Go Back

Pear & Almond Tart | Vegan, GF

Tart crust topped with an almond cream and poached pears.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: French
Keyword: almond pear tart, bourdaloue
Servings: 5 people
Calories: 426kcal


  • Ø 6-6.5 inches/16 cm cake ring



  • 1 cup gluten free flour mix (125 g) - see notes
  • 3 ½ tbsp powdered sugar (28 g)
  • ¼ cup + 3 tbsp margarine (105 g)
  • pinch of salt

Almond Cream

  • 1 tbsp almond butter - room temperature (17 g)
  • ½ cup almond flour (52 g)
  • 2 tbsp maple syrup (38 ml)
  • 2 ½ tbsp almond milk (35 ml)
  • 1 heaping tbsp rice or buckwheat flour (10 g)
  • ½ tbsp rum (7 ml) - optional, see notes


  • 1 can (398 ml) poached pear halves
  • sliced almonds
  • powdered sugar

Rum Syrup (optional)

  • ¼ cup sugar (50 g)
  • 3 tbsp + 1 tsp water (50 ml)
  • ½ tbsp rum (7 ml)


  • Preheat the oven to 325°F/160°C, and place the cake ring on a baking sheet lined with parchment paper.
  • Mix all the ingredients for the crust, until combined, using a stand mixer with the paddle attachment, or simply a bowl with a rubber spatula.
    Press it down evenly with your hands into the cake ring, and bake for 20 minutes.
    Allow to cool down.
  • Once the crust is baked, prepare the almond cream by combining all the ingredients together in a bowl. Spread evenly on top of the crust, without going all the way to the edges.
  • Drain the pear halves and slice them thinly (you can also leave them uncut).
    Place them onto the almond cream, and sprinkle the tart with sliced almonds.
    Bake for 40 minutes at 325°F/160°C.
  • While the tart is baking, make the rum syrup: bring the water and the sugar to a boil in a small pot. When the sugar is completely dissolved, remove from the stove, and add the rum.
  • Brush the tart with the syrup, remove the ring, and allow to cool down.
  • Dust with powdered sugar right before serving.
  • Store in an airtight container for up to 5 days in the fridge, or 3 months in the freezer.


  • It's better to use a cake ring (Ø 6-6.5 inches/16 cm), as the crust is pretty crumbly, and might make it difficult to unmold if using a traditional pie pan.
  • I tested the crust with three different gluten free flour blends, and they all worked great : All Purpose Gogo Quinoa Flour ; Bob’s Red Mill Gluten Free All Purpose Baking Flour ; and my own mix which is made of brown rice flour, xanthan gum, psyllium husk, potato starch, and tapioca flour.
  • For the margarine, my go-to is the Plant-Based Unsalted Becel. You can also use vegan butter, but you’ll have to bring it to room temperature to soften.
  • I tested the almond cream with both rice and buckwheat flour. You could also probably use other kind of gluten free flour, such as corn or oat.
  • Take your almond butter out of the fridge an hour before making the almond cream so that it has the time to soften.
  • I prefer to use almond milk, to intensify the almond taste. However, you can use any type of plant-based milk in this recipe. If using a sweetened one, remove some of the maple syrup from the recipe.
  • Rum is optional, if you choose to skip it, replace it with vanilla paste, orange blossom water, or almond extract.
  • You can serve this tart with a chocolate/caramel sauce, a scoop of ice cream, or a vanilla custard.
  • Some variations: mix up some semi-sweet dark chocolate chips in the almond cream ; use other fruits, such as raspberries, blueberries or apricots ; add some matcha powder or pistachio paste in the almond cream.
  • Calories are per one serving (total calories for this recipe: 2130).