The desire to fill my home with the warm, intoxicating scent of spices and fruit is a seasonal mood all on its own, no matter the weather outside.
This is the perfect moment for a dessert that feels both elegant and deeply comforting: a Spiced Pear and Almond Crumble Tart. Imagine a buttery, shortbread-like crust infused with the fragrant notes of almond, holding a layer of tender, jammy pears spiced with cinnamon and nutmeg. To top it all off, a generous scattering of crisp, nutty crumble provides the most satisfying crunch. This tart is a masterpiece of textures and flavours, a sophisticated yet approachable treat that’s perfect for a weekend gathering or a quiet moment of indulgence.
Why You’ll Fall in Love with This Tart
Incredible Texture Trio: From the crisp, tender crust to the soft, luscious fruit and the crunchy crumble topping, every bite is a delightful experience.
Warm & Sophisticated Flavors: The sweet, delicate flavour of pears is perfectly enhanced by warm spices and the rich, nutty taste of almond.
Stunningly Elegant: This tart looks like it came from a high-end patisserie, but it's surprisingly straightforward to make at home.
Easier Than a Pie: With a simple press-in crust and a rustic crumble topping, it delivers all the satisfaction of a pie with half the fuss.
Perfect for Any Occasion: Serve it warm with a scoop of vanilla ice cream for a decadent dessert, or enjoy a slice with your morning coffee.
Ingredients for Your Crumble Tart
Let's break down the components for this beautiful dessert.
For the Almond Tart Crust:
All-Purpose Flour: Provides the structure for our tender crust.
Almond Flour: The secret ingredient! It gives the crust a wonderful nutty flavour and a delicate, sandy texture.
Powdered Sugar: Also known as icing sugar, it makes the crust tender and shortbread-like.
Cold Unsalted Butter: Cut into small cubes. Cold butter is essential for a flaky, tender crust.
Large Egg Yolk: Enriches the dough and helps bind it together.
Almond Extract: A small amount enhances the nutty flavour.
For the Spiced Pear Filling:
Firm Pears: About 3-4 medium pears. Look for varieties like Bosc or Anjou, which are firm and hold their shape well when baked.
Brown Sugar: Adds a lovely caramel note that complements the pears.
Lemon Juice: A squeeze of fresh lemon juice brightens the flavour and prevents the pears from browning.
Cornstarch: Thickens the fruit juices to create a jammy filling, not a watery one.
Spices: A classic combination of ground cinnamon, a pinch of nutmeg, and a touch of ground ginger.
For the Crumble Topping:
All-Purpose Flour & Rolled Oats: The combination provides structure and a lovely chewy texture.
Brown Sugar: For sweetness and crunch.
Cold Unsalted Butter: Cut into cubes, this creates the crumbly, sandy texture.
Sliced Almonds: Adds an extra layer of nutty flavour and a fantastic crunch.
How to Make the Spiced Pear and Almond Crumble Tart
1. Make the Tart Crust: In a medium bowl, whisk together the all-purpose flour, almond flour, and powdered sugar. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse, sandy crumbs. Mix in the egg yolk and almond extract until the dough just starts to come together.
2. Form the Crust: Tip the dough into a 9-inch tart pan with a removable bottom. Press the dough evenly and firmly across the bottom and up the sides of the pan. Prick the bottom with a fork and place it in the refrigerator to chill for at least 30 minutes.
3. Prepare the Filling: While the crust chills, preheat your oven to 350°F (180°C). Peel, core, and slice the pears into ¼-inch thick slices. In a large bowl, gently toss the pear slices with the brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and ginger until evenly coated.
4. Mix the Crumble: In a separate bowl, combine the flour, rolled oats, and brown sugar for the topping. Cut in the cold butter until the mixture is crumbly. Stir in the sliced almonds.
5. Assemble and Bake: Remove the chilled tart shell from the fridge. Arrange the spiced pear slices in an even layer inside the crust. Sprinkle the crumble topping evenly over the pears. Place the tart pan on a baking sheet to catch any drips.
6. Bake for 45-55 minutes, or until the crumble is golden brown and the fruit filling is bubbly.
7. Cool Completely: Let the tart cool on a wire rack for at least 30 minutes. This is crucial as it allows the filling to set. Serve warm or at room temperature.
Make-Ahead & Storage Tips
Make-Ahead: You can make the tart dough up to 2 days in advance and keep it wrapped in the refrigerator. The crumble topping can also be prepared and stored in an airtight container in the fridge for up to a week.
Storage: Cover leftover tart with plastic wrap and store at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Variations
Apple & Cinnamon: Swap the pears for firm baking apples (like Granny Smith) and increase the cinnamon slightly for a classic combination.
Nut-Free Version: For the crust, replace the almond flour with an equal amount of all-purpose flour and use vanilla extract instead of almond. For the topping, simply omit the sliced almonds.
Add a Touch of Spice: A pinch of ground cardamom in the pear filling adds a wonderfully fragrant and complex flavour note.
Gluten-Free Tart: Use a high-quality 1-to-1 gluten-free flour blend in place of the all-purpose flour in all components, and ensure your oats are certified gluten-free.
Expert Tips for Tart Perfection
Cold is Key: Use very cold butter for both the crust and the crumble. This creates steam pockets during baking, resulting in a flakier, more tender texture.
Don't Overwork the Dough: Mix the crust dough only until it just comes together. Overworking develops gluten, which can make the crust tough instead of tender.
Use a Pan with a Removable Bottom: This makes it incredibly easy to remove the tart for a beautiful presentation without risking damage to the crust.
Let It Rest: Allowing the finished tart to cool and set is essential for clean slices. If you cut into it while it's piping hot, the filling will run out.
Spiced Pear Tart FAQs
Can I use canned pears for this recipe? It’s not recommended. Canned pears are very soft and packed in syrup, which would make the filling overly sweet and watery. Fresh, firm pears provide the best texture and flavour.
My crumble topping looks more like a paste. What did I do wrong? This usually happens if your butter was too soft or if you overmixed the crumble. The goal is to have small, pea-sized pieces of butter coated in flour, not a fully combined dough. Always use cold butter and mix just until crumbly.
Can I make this as individual mini tarts? Absolutely! This recipe would work beautifully in mini tartlet pans. Just divide the dough, filling, and crumble among the pans and reduce the baking time accordingly, checking them after about 25-30 minutes.