German Pear Tart With Almond Pastry

This German pear tart with almond pastry is a simple homemade dessert that looks beautiful and tastes rich and nutty. It has a buttery almond crust, a soft pear filling, and a light almond topping. It is easy enough for beginners and perfect for coffee time or a weekend treat.

The tart is inspired by classic German pear cakes, but made in a simple way. The pastry comes together in one bowl. The pears are sliced and arranged on top with no fancy steps. Then everything bakes until golden and fragrant.

You can use fresh pears or canned pears. The almond flavor comes from ground almonds and a little almond extract. This tart is great warm or cold, and it pairs well with whipped cream or a cup of coffee.

Recipe Card

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
2. In a large bowl, mix the flour, ground almonds, sugar, and salt.
3. Add the cold butter cubes. Rub them into the flour with your fingertips until the mix looks like coarse crumbs.
4. Add the egg and almond extract. Mix until a soft dough forms. Do not overwork the dough.
5. Press the dough into the tart pan. Push it up the sides to form a small rim. Chill in the fridge for 15 minutes.
6. While the crust chills, prepare the pears. Peel, core, and slice them into thin wedges.
7. In a bowl, toss the pear slices with sugar, lemon juice, and cinnamon.
8. Take the crust out of the fridge. Arrange the pear slices on top in a fan or circle pattern.
9. Sprinkle the sliced almonds over the pears.
10. Bake for 38 to 42 minutes. The crust should be golden and the pears soft.
11. Let the tart cool in the pan for 15 minutes. Then remove the ring and slide the tart onto a plate.
12. Dust with powdered sugar before serving.

Tips Section

• Use pears that are ripe but still firm. Very soft pears turn mushy in the oven.
• Keep the butter cold. Cold butter makes the pastry light and flaky.
• Do not overmix the dough. Stop as soon as it comes together.
• Chill the crust before baking. This stops it from shrinking in the pan.
• Slice the pears evenly so they bake at the same speed.
• If the crust browns too fast, cover the edges with foil.
• If the pears release a lot of juice, pat them dry before arranging them on the crust.
• Let the tart cool before slicing. Warm tart can fall apart.

Variations

• Apple Almond Tart: Swap the pears for thin apple slices and add a pinch of nutmeg.
• Chocolate Pear Tart: Spread 2 tablespoons of melted chocolate on the crust before adding the pears.
• Pear and Cranberry Tart: Add 1/2 cup of fresh cranberries with the pears for a tart, bright flavor.
• Vegan Pear Tart: Use vegan butter and a flax egg instead of the regular egg.
• Mini Pear Tarts: Use a muffin tin and cut the dough into small rounds. Bake for 20 to 25 minutes.

Storage Instructions

Store the tart in the fridge in an airtight container. It stays fresh for up to 3 days. Let it come to room temperature for 15 minutes before serving.

You can also keep the tart covered at room temperature for 1 day if your kitchen is cool. After that, move it to the fridge.

To freeze, wrap the baked tart tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight. Reheat in a 300°F (150°C) oven for 8 to 10 minutes to crisp the crust.

Do not microwave the tart. It makes the pastry soft and soggy. Always reheat in the oven for the best texture.

FAQ Section

Can I use canned pears for this German pear tart?

Yes. Drain the canned pears well and pat them dry. Skip the sugar and lemon juice, since canned pears are already sweet.

What can I use instead of ground almonds?

You can use more all-purpose flour. Replace the ground almonds with 1/2 cup of flour. The almond flavor will be lighter, so add a bit more almond extract.

Why did my tart crust shrink in the oven?

The dough was probably too warm. Chill the crust for at least 15 minutes before baking. This helps it hold its shape.

Can I make this pear tart gluten-free?

Yes. Use a gluten-free all-purpose flour blend in place of the regular flour. The texture may be slightly different, but it still works well.

How do I know when the pear tart is done?

The crust should be golden brown and the pears should be soft when pierced with a knife. The almonds on top will be lightly toasted.