Pear Almond Tart

Ingredients

• 67 g (⅓ cup)sugar
• ½ teaspoonground cinnamon
• 5 largeegg whites
• 100 g (½ cup)granulated sugar
• 64 g (⅔ cup)almond flour or finely ground almonds
• 60 g (½ cup)plain flour
• 227 g (1 cup)butter, melted and cooled
• 1 teaspoonalmond extract or amaretto liqueur
• 2 largeripe pears, poached

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F).

2. 2

   Mix the batter

   Lightly butter a 23 cm (9-inch) tart tin. In a large bowl, beat the egg whites and granulated sugar until the mixture is very thick and light.

3. 3

   Add the flavouring

   Stir in the almond extract or amaretto.

4. 4

   Fold in flours

   Fold in both flours just until combined, then fold in the cooled melted butter.

5. 5

   Fill the tin

   Pour the batter into the prepared tin and arrange the pears on top. Mix the topping ingredients, sugar and cinnamon, and sprinkle them over the tart.

6. 6

   Bake until golden

   Bake for 25–30 minutes, until the tart is golden brown.

7. 7

   Core the pears

   For the poached pears, halve them and scoop out the cores and seeds.

8. 8

   Peel the pears

   Peel the pears and place them cut-side down in a pot.

9. 9

   Add poaching liquid

   Add a cinnamon stick and 100 g (½ cup) sugar, then add enough water to cover the pears.

10. 10

    Simmer the pears

    Bring the liquid to the boil, then lower the heat to a simmer.

11. 11

    Check and cool

    When the pears are tender when pierced with a fork, lift them out of the liquid and leave them to cool.

12. 12

    Slice the pears

    Cut off the narrow stem end, then slice the pears into pieces about 6 mm (¼ inch) thick.

13. 13

    Arrange the fruit

    Arrange the pear slices in a circle over the tart.

What is a pear almond tart?

A pear almond tart pairs fruit with an almond-scented bake, a combination found in many European-style tarts and pastries. This version skips a separate pastry crust: the egg-white batter bakes into its own soft base.

The method keeps the flavours simple, letting ripe pears and almond take the lead. A little cinnamon-sugar on top adds a lightly spiced finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 7g protein, 42g carbs, 24g fat.

The flour, sugar and pears contribute most of the carbohydrates, while butter and almonds account for much of the fat. Egg whites provide protein, with some additional protein from the almonds and flour. Pair a slice with fresh fruit or plain yoghurt for a more balanced serving.

The ingredients that shape it

Egg whites: Beating them with sugar creates the thick, airy mixture that gives the tart its crustless structure. Use a clean bowl so they can whip properly.

Almond flour: Finely ground almonds lend the batter its distinctive flavour and tender texture. Plain flour helps the mixture hold together.

Pears: Choose ripe fruit that is still firm enough to slice and arrange. Poaching softens it before it goes on the tart.

Getting the batter right

Whip the egg whites and sugar until they look pale, thick and light, as directed. Fold in the flours gently and stop as soon as they are incorporated so you do not lose too much of that air.

Cooled butter matters: adding it while hot can deflate the whipped mixture. Fold it in after the flours, as the method specifies.

Poaching and slicing the pears

Poach the peeled, halved pears in water with sugar and a cinnamon stick, keeping the liquid at a gentle simmer after it comes to the boil. Remove them when a fork goes in easily, then let them cool before slicing.

Even slices are easier to arrange in a circle and help the fruit sit neatly on the batter. Handle the poached pears gently, as they will be softer than raw fruit.

How to tell when it is done

Use the stated baking time of 25–30 minutes as a guide, and look for a golden-brown surface. The tart should look set rather than wet in the centre.

Ovens and tins can vary, so begin checking near the shorter end of the time range. Let the tart settle before cutting so the soft base is easier to portion.

Serving the tart

Serve slices plain to keep the pear and almond flavours in focus, or pair them with yoghurt or a spoonful of softly whipped cream. A cup of tea or coffee makes an easy accompaniment.

For a balanced plate, add fresh fruit alongside a modest slice. The tart is rich from the butter and almonds, so a lighter accompaniment works well.

Recipe notes & tips

• Let the melted butter cool before folding it into the batter.
• Use a clean, dry bowl when beating the egg whites.
• Fold the flour in gently and stop once it is combined.
• Cool the poached pears before slicing so they are easier to handle.
• Butter the tart tin lightly to help release the baked tart.
• Start checking for a golden surface at 25 minutes.

Variations

• Use ground almonds: Swap almond flour for finely ground almonds, as suggested in the ingredient list.
• Add citrus: Finely grate a little lemon zest into the batter for a brighter aroma.
• Change the spice: Use a pinch of ground cardamom in place of some of the cinnamon.
• Try another fruit: Arrange poached apples in place of the pears.
• Serve with yoghurt: Add a spoonful of plain yoghurt alongside each slice.

Common mistakes to avoid

• Hot butter: It can knock air from the batter; cool it before folding it in.
• Overmixing: The batter may lose its lightness; fold just until the flours are combined.
• Rushing the poaching: Pears may remain firm; simmer until a fork pierces them easily.
• Slicing warm pears: Soft fruit can break apart; cool it before cutting.
• Overbaking: The tart can dry out; check from 25 minutes and remove when golden.
• Crowded pear slices: Uneven pieces can be awkward to arrange; slice them to a similar thickness.

How to store

Cover and refrigerate leftover tart for up to 3 days. Bring a slice to room temperature or warm it gently in a low oven before serving.

Frequently asked questions