Pear almond tart is a delicious French dessert that dates back to the 17th century, probably originating in the Île-de-France region, created by French pastry chefs who experimented with ingredients and flavors to create a unique and delicious dessert.

The name « poire amandine » means « pear and almond » in French, referring to the tart’s main ingredients. Over time, the poire amandine tart has become a popular dessert in France and has been adapted by pastry chefs around the world.

When I was a host in Nice, I used to offer this tart for breakfast, which I love and which isn’t very complicated to make, as long as you buy the pastry and the fruit in syrup. In this version, I’d make everything « homemade » from A to Z, using seasonal (summer) fruit.

Special utensils for pear almond tart

• Cul-de-poule, horn and rolling pin
• Silicone mat
• 25 cm diameter bottomless tart pan

Ingredients

Sweet shortcrust pastry

A pastry dough or sweet shortcrust pastry made previously for a 22 cm mold (see pastry dough), or buy a commercially available dough.

Almond cream: « amandine »

• 100 g butter
• 100 g sugar
• 100 g almond powder
• 2 whole eggs
• 1 teaspoon bitter almond flavoring

Fruit in syrup

• 13 cl water
• 130 g sugar
• Apricots, as pears are out of season

Poaching fruit in syrup

• Add the water and sugar to a saucepan and bring to the boil.
• Add the halved, pitted apricots and cook for 5 minutes.
• Turn off the heat and leave to cool, covered with greaseproof paper.
• Set the apricots and syrup aside.

Preparing the garnish

• Combine butter, sugar and bitter almond flavoring in a mixing bowl.
• Add eggs and mix until smooth.
• Add almond powder and mix.

Dressing the pie

• Roll out the dough with a rolling pin on baking paper.
• Carefully position the dough and make it adhere perfectly to the mold, then trim off any excess.
• Spread the amandine evenly.
• Place the halved fruit on top of the amandine in this « homemade » pear and amandine tart.
• Brush a little fruit syrup all over the tart.
• Bake in a preheated oven at 180°c, fan-assisted heat + top and bottom trays, for 25 min.

Tips for pears almond tart

• As far as fruit in syrup is concerned, I prefer it cut in half to avoid wasting sugar. As the fruit has to cook in syrup, you’d have to double or triple the proportions of sugar to cook whole fruit in syrup.
• Decorate with slivered almonds.

Original ideas for poire amandine (Antho’s corner)

1. Replace pears with seasonal fruits that go well with almonds
2. Add flavourings to the glaze (see glaze).
3. If you opt for pears, choose ripe but firm ones, like Bartlett or Comice. Poach them with spices such as cinnamon, cloves and lemon for about 10 minutes, or until tender.