and 1/4 teaspoon (1.23 ml) ground nutmeg. Set aside.
- In a large mixing bowl, cream 1/2 cup (113.5 g) butter room temperature and 1/2 cup (100 g) granulated sugar.
- Add in 1 large (1 large) egg + egg white, 2 tablespoons (29.57 ml) Amaretto liqueur, 1/2 teaspoon (2.46 ml) vanilla extract, and 1/2 teaspoon (2.46 ml) almond extract. Mix until blended.
- Gradually add in the almond flour mixture until combined.
- Using a peeling knife, slice 3 medium (3 medium) Anjou pears cored, peeled, and sliced in half, and if desired, peel each half. Remove the core, and thinly slice. Place in a bowl. Pour 2 tablespoons (29.57 ml) lemon juice over the pears and mix until coated.
- On a lightly floured surface, roll out the chilled dough into a circle big enough to fit a 9-inch tart pan (about 12-inches). Lay the rolled dough into the pan, pressing the sides into the pan with your fingers. Trim the edges.
- Spoon Frangipane filling into the prepared tart shell, pressing it to the edges. Smooth out with a spatula so it’s level on top.
- Arrange the sliced pears on top of the frangipane filling as desired. Place the tart pan on a baking sheet to give it a more sturdy bottom.
- Bake on a lower rack in preheated 375°F oven for 15 minutes. Lower the temperature to 350°F and continue baking for another 15-20 minutes until the top is puffy, and the crust is lightly browned.
- While the tart bakes, prepare a sweet glaze to coat the topping. Place 3 tablespoons (44.36 ml) honey and 3 tablespoons (44.36 ml) apricot jam or fig preserves in a small saucepan.
- Heat on low until it melts and becomes a thin liquid. Generously brush the warm glaze over the top of the tart, and especially around the pears.
- Loosely cover the tart with aluminum foil or plastic wrap and refrigerate for 2-3 hours to chill.
- While the tart chills, prepare the Amaretto cream. Place 1 1/4 cups (2.96 dl) heavy whipping cream in a large mixing bowl, along with 1/4 cup (30 g) powdered sugar, 2 tablespoons (29.57 ml) Amaretto liqueur, and 1/2 teaspoon (2.46 ml) vanilla extract. Mix on low for 30 seconds, and then on high for 2-4 minutes until stiff peaks form and the whipped cream holds its shape.
- Place whipped cream in a small serving bowl. Cover and refrigerate until ready to use.
- When ready to serve, carefully place the tart on a serving platter or cake stand. Sprinkle with 2 tablespoons (29.57 ml) non-melting decorating sugar or powdered sugar (or powdered sugar).
- Slice the tart into 10-12 pieces. Serve the Amaretto Cream on the top or side of each tart. Cover and refrigerate any leftovers for 3-5 days.
