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    Home » Recipes » Desserts

    Published: Jan 23, 2019 · Modified: Feb 23, 2025 by Mélanie · This post may contain affiliate links · 15 Comments

    Mini Pear Tart Almondine

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    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. 

    mini almondine tart on a white plate.

    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: 

    labelled ingredients in ramekins: flour, butter, eggs, pears, sugar, almond flour.
    • 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. 
    stack of min pear pies cut in halves.

    📖 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.

    montage of baking steps, on the left, yellow crumbled looking batter and on the right, a flour well with butter.

    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.

    montage of baking steps, on the left, crumbled crust and on the right, hands holding a smooth homemade crust.

    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). 

    3 pictures, 1st a mixing bowl with eggs beaten and a bowl with melted butter, next a yellow batter in the mixing bowl and almond powder on the side and 3 a close up of the final batter with a whisk.

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

    crust rolled in a small mold and a hand with a ring hold it and a knife cutting the extra 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.  

    6 molds on a black sheet, all are filled with a yellow batter, 2 have slices of pears and one has some pieces of almonds around the rim.

    💭 FAQs

    What types of pears are best for this recipe?

    Feel free to use your favorite type of pear. Williams pears, Bartlett Pears, Concorde, Anjou, or Bosc Pears are all great options. 

    Is almond meal the same as almond flour?

    No. While both are made from ground almonds, almond meal is made from unpeeled ground almonds, while almond flour is made from blanched and peeled almonds. 

    As you’d expect, almond meal is coarser with a larger grain size due to the presence of almond skin. 

    Can I make the pastry in advance?

    Absolutely! The pastry for these mini tarts can be stored in the fridge for 24 hours or freezer for up to 3 months, ready to be rolled and baked. 

    How should I store mini pear tart almondine?

    Leftover tarts should be stored in an airtight container in the fridge for up to 3 days and either served chilled or reheated slightly in the oven. 

    I don’t recommend freezing these tarts once assembled and baked, as the texture of the tarts could change. 

    Can canned pears be used?

    Yes. Drain the canned pears to remove excess syrup. 

    2 small tarts on a piece of wood with icing sugar.

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      Mini French Puff Pastry Pear Tarts
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    2 small tarts on a piece of wood with icing sugar over it.
    Print Recipe
    5 from 9 votes

    Mini Pear Tart Almondine

    These mini pear tarts are made with a crumbly and delicate pastry crust loaded with an almond sponge mixture and topped with sweet and juicy pear halves!
    Prep Time30 minutes mins
    Cook Time40 minutes mins
    Total Time1 hour hr 10 minutes mins
    Course: Dessert
    Cuisine: French
    Servings: 6 portions
    Calories: 624kcal
    Author: Mélanie

    Equipment

    • bench scraper

    Ingredients

    • 3 pears

    For the crust

    • a little less than ½ cup butter, softened (cut in cube packed)
    • 1 and ⅓ cup flour
    • 1 ml egg (room temperature)
    • 1 pinch salt

    For the almond filling:

    • 3 eggs medium-sized
    • ½ cup butter (cut in cube packed)
    • 1 cup almond meal
    • ½ cup sugar

    Instructions

    For the crust:

    • In a mixing bowl, beat the eggs.
    • Mix the beaten eggs and the butter with a fork or a hand mixer until the texture looks like scrambled eggs.
    • On a clean surface or mat, pour the flour and make a well where you will put your butter/egg mix.  
    • 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.
    • Using your hands, gather all the dough until the crust holds together in a ball. Chill in the fridge for 30 to 60 minutes.

    For the almond filling:

    • Pre-heat the oven at 400C.
    • In a mixing bowl, whisk the eggs and sugar.
    • Add the melted butter, mix some more.
    • Add the almond meal. Your almond filling is ready. 

    Assembling:

    • Roll the dough and place it in each individual tart molds (3 inch diameter).
    • Pour some of the almond filling in each - probably about of 3-4 tablespoons. Don't over fill it, the pear will overflow it otherwise. 
    • Add half of a pear slices in each mold. 
    • Bake for 30 min in the over until golden if you are making individual. Bake 40 min if you are making one big tart.  

    Notes

    Make 6 small tarts or one big tart (9/10 inch tart mold) 

    Nutrition

    Calories: 624kcal | Carbohydrates: 55g | Protein: 10g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 283mg | Potassium: 173mg | Fiber: 5g | Sugar: 26g | Vitamin A: 1087IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @petitporcini or tag #PetitPorcini!

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    Comments

    1. joandsue says

      January 29, 2019 at 4:53 pm

      5 stars
      Absolutely beautiful. Simple, yet amazing. Bravo!

      Reply
      • Mélanie says

        February 01, 2019 at 11:53 pm

        Thank you so much for saying this!

        Reply
    2. Ayngelina (@Ayngelina) says

      January 29, 2019 at 5:58 pm

      5 stars
      These look gorgeous, I'm not a fan of pies but I'm a sucker for individual tarts.

      Reply
      • Mélanie says

        February 01, 2019 at 11:54 pm

        Me too Ayngelina! I even prefer individual ones, more buttery crust!

        Reply
    3. marilyn @family food around the clock says

      January 29, 2019 at 7:06 pm

      5 stars
      well be trying this recipe very soon! thanks for sharing :)

      Reply
      • Mélanie says

        February 01, 2019 at 11:54 pm

        Thank you for stopping by Marilyn!

        Reply
    4. Philip says

      January 29, 2019 at 7:10 pm

      5 stars
      These look so elegant and delicious! Beautiful photos.

      Reply
      • Mélanie says

        February 02, 2019 at 12:08 am

        Oh my gosh, thank you so much, it means a lot given the amazing pictures you guys take!

        Reply
    5. Parent club says

      April 16, 2019 at 7:52 pm

      5 stars
      Can I substitute margarine for the butter?

      Reply
    6. Parent club says

      April 16, 2019 at 7:53 pm

      can I substitute margarine for butter?

      Reply
      • Mélanie says

        April 16, 2019 at 8:02 pm

        I have never done it but I googled it and it seems to work. ?

        Reply
    5 from 9 votes

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    Bonjour! I’m Mélanie!

    I hope you are hungry, I’m here to inspire you to create tasty weeknight meals & easy desserts!

    I’m French, and you will quickly notice it!

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    View from above of French tart Amandine: a delicious flaky crust with an almond cream filling and a juicy pear.

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