Pear & Almond Tart- No Pastry – Gluten Free

4.7/5 - (4 votes)

No pastry makes this Pear & Almond Tart so simple to make.  It tastes great too, of course.

 This recipe, for a Pear and Almond Tart, is so easy to make.  It doesn’t have any pastry so it just an easy almond batter topped with pears.

Although I made mine using a pastry ring it can be done with a springform pan, with the base removed or even with the base in as long as the sides and base are lined with parchment paper.

Although the recipe below details baking times  it does depend on whether time has been taken to preheat to allow a baking stone to fully heat up, or an baking tray.  That heat is needed to really start the baking process with a big hit of heat right from the outset.    So, if the tart isn’t fully baked using the time mentioned below just bake for a little longer, until the top is firm to the touch and a skewer comes out clean.  If the edges seem to be browning too much cover them with some aluminium foil.

Mine baked very well and was fully done after 45 minutes.  Then it was necessary to leave the tart to cool completely, which took at least two hours, before slicing and serving.  As an extra tip I recommend baking for a little too long rather than risk not baking for long enough.  

It tasted so good, with the almond extract flavour complementing the pears.  This is one which is ideal served with cream, ice-cream or custard.

Lovers of almonds might like to check out my Bakewell Tart Squares as well.

Pear & Almond Tart

Pear & Almond Tart – Video


  • 165g(12 tbsp) unsalted butter, softened
  • 164(3/4 + 1tbsp caster sugar
  • 165(1 1/2 cups + 2 tbsp) ground almonds
  • 2 medium eggs, beaten
  • 10g(2 1/2 tsp) cornflour
  • 10ml(2 tsp) vanilla extract
  • 5ml(1 tsp) almond extract
  • 1/4 tsp salt
  • flaked almonds to sprinkle over the surface
  • 8 tinned pear halves, drained of juice and patted dry


  1. Preheat the oven,  with pizza stone in place, for at least 45 minutes, to 190C/170C Fan/370F.
  2. Grease a 9 inch pastry ring, or springform pan and line with parchment paper.
  3. In a large bowl cream the butter and sugar together until light and fluffy.
  4. Add the eggs, vanilla extract and almond extract and whisk to combine.
  5. Mix the cornflour and salt into the ground almonds.
  6. Add the dry mixture to to the batter and mix until fully combined.
  7. Place the pastry ring on a sheet of parchment paper.
  8. Spoon the batter into the ring and spread to level it to fill the ring.
  9. Carefully place the pears onto the batter in a ring with one in the middle,  pressing down slightly, leaving a gap around the edge and between each pear, 
  10. Sprinkle some flaked almonds onto the batter, between the pears.
  11. Bake in the oven for 35 to 45 minutes, or until the tart feels firm when pressed on the top, and until a skewer comes out clean.
  12. Remove from the oven and allow to cool completely, for at least two hours(you can put in the fridge to help this process) before removing the ring and serving.


  1. I REALLY love this gluten free recipe and so do my gluten free friends.
    If you add “gluten free” to the description you’ll get even more fans!

  2. I’ve made this tart 5 times and I’m prepping it again tonight ready for baking tomorrow morning for Christmas Eve family lunch tomorrow. I keep getting requests to make this tart. Really love this recipe. It’s simple straightforward yet elegant. Only thing I do as an extra is heat up some apricot jam with a tablespoon of water until liquidy and brush or over for the gloss and shine like a real patisserie tart.

  3. Hi Geoff, can u tell me why my pear almondine did not rise much, it came out quite flat, it didn’t look like yours but tastes lovely.

    • HI Julie. It is difficult to say why it didn’t rise so much. Of course the only thing to help it rise is the eggs, so it isn’t going to rise very much. The batter should rise enough to envelope the pears though. But the main thing is that it tasted good.

  4. Love the Pear Almondine cake,but mine took 55 mins to cook. I dont think I had my elec fan oven on at quite 170 so turned it up a bit towards the end of cooking time. It came out lovely., thanks, will check out your other cake recipes too x

    • Hi Julie. The important thing is to cook it enough. Ovens are notorious for unreliable temperatures, so I always have my oven thermometer on the rack to check that it has reached temp. I hope you find some other recipes to try.

Leave a Reply

Your email address will not be published. Required fields are marked *