Pear Almond Tart with Amaretto Cream

By Bree Hester Jump to Recipe

I immediately remembered a tart that I saw Lorraine Pascale make on her show, and knew that was what I needed to make with those crisp pears. This Pear Almond Tart with Amaretto Cream recipe is made using grams, I used a kitchen scale to measure.

If you are reading this in a reader, you might want to come over and take a look around at the new Baked Bree! I am delighted with the new look that was created for me by Erin and Melissa of Wooden Spoons Kitchen. They are wonderful, creative, and a pleasure to work with. I have never worked with two people before that understood my needs and wants and brought it to life. Their attention to detail is unparalleled and I could not be happier with the end result. Thank you ladies! One of the most amazing new features is the recipes section. It is so beautiful that I cannot even handle it. So, take a look around and welcome to the new home of Baked Bree.

We are participating in a crop share this winter from Nall’s Produce in Alexandria. Every Friday, I go to Nalls to pick up my crate. The crate has beautiful, fresh produce from local farmers. You can even add on organic milk, eggs, butter, and bread to your order. I look forward to seeing what I will have to play with for the week. On this particular week, I had some gorgeous Bartlett pears. I immediately remembered a tart that I saw Lorraine Pascale make on her show, and knew that was what I needed to make with those crisp pears. This recipe is made using grams, I used a kitchen scale to measure. If you do not have a kitchen scale, it is a good thing to have and something that I encourage all bakers to have. If you do not, you can use this measurement converter. I love almond anything, and this tart is undoubtedly the best thing I have made in a long time. I had every intention of giving it away, but could not bring myself to part with it.

If you live in the Northern Virginia area, I urge you to look into the crop share through Nalls Produce. You will discover new fruits and vegetables and new ways to use them. It is a really great to support local farmers and a local business.

Ingredients

• pie crust store-bought or homemade
• 100 grams room temperature butter
• 100 grams sugar
• 100 grams of almond flour
• 3 tablespoons flour
• 1 egg
• 1 tablespoon amaretto
• 2 pears

Cream:

• 1/2 cup mascarpone cheese at room temperature
• 1/2 cup heavy cream
• 3 tablespoons amaretto
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla bean paste or extract

How to Make Pear Almond Tart with Amaretto Cream

Step 1: Use a kitchen scale to measure the ingredients. I love using a kitchen scale, it makes a better end product.

Step 2: Cream together butter and sugar. Add almond flour and regular flour.

Step 3: Add egg and amaretto. Mix until combined.

Step 4: Press the pie dough in a tart pan. Peel and slice the pears into thin slices. I like to keep the slices together, they look so beautiful when you lay them into the tart pan.

Step 5: Spread the almond filling into the bottom of the tart.

Step 6: Press the pears into the filling. Bake in a 350-degree oven for 35 to 45 minutes. The filling will puff a little and the crust will be golden brown. Let cool in pan for 10 to 15 minutes, then remove from pan. Let cool completely.

Step 7: Make the cream by whipping mascarpone and heavy cream until thick, add powdered sugar, amaretto, and vanilla bean paste.

Step 8: Sprinkle tart with powdered sugar and serve with amaretto cream.

Pear Almond Tart with Amaretto Cream

Bree Hester

4.67 from 6 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Additional Time 45 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine baking, eastern european

Servings 8

Calories 500 kcal

Ingredients

  

1x2x3x

• pie crust store bought or homemade
• 100 grams room temperature butter
• 100 grams sugar
• 100 grams almond flour
• 3 tablespoons flour
• 1 egg
• 1 tablespoon amaretto
• 2 pears

Cream:

• 1/2 cup mascarpone cheese room temperature
• 1/2 cup heavy cream
• 3 tablespoons amaretto
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla bean paste or extract

Instructions

 

• Use a kitchen scale to measure the ingredients. I love using a kitchen scale, it makes a better end product.
  
• Cream together butter and sugar. Add almond flour and regular flour.
  
• Add egg and amaretto. Mix until combined.
  
• Press the pie dough in a tart pan. Peel and slice the pears into thin slices. I like to keep the slices together, they look so beautiful when you lay them into the tart pan.
  
• Spread the almond filling into the bottom of the tart.
  
• Press the pears into the filling. Bake in a 350-degree oven for 35 to 45 minutes. The filling will puff a little and the crust will be golden brown. Let cool in pan for 10 to 15 minutes, then remove from pan. Let cool completely.
  
• Make the cream by whipping mascarpone and heavy cream until thick, add powdered sugar, amaretto, and vanilla bean paste.
  
• Sprinkle tart with powdered sugar and serve with amaretto cream.
  

Nutrition

Calories: 500kcalCarbohydrates: 41gProtein: 7gFat: 34gSaturated Fat: 16gSodium: 188mgFiber: 3g

Keyword almond dessert, almond flour tart, amaretto cream,, fall dessert, holiday baking, Lorraine Pascale tart,, pear almond tart, pear tart recipe, tart with mascarpone cream

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