Ginger-Spiced Pear and Almond Tart

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A delicate tart featuring tender pears infused with warming ginger and almond cream, set in a crisp buttery crust for a refined holiday dessert. This French-inspired Christmas recipe, ready in about 85 minutes, layers all-purpose flour, unsalted butter, cold and cubed, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 45 min Serves 8 French cuisine 320 cal/serving

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Ingredients

1 1/4 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, cold and cubed
2 tablespoons granulated sugar
3-4 tablespoons cold water
1/2 cup almond flour
1/4 cup ground almonds
1/4 cup unsalted butter, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon fresh ginger, grated
2 medium pear, peeled, cored and thinly sliced
2 tablespoons almond slices
optional powdered sugar for dusting

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Instructions

Step 1: To make the crust, combine 1 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, and 1/2 cup cold cubed unsalted butter in a food processor. Pulse until mixture resembles coarse crumbs.
Step 2: Add 3-4 tablespoons cold water gradually and pulse until dough just comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
Step 3: Preheat oven to 350°F. Roll chilled dough on a lightly floured surface into a 12-inch circle and press into a 9-inch tart pan with removable bottom. Trim edges and prick base with a fork.
Step 4: In a bowl, cream 1/4 cup softened unsalted butter with 1/3 cup granulated sugar until fluffy. Beat in 1 large egg, 1/2 cup almond flour, 1/4 cup ground almonds, and 1 teaspoon grated fresh ginger until smooth.
Step 5: Spread almond cream evenly over tart crust. Arrange 2 thinly sliced peeled and cored medium pears in a circular pattern on top. Sprinkle 2 tablespoons almond slices over the pears.
Step 6: Bake tart for 40-45 minutes until almond cream is set and crust is golden. Let cool completely, then dust with powdered sugar if desired before serving.