Chai-Spiced Pear Almond Tart (Print)

Juicy pears and chai spices nestle in an almond crust for a fragrant, elegant dessert perfect for autumn.

# Ingredients:

→ Almond Crust

01 - 1 1/2 cups (150 g) almond flour
02 - 1/2 cup (65 g) all-purpose flour
03 - 1/4 cup (50 g) granulated sugar
04 - 1/4 tsp salt
05 - 1/2 cup (115 g) unsalted butter, cold and cubed
06 - 1 large egg yolk
07 - 1-2 tbsp cold water

→ Chai-Spiced Pear Filling

08 - 4 ripe but firm pears, peeled, cored, and sliced
09 - 1/3 cup (65 g) light brown sugar
10 - 1 tbsp cornstarch
11 - 1 tsp ground cinnamon
12 - 1/2 tsp ground ginger
13 - 1/2 tsp ground cardamom
14 - 1/4 tsp ground cloves
15 - 1/4 tsp ground allspice
16 - 1/4 tsp ground black pepper
17 - 1 tsp vanilla extract
18 - Zest of 1 lemon
19 - 1 tbsp lemon juice

→ Topping

20 - 2 tbsp sliced almonds
21 - 1 tbsp turbinado sugar (optional)

# Directions:

01 - Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) tart pan with a removable bottom.
02 - In a mixing bowl, whisk together almond flour, all-purpose flour, granulated sugar, and salt. Incorporate the cold butter using a pastry blender or fingertips until the mixture resembles coarse crumbs. Add the egg yolk and 1 tablespoon of cold water; mix until the dough begins to cohere, adding more water if necessary to achieve the right consistency.
03 - Press the dough evenly into the base and up the sides of the prepared tart pan. Pierce the base with a fork. Refrigerate for 15 minutes.
04 - Bake the crust for 12–15 minutes until it achieves a light golden hue. Remove from the oven and allow to cool slightly.
05 - In a large bowl, combine the sliced pears with brown sugar, cornstarch, cinnamon, ginger, cardamom, cloves, allspice, black pepper, vanilla extract, lemon zest, and lemon juice. Toss gently until the pear slices are uniformly coated.
06 - Arrange the spiced pear slices within the partially baked crust, ensuring they overlap slightly. Pour any leftover juices from the filling mixture over the pears.
07 - Distribute the sliced almonds and turbinado sugar evenly over the pear layer.
08 - Return the tart to the oven and bake for 25–30 minutes, or until the pears are tender and the crust is golden brown. Allow the tart to cool completely before removing it from the pan.
09 - Serve at room temperature. Consider complementing with whipped cream or vanilla ice cream.

# Expert Tips:

01 -
  • Impressive presentation with minimal effort
  • Perfect balance of warm spices and sweet fruit
  • Almond crust adds nutty depth and unique texture
  • Makes your kitchen smell absolutely heavenly
  • Versatile enough for casual family dinners or elegant entertaining
02 -
  • The tart crust can be made up to 2 days ahead and stored wrapped in the refrigerator
  • Warming the spices in a dry pan for 30 seconds before adding to the filling intensifies their flavor
  • This dessert actually tastes better the day after baking as the flavors continue to develop
  • For best results use pears that are ripe but still slightly firm to prevent a mushy filling
03 -
  • After years of perfecting this recipe, I've discovered a few secrets that make all the difference. Chilling the assembled tart for 15 minutes before baking helps prevent the dreaded soggy bottom. Adding a pinch of black pepper might seem strange, but it's authentic to chai spice blends and creates remarkable depth without tasting peppery.
  • When arranging the pears, slightly overlapping them creates the most beautiful presentation, but also ensures they cook evenly. And finally, don't rush the cooling process—a fully cooled tart slices cleanly and allows the flavors to fully develop.
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