Pear Flower Tart with Almond Cream



It was really fun making it and considering the fact that is half gone (no, it wasn’t me!) I think it was pretty good too.

The whole wheat flour gave the dough a tasty graham biscuit flavor that was nicely paired by the almond cream.

That being said and aet, I am looking forward to try to make one with white flour and mascarpone. ūüėÄ



1 cup sifted whole wheat flour (if not, APT is fine)

5 tbs grinded brown sugar (can also use powder sugar)

6 tbs cold butter ! (I usually use that much in a month)

1 tbs milk/ water

1 egg optional

1tbs vanilla extract optional


If you have a bread machine or a mixer, use it!

If not… put the flour in a large bowl and patiently start mixing in the butter.

Add the egg, the  milk and the vanilla extract.

Mix some more.

When you have the flour completely incorporated in a smooth dough you can add the sugar as well

Mix again until homogeneous.

Cover with plastic wrap and let it rest in the refrigerator while you make the cream.



1/3 cup  grinded almonds

3 tbs butter

1 egg

1/4 powder sugar

1/2 tbs almond extract optional


Mix them all together with a whisk or in a mixer.

Flour your working board

Roll the dough with a rolling pin

Transfer with care the rolled dough into a small round cake pan with removable buttom

Spread the almond cream evenly over the dough



Cut 4 pears in halves

PEEL THEM (the skin gets to dry when you bake the tart)

take their core out

cut them into thin slices


Arange the slices of pear over the almond cream

start on the outside and continue plaing all of them in the same direction

continue with a second row keeping the direction

arange some slices in the middle of the tart to give the impression of a flower


Sprinkle some brown sugar over the pears

And place the tart in the 350F preheated oven

Let cook for 30- 35 minutes  and

raise the temperature at 375 for another 5-10 minutes

Keep an eye on the oven, do not let the tart get dry.




One thought on “Pear Flower Tart with Almond Cream

  1. Pingback: Strawberry – Mascarpone Cream Tart | Pink Salt

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