I just can’t get enough of the Marzipan flavor,  and paired with pear or apple are two of my favorite combinations.  This Tart has a crispy Almond crust, contrasted with a creamy rich Mascarpone filling.  Then finished with the sweet fruit.  Since there is no rolling out dough, or pre-cooking the filling,  this Tart falls into the ‘doable even for a busy person’, category.


1/4 cup sugar

1 stick unsalted butter

1 cup all purpose flour

pinch of salt

1/2 cup ground almonds

1 teaspoon almond extract

pre-heat oven to 350 degrees


1. Grease and line with parchment paper, a removable bottomed Tart pan.  I like to use strips of the paper around the sides, and a disk size shape on the bottom of the tart, so there is not a metallic taste transfer from the pan to the tart.

2. Place all ingredients in food processor,  and pulse just until combined.  Dump mixture into pan, and with a spoon and your fingers, spread crumbly mixture all over the bottom, and up halfway on the sides of the pan.

3. Bake just until set, about 10-15 minutes.  Remove from oven and set aside to cool.


Reduce oven temperature to 325 degrees


rounded 1/2 cup Mascarpone cheese

1/4 cup super fine sugar ( confectioners)

1 egg

1 teaspoon vanilla

1 Tablespoon all purpose flour

Add a little milk to make mixture spreadable if needed.


1.Whiz mixture in mini cuisinart,  and pour into cooled pastry shell, and smooth surface.



5 ripe pears

1 lemon

2 tablespoons sugar

1 tablespoons apricot jam

1 tablespoon Amaretto

1 tablespoon water


1. Peel, core and slice the pears, and place in a bowl.  sprinkle with lemon juice as you prepare them so they don’t turn brown.

2. Arrange pear slices on custard in a circular pattern, with the base of the pears toward the outside of the tart,  like bicycle spokes.  Place a half of a pear in the center,  or create your own design. This Tart works well with halved pears instead of sliced.  Sprinkle the 2 tablespoons of sugar on top.

3. Bake for 35 minutes, or until the pears are soft.


Heat the Amaretto, jam and water in small sauce pan,  and brush over pears.


Bon appetit!