Pear-almond cake from Seasonal Menus at The New York Times by David Tanis

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Babycarrot on December 02, 2025

    Agree with prior review that this was absolutely delicious. The almond-y flavor is strong and great with the pears. Easy bake. We preferred this over the NYT apple tart recipe by Samantha Seneviratne.

  • rollyridge on February 13, 2025

    I thought this was terrific. It's more of a dense, crustless tart than a cake. The pears sink into the batter so there's no need to be decorative in arranging them. Also, it was done in about 50 minutes instead of the 1 hour called for.

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