Agostino's Almond Pear Tart

Agostino's Almond Pear Tart

This amazing Almond Pear Tart can be divided into three easy parts, which you can conveniently refrigerate up to 2 days before you assemble your dessert.
Course Dessert
Cuisine Italian
Keyword pear tart, pear tart recipe
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 8 servings
Calories 380kcal
Author Maria Vannelli RD


The crust:

  • 50 grams icing sugar 1/3 cup + 1 tablespoon
  • pinch salt
  • 50 grams butter 3 tablespoons, unsalted
  • 1 egg
  • 125 grams all purpose flour 1 cup

The poach:

  • 5 cups water
  • 1 cup sugar
  • 2 tablespoons lemon juice freshly squeezed
  • 3 medium pears peeled

The almond cream:

  • 50 grams butter unsalted, softened (3 tablespoons)
  • 50 grams almonds 1/2 cup, ground
  • 50 grams icing sugar 1/3 cup + 1 tablespoon
  • 10 grams all purpose flour 1 tablespoon
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon rum extract


The crust:

  • In a food processor, pulse together the icing sugar, salt and the butter until smooth. Make sure to scrape down the sides of the bowl.
  • Add the egg and pulse until combined.
  • Add the flour and pulse until combined.
  • Gather dough and form into a disc.
  • Wrap in plastic wrap and refrigerate for at least 3 hours or up to 2 days.

The poach:

  • Combine water, sugar and lemon juice in a medium sized saucepan and bring to a boil.
  • Once the sugar has dissolved, reduce heat to medium.
  • Add the pears and simmer for approximately 20 minutes.
  • Occasionally, turn the pears around in order for them to cook evenly on all sides.
  • Remove from heat and let cool in the syrup until ready to use. (If not planning to use right away, can be covered and refrigerated for up to 2 days).

The almond cream:

  • Using a food processor, simply combine the ingredients, one by one until a smooth consistency is obtained.
  • If not planning to use right away, can be covered and refrigerated for up to 2 days,

The tart:

  • When ready to assemble, place rack in the center of the oven and preheat to 375° F.
  • Between 2 sheets of parchment paper, roll out dough to fit a 9-inch tart pan with a removable bottom (I sprayed my pan with a non-stick spray).
  • Pierce entire crust with a fork.
  • Freeze for about 10 minutes.
  • Fill pie with pie weights or dry beans and bake for about 20 minutes.
  • Remove weights or beans and bake for another 10 minutes or so. (You can place a piece of foil over the top if you find the crust getting too dark).
  • Remove from oven and let cool for about 15 minutes.
  • While the pie shell is cooling, prepare your pears. Stem and scoop out the center of each pear. Cut into thin slices.
  • Reduce temperature of oven to 350 F.
  • Spread almond filling over crust with the help of a spatula.
  • Arrange thin slices of pears over the almond filling.
  • Bake for about 60 minutes.
  • Cool tart in pan.
  • Tart can be served at room temperature.


Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 


Serving: 1serving | Calories: 380kcal | Carbohydrates: 62g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 106mg | Potassium: 145mg | Fiber: 3g | Sugar: 44g | Vitamin A: 360IU | Vitamin C: 4.3mg | Calcium: 36mg | Iron: 1.2mg