Serves a Crowd

Amaretti D'Anjou Pear Tart

March 12, 2011
10 Ratings
  • Serves 8
Author Notes

The flavors are distinctly cozy: scented with almonds, nutmeg, and winter pears...perfect with a steaming hot cup of coffee. My mother and her friends are excellent tart makers so I hope this lives up to the standard we were lucky enough to enjoy throughout our childhood to today. —kaykay

What You'll Need
  • Pears and Filling
  • 5 firm D'Anjou pears, peeled, cored, and sliced 1/8 inch thick
  • 1/3 cup sugar
  • 1/2 cup butter, divided
  • 2 tablespoons lemon juice
  • 1 tablespoon pear brandy
  • 1/4 cup flour
  • 1/4 cup amaretti crumbs
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cup toasted slivered almonds
  • a sprinkling of freshly grated nutmeg to taste
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners sugar
  • 1 tablespoon Amaretto liquer
  • Crust
  • 14 tablespoons butter, cut into 1 inch pieces
  • 1 1/2 cups flour
  • 1/2 cup amaretti crumbs
  • 2-3 tablespoons ice water
  1. Preheat the oven to 425 degrees. Put the pears, sugar, 1/4 cup butter, lemon juice and pear brandy in a large pan. Cook them gently over medium heat, stirring frequently, until they are soft-- about 7-10 minutes. Transfer pears to a 13 x 9 pan and let them cool until easy to touch.
  2. Meanwhile, make the filling: In the bowl of a food processor, combine 1/4 cup butter, flour, amaretti crumbs, brown sugar, cinnamon and toasted almonds. Pulse several times. Set aside.
  3. Make the crust: combine butter, flour, and amaretti crumbs in the bowl of a food processor. Pulse until flour is the size of peas. Add 2 tablespoons ice water and pulse several more times until crumbs start to come together and are moistened. Add more water if necessary. Press into a 12-inch tart pan.
  4. To assemble the tart: spread reserved filling over the bottom of the tart. Arrange pears in overlapping circles on top of the filling until surface is covered. Sprinkle apples with freshly grated nutmeg. Bake for 35 minutes.
  5. Amaretto Cream: combine cream, confectioner's sugar, and amaretto in a bowl. Whip until soft peaks form.

See what other Food52ers are saying.

  • gingerroot
  • hardlikearmour
  • kaykay

Recipe by: kaykay

I love cooking because you don't have to follow rules. I have dessert after breakfast, lunch, and dinner. I'd choose cioppino over fettucine alfredo any day. I love that my 6 and 9 year old daughters are epicurean adventurers and will plow through a huge bowl of mussels, sweat their way through Indian curry, or savor raw sushi. I can't pick my favorite meal until the end. Then, I will reflect back and choose one that truly stood out after after a lifetime of culinary indulgence.

4 Reviews

gingerroot March 12, 2011
This sounds really lovely.
hardlikearmour March 12, 2011
Lovely flavor combo, kaykay! Nice 11th hour submission, too.
kaykay March 12, 2011
Thanks, hardlikearmour...You must be seeing a trend...the last time we exchanged emails, I was also down to the last possible minute!
kaykay March 12, 2011
NOTE! Three clarifications:
1. In Step 4, put the tart on a cookie sheet before baking.
2. At the end of step 4, sprinkle the PEARS with nutmeg. (This is what you get for entering at the last second!!)
3. Serve the tart with the Amaretto Cream