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Roasted Pear Tart with Almond Pie Crust

This sweet dessert recipe combines some of the best local ingredients from Provence – almonds and seasonal pears. Gilles at Provence Gourmet brings Perfectly Provence readers his pear tart recipe. It is easy to make, and definitely will have your guests raving about your baking skills.

Roasted Pear Tart Almond Crust @ProvenceCook

Roasted Pear Tart with Almond Pie Crust

Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 55 mins
Course Dessert
Cuisine French
Servings 6 people


  • 5 Pears a seasonal variety
  • 1 (250g) cup White Flour
  • 1/2 (150g) cup Unsalted Butter plus a little extra
  • 2 large Fresh Eggs
  • 1/4 (50g) cup Almond powder
  • 1/2 (150g) cup Powdered Sugar
  • 3/4 (20cl) cup Heavy Cream
  • zest of 1/2 a lemon
  • pinch of Salt


Prepare the Pie Crust

  • Mix together in a bowl 1/2 cup of butter, 1 egg, the almond powder, 1/3 of the sugar, the lemon zest and salt.
  • Add the flour and mix by hand briefly, until well blended.
  • Make a sphere out of the dough and allow to rest for 30 minutes.

Prepare the Pears

  • Peel the pears and scoop out the center part.
  • Cut the pears in slices of about a 1/4 inch (½ cm).
  • Brown the pears on the stove top in a heavy pan with two tablespoons of butter.
  • Stir softly, but steadily and add 1/3 of the sugar part-way through cooking. The cooking time will depend the variety of pear that you selected.
  • Check cooking status with a sharp knife - the slices should be soft. Remove from the heat.

Prepare the Tart

  • Spread your dough in your baking tin with your fingers, and place the dish in a hot oven for 10 minutes at a temperature of 350F° (180C°).
  • Remove from the oven and arrange the pear slices on top of the dough.
  • In a bowl, whisk together 1 egg, the cream and the balance of the sugar.
  • Pour this mixture over the pears and put your pan in a hot oven for 30 minutes at the same temperature.
  • Take out of the oven and let the tart cool, before serving with vanilla ice cream or whipped cream.


Note: To make serving easier you want to use a pie pan that has removable sides.
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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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