Prep Time
20 Mins
Bake Time
45 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 8
Photo: Antonis Achilleos; Styling: Gerri Williams

How to Make It

Step 1

Place almonds in a skillet over medium heat. Cook, shaking skillet often, until nuts are lightly toasted, 5 to 7 minutes. Transfer to a bowl.

Step 2

Preheat oven to 375°F; line a large baking sheet with parchment. Place one sheet of puff pastry on a lightly floured surface. Brush it lightly with water; place second sheet on top. Using a rolling pin, roll pastry sheets together into a 12-inch square, then trim into a 12-inch circle. Transfer to lined baking sheet; refrigerate.

Step 3

In a bowl, using an electric mixer on medium speed, beat almond paste, 3 Tbsp. sugar and 1 egg until smooth. Beat in butter and almond extract until smooth. Stir in flour. Spread mixture evenly over pastry, leaving a 1-inch border. Fan pears in a circle over filling. Scatter cherries on top. Fold pastry edges over filling, pleating as you go, leaving center of pears exposed. The pastry should tightly enclose pears and filling.

Step 4

Beat remaining egg with 1 tsp. water. Brush mixture over pastry edges. Sprinkle remaining sugar over fruit. Bake until pastry is golden, about 45 minutes. Sprinkle almonds over fruit and transfer tart to a wire rack to cool. Serve at room temperature.

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