DessertPies & TartsProvencal RecipesTaste

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

Provence Gourmet
This dessert, made with pears and almond flour, is perfect for an autumn dinner party.
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 55 minutes
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 eggs fresh
  • 1/4 (50g) cup almond flour
  • 1/2 (150g) cup powdered sugar
  • 3/4 (20cl) cup heavy cream (35%)
  • 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 flour, 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.
Keyword Almond Flour, French Desserts, Pears
Tried this recipe?Let us know how it was!

Additional Tart Recipes:

Apple Tarte Tatin
The wonderful thing about an upside-down dessert is that they are never too dry. Enjoy the caramelized flavours of this traditional apple dessert à la mode with vanilla ice cream.
Check out this recipe
Tarte Tatin aux Pommes
Pear Frangipane Tart
This pear tart is an excellent choice if you're looking for a delicately tart to add to a pastry table or serve with your afternoon tea. It's light, flaky, and the perfect accompaniment for a steaming hot pot of Earl Grey.
Check out this recipe
pear frangipane tart
Chocolate and Pear Tarts
These tarts are easy to make and a delicious finish to a fall menu. Make sure to leave enough time to prepare and rest the dough.
Check out this recipe
Chocolate Pear Tarts Chocolate Pear Tarte with cake server
Apple Creme Brûlée Tart
There are several steps to creating this dessert, and the dough should rest overnight. The end result is delicious, so don't rush the process. Enjoy the results!
Check out this recipe
Apple-Creme-Brûlée-Tart French Desserts
Swiss Chard, Raisin and Pine Nuts Tart
Tarte niçoise aux blettes et pignons de pin is such mouthful, of words, for a dessert. On my last visit to Nice, I tasted this fabulous local délice. French cooking is absolutely regional like its weather, and you can only find certain specialities in specific towns. Ok, I have to say this tart is not for everyone. Dessert with veggies in it does sound strange. Some might sprinkle confectioner’s sugar before serving. The tart is even better the next day.
Check out this recipe
Swiss Chard Tart Dessert Nicoise Tarte niçoise aux blettes et pignons de pin

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

Two Guidebooks for Walking in Provence

Next post

The Provence Book a Guide to Provencal Fables

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).

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.