For the tart crust
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 2–3 tablespoons ice water
For the filling
- 4 ripe pears, peeled, cored, and thinly sliced
- 1/4 cup granulated sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the almond topping
- 1/2 cup sliced almonds
- 2 tablespoons unsalted butter, melted
- 2 tablespoons honey
Begin by preparing the tart crust, combining flour, sugar, and salt before blending in cold butter until crumbly. Add egg yolk and ice water, forming smooth dough.
Shape the dough into a compact disk, wrap it tightly, and refrigerate thoroughly. Chilling helps relax gluten, ensuring a tender crust that bakes evenly and beautifully every time.
While the dough chills, prepare the pear filling by tossing thin slices with sugar, honey, vanilla, cinnamon, and nutmeg, allowing flavors to meld into a fragrant, sweet mixture.
Roll the chilled dough on a lightly floured surface, forming a large even circle. Carefully transfer it into a tart pan, pressing gently and trimming excess edges neatly.
Arrange the seasoned pear slices in elegant concentric circles over the crust, slightly overlapping. Pour remaining syrup across the fruit, enhancing moisture, sweetness, and overall aromatic depth.
Mix sliced almonds with melted butter and honey until coated. Sprinkle this glossy mixture evenly over the pears, adding delightful crunch and golden caramelized flavor during baking.
Bake the tart until pears soften and crust turns golden brown. Cool slightly before slicing, serving warm or room temperature, optionally with vanilla ice cream or whipped cream.