Pear Tart

Skill

Makes

8 Servings

Recipe Tip: Serve with your favorite vanilla ice cream or top with fresh whipped cream.

Pear Tart

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Pear Tart

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Directions

Item No. 101302
Lemon Pear Marmalade
Item No. 101205
Cinnamon Pear Jam

Ingredients

  • 1 9-inch unbaked pie crust
  • 1/2 cup almonds, finely chopped and toasted
  • 1 1/2 Tablespoons all-purpose flour
  • 1/2 cup plus 1 1/2 Tablespoons sugar
  • 1 teaspoon ground cinnamon
  • Lemon zest (1 lemon)
  • 3 Tablespoons unsalted butter
  • 2 large, firm, ripe Anjou or other pear, peeled, cored and thinly sliced
  • 1/2 cup Stonewall Kitchen Lemon Pear Marmalade or Cinnamon Pear Jam, warmed
  • 12 blanched whole almonds, coarsely chopped and toasted

Directions

  1. Preheat oven to 375° F. Form unbaked crust into a 9-inch tart pan with a removable bottom and set aside.
  2. In a small ungreased pan, toast 1/2 cup finely chopped almonds for 3-4 minutes, until golden brown.
  3. Combine almonds, flour, 1/2 cup sugar, cinnamon, lemon zest and butter in a food processor and process just until mixed and crumbly. Do not over process. Pat mixture into pie crust.
  4. Place pear slices in an overlapping pattern over almond mixture. Sprinkle remaining 1 1/2 Tablespoons of sugar on slices and bake in the middle of the oven until crust is golden and almond mixture begins to bubble, 30-35 minutes.
  5. While your tart is in the oven, take the same pan you used to toast the almonds and toast about 12 more chopped almonds for 3-5 minutes or until golden brown.
  6. Once fully baked, remove the tart from the oven and carefully brush with jam or marmalade. Sprinkle whole almonds over tart.
  7. Let the tart cool for about 10 minutes,cut into slices and serve. Tart may also be served at room temperature.