Italian Pear and Almond Tart Recipe

This traditional Italian Pear and Almond Tart features a crisp, buttery shortcrust pastry base filled with velvety frangipane—an almond cream made from ground almonds, butter, sugar, and eggs—topped with fanned ripe pear slices that bake to tender perfection. Lightly dusted with powdered sugar, it’s a refined, not-too-sweet dessert showcasing seasonal fruit and nutty elegance in every bite.

Why You’ll Love This Recipe:

You’ll fall head over heels for this Italian Pear and Almond Tart because it strikes the perfect balance Italian dolci are famous for: elegantly simple, never overly sweet, and bursting with natural flavors. The contrast between the crisp, golden pastry shell and the soft, moist frangipane is pure magic—the almond cream bakes into a dense yet tender layer that tastes like marzipan heaven without being cloying.

Fresh pears release their juices during baking, keeping everything lusciously moist while adding bright, fruity notes that pair beautifully with the nutty richness. It’s versatile enough for afternoon tea, a dinner party finale, or even a special breakfast treat.

Plus, it looks bakery-beautiful with minimal effort—those fanned pear slices create a stunning spiral design that makes it Instagram-worthy. Friends and family will think you spent hours in the kitchen, but it’s surprisingly straightforward, using everyday ingredients to deliver restaurant-quality results. Once you taste that first warm, fragrant bite, you’ll understand why pear and almond is a timeless Italian pairing.

Yield: 10 slices

Italian Pear and Almond Tart Recipe

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Elegant Italian tart with buttery crust, creamy almond frangipane, and juicy pear slices—simple, nutty, and perfectly balanced.

Prep Time 30 minutes

Cook Time 45 minutes

Additional Time 30 minutes

Total Time 1 hour 45 minutes

Ingredients

For the shortcrust pastry (pasta frolla):

• 1 ½ cups (190g) all-purpose flour
• ½ cup (100g) unsalted butter, cold and cubed
• ⅓ cup (65g) granulated sugar
• 1 large egg yolk
• 1-2 tbsp ice water
• Pinch of salt

For the frangipane filling:

• ½ cup (115g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• 1 cup (100g) almond flour
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 1 tbsp all-purpose flour (optional, for stability)

For topping and assembly:

• 3-4 ripe but firm pears, peeled, cored, and thinly sliced
• ¼ cup sliced almonds
• Powdered sugar, for dusting

Instructions

1. Make the pastry magic happen — In a food processor (or by hand with a pastry cutter), pulse the flour, cold butter, sugar, and salt until it looks like coarse breadcrumbs. Add the egg yolk and a splash of ice water, pulsing just until the dough comes together into a soft ball. Wrap it lovingly in plastic and chill in the fridge for 30 minutes—this keeps your crust flaky and dreamy!
2. Roll out with love — On a lightly floured surface, roll the chilled dough into a 12-inch circle about ⅛-inch thick. Gently lift and fit it into a 9-inch tart pan with removable bottom, pressing into the corners and trimming excess. Prick the base all over with a fork (this prevents bubbles—smart trick!).
3. Blind-bake like a pro — Line the crust with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, then remove weights and parchment and bake another 8-10 minutes until lightly golden. Let it cool slightly while you whip up the filling.
4. Create the dreamy frangipane — In a bowl, beat softened butter and sugar until pale and fluffy (about 2-3 minutes). Add eggs one at a time, beating well after each, then stir in vanilla and lemon zest.
5. Bring in the nutty goodness — Gently fold in the almond flour (and optional flour) until smooth and creamy. This almond cream is the heart of the tart—rich, fragrant, and irresistible!
6. Assemble with elegance — Spread the frangipane evenly over the cooled crust, smoothing the top with a spatula for that picture-perfect finish.
7. Fan those gorgeous pears — Arrange pear slices in a beautiful overlapping spiral or concentric circles, pressing them gently into the filling. They’ll bake into tender, caramelized jewels.
8. Add the crowning crunch — Scatter sliced almonds generously over the top—they’ll toast to golden perfection and add delightful texture.
9. Bake to golden bliss — Pop the tart into the oven at 350°F (175°C) for 35-45 minutes, until the filling is set, puffed, and golden, and pears are tender. If the edges brown too fast, shield with foil.
10. Finish with flair — Let the tart cool completely in the pan (patience pays off!), then remove the ring. Dust generously with powdered sugar for that snowy, elegant look. Slice, serve, and watch everyone swoon!

