Mini Pear Tart Almondine

This mini pear tart Almondine recipe is a French classic, also referred to as Tarte Amandine. These mini pear tarts are made with a crumbly and delicate pastry crust loaded with an almond cream mixture and topped with sweet and juicy pear halves!

Serve these individual tarts with whipped cream or ice cream for an impressive dessert, it will be equally enjoyable as the perfect 'gouter' (4 pm French snack) with your favorite hot drink. 

My addiction to everything almond is strong, and as they say, the proof is in the pudding! You don’t need to search too far before finding my red currant almond pies, King's cake, and this almond cream pie with bananas. 

Jump to:

• 🥧 Why you will love Pear Tart Almondine
• 🍐 Ingredients You’ll Need
• 📖 Variations
• 🥣 Instructions
• 💭 FAQs
• More Easy Fall Recipes
• Mini Pear Tart Almondine

🥧 Why you will love Pear Tart Almondine

• It’s the type of recipe you can bake all year round since pears are easy to find in most seasons. 
• This almond sponge tart is a classic sweet treat that’s simple to make with pantry-staple ingredients. I always have almond meal in my home!
• Get the kids to help you make the almond cream while you prepare the crust - it’s so easy!
• Perfect for dessert, sweet treats, or picnics.

🍐 Ingredients You’ll Need

Making this tart Almondine is simple and rewarding! Here are the ingredients you’ll need to get started: 

• Pears - About 3. Select ripe pears in season and free from marks or blemishes for best results. Preserved Williams pears can also be used. 

For the crust

• Butter - Unsalted butter is best for flavour and to control the salt content. Allow it to soften slightly and cut it into cubes.
• Flour - All-purpose or plain flour is great for a crumbly pastry crust.
• Egg - at room temperature
• Salt - Just a pinch. Omit if using salted butter. 

For the filling

• Eggs - You’ll need 3 medium eggs. Use free-range eggs for the best quality. 
• Butter - Unsalted butter is best for flavor and to control the salt content. Allow it to soften slightly and cut it into cubes.
• Almond meal - This can be found in the health section of most local grocery stores, in specialty health stores, or online. 
• Sugar - Granulated sugar is best, but light brown sugar can also be used. 

📖 Variations

I love adding a personal twist to my recipes. Here are some ideas of ways that you can adapt this delicious pear tart:

• Crust: Use store bought mini pie crusts instead of making your pastry crust dough from scratch. Great if you are short on cook time! Puff pastry is another option when making these mini tarts. 
• Fruit: I’ve made this tart recipe with sweet pears. Apples could be used instead if you prefer. 
• Size: This recipe makes 6 small tarts, but you could make one big tart (about 9/10 inch tart mold) instead. 
• Sugar: Caster sugar can replace granulated sugar in the almond filling. 
• Garnish: Consider adding flaked almonds to the top of the tarts before baking and sprinkling some icing sugar over the baked and cooled tarts. 
• Flavour: Teaspoon vanilla extract can be added to the almond cream mixture for extra flavour. 

🥣 Instructions

First, make the pastry crust dough by mixing the beaten eggs and the butter (picture 1). Then, on a clean surface or mat, pour the flour and make a well where you will put your butter/egg mix (picture 2).  

Tip: You can use a hand mixer to combine the butter and the eggs if you wish.

Next, fold in the flour to incorporate the mixture and flour. Using a bench scraper, fold the flour and pretend to cut in the middle with it. It will start looking crumbly (picture 3).

Lastly, using your hands, gather everything until the crust holds together in a ball (picture 4). Chill in the fridge for 30 to 60 minutes.

Tip: Don’t overmix the dough. It’s best only to mix until all the crumbs are picked up. 

Now, let's make the almond filling and preheat the oven at 400F. You’ll first mix the eggs and sugar, and then add the butter (picture 5), and then the almond meal (picture 6). Your almond filling is ready (picture 7). 

Then, roll the dough and press them into 3-inch tart molds. Using a knife, cut the excess dough to make clean edges.

Then, assemble the tarts by pouring 3-4 tablespoons of almond filling into each tart pan. Top with the pear slices and bake for 20-25 minutes.

Tip: Bake one large tart in the oven for 40 minutes.  

💭 FAQs

More Easy Fall Recipes