Pear Tarts with Graham Cracker Crumble
Serves: 6 tarts
  • ½ cup sliced almonds, toasted
  • 3 graham crackers
  • 3 tablespoons dark brown sugar
  • 1 teaspoon maple syrup
  • ⅛ teaspoon almond extract
  • 1 sheet puff pastry, thawed
  • 2-3 ripe pears
  • 1 tablespoon butter, softened
  • Maple ice cream
  • Drizzle of maple syrup
  1. Preheat oven to 400 degrees F
  2. In the bowl of a food processor, pulse together the almonds, graham crackers, brown sugar, maple syrup and almond extract until pulverized into a paste.
  3. On a floured surface, roll out the puff pastry until about ½ inch thick. Using a bowl or drinking glass as a template, cut out six circles, about 6” in diameter. You may get more or fewer circles depending on the size of your template.
  4. Using a metal spatula, carefully place the puff pastry circles on a parchment lined baking sheet.
  5. Reserve about a tablespoon of the almond graham cracker mixture, and then divide the remaining mixture on top each tart, spreading it out to cover each disk.
  6. Slice the pears in half, and core. Slice the pears as thinly as you can, and arrange in a pretty pattern on top of each of the tarts. Sprinkle the tops with the remaining almond, graham cracker mixture and dot each of the tarts with bit of butter.
  7. Bake the tarts for about 25 minutes, until they are golden brown, puffed and cooked on the bottom.
  8. Serve the tarts topped with maple ice cream, a drizzle of maple syrup.
Recipe by Seasons in Vermont at