Notes

Best enjoyed the day it's baked for ultimate crispness, but it stays moist for days. Use high-quality almond flour for the best flavor. If pears are very juicy, pat slices dry before arranging.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 518Total Fat 37gSaturated Fat 14gUnsaturated Fat 23gCholesterol 110mgSodium 24mgCarbohydrates 38gFiber 4gSugar 22gProtein 10g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks:

• Use ripe but firm pears (like Williams or Conference) so they hold shape and don’t turn mushy.
• Chill the dough before rolling to prevent shrinking in the oven.
• Blind-bake the crust with pie weights (or dried beans) to ensure a crisp base that won’t get soggy from the filling.
• Toast the sliced almonds lightly for extra crunch and deeper flavor before sprinkling on top.
• Don’t overmix the frangipane—fold gently to keep it light and creamy.
• If pears brown too quickly, tent loosely with foil during the last 10 minutes.
• Let the tart cool completely before slicing for clean cuts and set filling.
• Serve slightly warm with a dusting of powdered sugar or a dollop of whipped cream for extra indulgence.

Ingredients Notes:

Ripe pears bring natural sweetness and moisture—choose varieties that are fragrant and just yielding to gentle pressure, avoiding overripe ones that collapse during baking. Almond flour (finely ground blanched almonds) creates the signature frangipane texture: nutty, moist, and luxurious without heaviness.

Butter should be high-quality and unsalted for pure flavor control in both the pastry and filling. Eggs provide structure and richness—room-temperature ones incorporate more smoothly for a silky cream. Granulated sugar sweetens subtly, letting the pear and almond shine (Italian desserts prioritize balance over intense sweetness). All-purpose flour forms a tender, flaky crust; keep it cold for best results.

Vanilla extract or a scraped vanilla bean pod adds warm, aromatic depth. A touch of lemon zest brightens the frangipane, cutting through richness with citrusy lift. Sliced almonds on top toast beautifully for crunch and visual appeal. Powdered sugar for finishing gives an elegant snowy finish.

Variations and Substitutions:

This tart is wonderfully adaptable to suit tastes, seasons, or pantry limitations. Swap pears for thinly sliced apples, plums, apricots, or peaches for a different fruit twist—stone fruits work especially well with the almond base. For a gluten-free version, use a 1:1 gluten-free flour blend in the crust and ensure almond flour is certified gluten-free.

Replace half the almond flour with hazelnut flour for a Nutella-like twist. If avoiding dairy, try vegan butter in the pastry and filling, though the texture may be slightly less rich. Add a splash of amaretto or rum to the frangipane for boozy sophistication. For extra spice, incorporate a pinch of cinnamon or cardamom.

Spread a thin layer of apricot jam on the blind-baked crust before adding frangipane for subtle fruitiness and extra shine when glazed. Top with toasted pine nuts instead of almonds for a Tuscan-inspired variation. If short on time, use store-bought shortcrust pastry, though homemade tastes far superior.

Storage Options:

Store the cooled tart in an airtight container at room temperature for up to 2 days (the crust stays crispest this way). Refrigerate for up to 4-5 days; bring to room temperature before serving to restore texture. Freeze individual slices wrapped tightly in plastic and foil for up to 1 month—thaw overnight in the fridge and warm gently in a low oven to revive crispness. Avoid freezing the whole tart as the pears may release excess moisture upon thawing.

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