How to Bake Rustic Pear and Almond Tarts
If you’re looking for a dessert that’s sweet, easy to make, and perfect for impressing your friends or family, rustic pear and almond tarts are the answer! These tarts combine the juicy sweetness of pears with the nutty flavor of almonds, all wrapped in a delicious, flaky crust. The best part? You don’t need fancy equipment or advanced baking skills to make them. In this blog article, we’re going to explain the steps in simple English so anyone can try baking these delightful treats at home.
Ingredients You’ll Need
Here’s what you’ll need to make these tarts. Most of these ingredients are easy to find at your local grocery store:
For the pastry (crust):
– 1 ¾ cups (220g) all-purpose flour
– 2 tablespoons of sugar
– ¼ teaspoon of salt
– ¾ cup (170g) cold unsalted butter, cut into small cubes
– 4–5 tablespoons of ice-cold water
For the filling:
– 3 large ripe pears (Bartlett or Bosc work well)
– ¼ cup (50g) sugar
– 1 tablespoon lemon juice (to prevent pears from turning brown)
– ½ teaspoon ground cinnamon
– ¼ cup (35g) almond flour or ground almonds
– 1 egg (for brushing the crust)
– Optional: A handful of sliced almonds for topping
Step 1: Make the Pastry
The pastry is the base of your tart and it needs to be buttery and flaky. Here’s how to make it:
- In a large mixing bowl, combine the flour, sugar, and salt.
- Add the cold butter cubes into the flour mixture. Using your fingertips or a pastry blender, lightly rub the butter into the flour until the texture becomes like coarse breadcrumbs. Leave some small lumps of butter—these will help make the pastry flaky once baked.
- Gradually add 4–5 tablespoons of ice-cold water, one tablespoon at a time, and mix with your hands until the dough comes together. It should be soft but not sticky.
- Roll the dough into a ball, flatten it into a disc, and wrap it in plastic wrap. Chill the pastry in the fridge for about 30 minutes. This helps it firm up and prevents it from being too sticky to roll out.
Step 2: Prepare the Pear Filling
While the pastry dough is chilling, it’s time to prep the pears and filling.
- Wash and peel the pears. Cut them in half, remove the core, and slice them thinly.
- Place the sliced pears in a bowl. Add the sugar, lemon juice, and ground cinnamon. Toss gently to coat the pears evenly. Lemon juice helps keep the pears fresh and adds a hint of tangy flavor.
Step 3: Roll Out the Dough
After 30 minutes, take the chilled dough out of the fridge.
- Lightly dust your countertop and rolling pin with flour. Roll the dough into a thin round shape, about 12 inches in diameter. Don’t worry about making it a perfect circle—this tart is rustic, so some uneven edges are totally fine!
- Transfer the rolled-out dough onto a baking sheet lined with parchment paper.
Step 4: Assemble the Tart
Now it’s time to put everything together.
- Sprinkle the almond flour evenly across the center of the pastry dough, leaving about 2 inches of space around the edges. The almond flour creates a barrier that prevents the pastry from getting soggy when baked.
- Arrange the pear slices on top of the almond flour in a pleasing pattern. You can simply layer them in circles or overlap them slightly for a pretty look.
- Fold the edges of the pastry over the pears, pinching them slightly to create a rustic border. Some cracks may appear—don’t worry, they add character to the tart!
Step 5: Brush and Bake
To get a golden, crispy crust, brush the pastry edges with beaten egg.
- If you’d like, sprinkle some sliced almonds on top of the pears for extra crunch.
- Place the tart in an oven preheated to 375°F (190°C). Bake for about 35–40 minutes or until the pears are soft and the crust is golden brown.
Step 6: Serve and Enjoy
Allow your rustic pear and almond tart to cool for about 10–15 minutes before serving. The tart tastes incredible on its own, but you can elevate it by adding a scoop of vanilla ice cream or a dollop of whipped cream on the side.
This delicious dessert is perfect for cozy evenings, holiday dinners, or even as a weekend baking project. The natural sweetness of the pears combined with the nutty almond base and flaky crust makes this tart a real crowd-pleaser.
Tips for Success
- Choose ripe but firm pears for the best texture. Overripe pears can become mushy when baked.
- Don’t skip chilling the dough—cold butter in the pastry is key to a flaky crust.
- If you want to make multiple tarts, you can double the recipe and customize the fillings. Instead of pears, try using apples, peaches, or plums.
Rustic pear and almond tarts are proof that simple ingredients can create something truly special. Whether you’re an experienced baker or a complete beginner, this recipe is easy to follow and so rewarding. With minimal effort, you’ll end up with a dessert that tastes (and looks) like it came straight out of a bakery. So why not give it a try? Happy baking!
