Tarts Featuring d'Anjou Pears and Almonds

These tarts combine the sweet juiciness of d'Anjou pears with the rich, nutty flavor of almonds for a delightful treat. Perfect for a cozy afternoon or an elegant dessert, they’re sure to impress your guests with every bite.

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TIME1 hr

SERVINGS4

RATING5.0 / 5

Tarts Featuring d'Anjou Pears and Almonds

01 / WHAT YOU NEED

Ingredients

18 (3 inch) unbaked tart shells 7 tablespoons brown sugar 2 tablespoons butter, melted 1 teaspoon pear-flavored white balsamic vinegar 1 teaspoon ground cinnamon 3 large ripe d'Anjou pears - peeled, cored, and diced 3 tablespoons chopped almonds

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating your oven to 350°F (175°C). Arrange the tart shells on a baking sheet so they're ready to go. In a mixing bowl, combine the brown sugar, melted butter, balsamic vinegar, and cinnamon, stirring them together until smooth. Toss in the pears and chopped almonds, making sure everything is well coated with the mixture. Spoon this filling evenly into each tart shell. Pop the tarts into the oven and bake until they turn a lovely golden color, which should take about 45 minutes. Let them cool a bit before serving, and enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Choose ripe but firm pears to ensure they hold their shape while baking.
- Toast the almonds lightly before adding them for extra crunch and aroma.
- Use cold butter in the tart crust to achieve a flaky and tender texture.

Why you’ll love it

These tarts combine the delicate sweetness of d'Anjou pears with the rich, nutty flavor of almonds. The balance of textures and flavors makes each bite delightful. They are perfect for a cozy dessert or an elegant treat.

Serving ideas

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of honey or a sprinkle of powdered sugar can add a lovely finishing touch. These tarts also pair well with a cup of tea or coffee.

Storage & leftovers

Store leftovers in an airtight container at room temperature for up to two days. For longer freshness, keep them refrigerated and bring to room temperature before serving. Avoid freezing, as the texture may change.