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Pear & Almond Tart with Fig Glaze

There is something wonderfully enchanting about a Pear & Almond Tart, where delicate slices of ripe pear rest like little golden petals atop a buttery, flaky pastry filled with velvety almond cream. As it bakes, the pastry becomes beautifully crisp while the pears soften into tender, juicy jewels, creating a lovely contrast of textures in every bite. Beneath the fruit, the rich almond filling contributes a warm, nutty depth that makes this tart taste far more sophisticated than its wonderfully simple ingredients suggest. A glossy fig glaze is the final flourish, adding a gentle honeyed sweetness and a beautiful sheen that makes the tart look as though it belongs behind the glass of an elegant French pâtisserie.
Pears bring more than their delicate sweetness to the table, providing dietary fiber, vitamin C, potassium, and beneficial plant compounds. Their fiber can help support digestive health and contributes to the satisfying quality of this beautiful dessert.
Almonds add their own nutritional credentials, including plant-based protein, fiber, vitamin E, magnesium, and predominantly unsaturated fats. The combination makes this tart a particularly charming example of how a dessert can include ingredients with genuine nutritional value while remaining unapologetically delicious.
I love the way the naturally juicy pears temper the richness of the almond cream, while the fig glaze ties everything together with just the right touch of sweetness. Served slightly warm, the fragrance of toasted pastry, ripe fruit, and almond seems to perfume the entire kitchen, which may be the most effective dinner-party invitation imaginable. Cut into elegant slices, it makes a beautiful finale for a special gathering, afternoon tea, or simply a day when an ordinary Tuesday deserves a little pastry-induced celebration. There is a certain sophistication in allowing a handful of beautiful ingredients to do the talking, and this tart does so with considerable charm. One forkful delivers crisp pastry, tender pear, creamy almond richness, and luscious fig sweetness—a delicious little reminder that sometimes the sweetest things in life are hiding in plain sight. Enjoy!
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American, French
Servings 10 servings
Calories 438 kcal

Equipment

  • Large bowl
  • Whisk
  • Knife
  • plastic wrap
  • Fridge
  • Rolling Pin
  • Electric mixer
  • spatula
  • 9-inch Tart Pan
  • Small saucepan
  • Fine mesh strainer
  • Pastry brush

Ingredients
  

For The Tart Crust

  • 1 1/4 cups All purpose flour
  • 1/4 cup Granulated Sugar
  • 1/4 teaspoon Salt
  • 1/2 cup Cold, unsalted butter cubed
  • 1 Egg Yolk
  • 2-3 tablespoons Ice Water

For The Almond Filling

  • 1/2 cup Unsalted butter softened
  • 1/2 cup Granulated Sugar
  • 2 large Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Almond Extract
  • 1 cup Almond Flour
  • 2 tablespoons All-Purpose Flour
  • Pinch of Salt

For The Pear Topping

  • 3 Ripe but firm Pears Bartlett, Bosc, or Anjou
  • 1 tablespoon Fresj Lemon Juice
  • 1 tablespoon Granulated Sugar
  • 1/2 teaspoon Ground Cinnamon
  • 2 tablespoons Sliced Almonds

Fig Glaze

  • 1/4 cup Premium Fig Preserves
  • 1 tablespoon Good Honey
  • 1 tablespoon Water
  • 1 teaspoon Fresh Lemon Juice

Instructions
 

Prepare The Crust

  • In a large bowl, whisk together the flour, sugar, and salt.
    Cut in the cold butter until the mixture resembles coarse crumbs.
    Add the egg yolk and enough ice water to bring the dough together.
    Form into a disc, wrap, and refrigerate for at least 30 minutes.
    Roll out the dough and press in into a 9-inch tart pan with a removable bottom. Chill for another 15 minutes.

Make the Almond Filling

  • Beat the butter and sugar until light and fluffy.
    Mix. in the eggs one at a time.
    Stir in the vanilla and almond extracts.
    Fold in the almond flour, all-purpose flour, and salt until smooth.

Assemble the Tart

  • Preheat the oven to 350°F (175°C).
    Spread the almond filling evenly over the chilled crust.
    Peel, core, and thinly slice the pears. Toss gently with the lemon juice.
    Arrange the pear slices in overlapping circles over the almond filling.
    Sprinkle with the sugar, cinnamon (if using), and sliced almonds.

Bake

  • Bake for 45–50 minutes, or until the crust is golden brown, the pears are tender, and the almond filling is set and lightly browned.

Prepare the Fig Glaze

  • While the tart cools, combine the fig preserves, honey, water, and lemon juice in a small saucepan over low heat. Stir until smooth, then strain through a fine-mesh sieve for a silky glaze if desired.

Finish

  • Brush the warm glaze generously over the pears and edges of the tart for a beautiful glossy finish. Allow the tart to cool for at least 20 minutes before slicing.

    • Chef's Tip: For even deeper flavor, toast the almond flour in a dry skillet for 3–4 minutes before making the frangipane. The nutty aroma pairs beautifully with the sweet pears and rich fig glaze, creating an elegant dessert worthy of a French pâtisserie.

Nutrition

Calories: 438kcalCarbohydrates: 46gProtein: 7gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 105mgSodium: 79mgPotassium: 126mgFiber: 4gSugar: 27gVitamin A: 661IUVitamin C: 4mgCalcium: 52mgIron: 2mg
Keyword Almond, Fig, Glaze, Pear, Tart
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