Praline and Cream Pear Tart


For:  8 portions
  • Pastry:
  • 1 ⅔ cups all purpose flour
  • 5 tbsp unsalted butter, cut into cubes
  • ½ cup icing sugar
  • 2 oz. ground almonds
  • 1 large egg yolk
  • ½ tsp salt
  • ½ cup cold water
  • Filling:
  • 1 ½ heavy cream
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 oz. ground almonds
  • 1 tsp pure vanilla
  • 5 pears, peeled, cored and cut in half
  • icing sugar, for dusting



Recipe Author


  1. To make the pastry: Combine all of the ingredients except water in the bowl of a food processor. With motor running, gradually add water until smooth dough forms. Pat the dough into a 10-inch tart pan with removable bottom. Chill for 30 minutes in freezer. Preheat oven to 350*F.
To make the filling:
  1. Whisk together cream, eggs, sugar, nuts and vanilla until smooth.
  1. Line a baking sheet with tin foil. Place the chilled tart pan on foil. Place pear halves in pastry, round side up. Pour the filling over pears. Carefully place in oven. Bake for 50 - 60 minutes until filling is set and top is lightly browned. Cool tart completely and remove from pan. Dust with icing sugar before serving.