Alsatian Pear Tart with Macaroon Crunch Topping

Preparation info

  • Makes one 9- or 10 inch tart; serves about


    • Difficulty


Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

Alsatian fruit tarts nestle the fruit in a layer of custard. They’re made with pears, raspberries and yellow and blue plums—all the fruits used to make the eaux-de-vie that are the region’s pride. This is a terrific tart, the mantle of almond macaroon providing crunchy contrast to the soft custard below.



  1. Roll out the dough on a lightly floured surface into a large circle about inch thick. Gently fold the dough in half, and fit it, without stretching, into a lightly buttered 9- or 10-inch