Pear and almond tart from Smitten Kitchen by Deb Perelman

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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

  • Jane on November 09, 2013

    I love making (and eating) this tart. It always gains disproportionate (to the amount of effort) oohs and aahs from guests. I had a couple of quibbles. I think 55 minutes is too long - I baked it for 45 minutes and it was perfect. Any longer and the pastry edges would have been burnt. The first one I made, I chilled the pastry for 90 minutes and it rolled out well. The second one, I chilled the pastry for 24 hours and it was very crumbly and cracked a lot. Finally, she doesn't say so, but you should blot the poached pears with kitchen towel otherwise they will be too moist and throw off too much liquid into the tart.

  • Fiona on July 20, 2013

    I've made a few pear and almond tarts, this has to be one of the best, mainly because the pastry was so good. Followed Deb's instructions exactly and even though I thought it was a disaster when I took it out of the food processor as it seemed too crumbly it all came together. Didn't have time to fan out the pear slices so beautifully, so just stuck in the half pear - still looked impressive and tasted great. Hardest part was following weighing instructions - never figured out how to measure a tablespoon of cold butter - scales are so much easier!

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