Dreamy Pear Frangipane Tart Recipe: A Sweet French Classic

Sweet, buttery pastry meets delicate almond cream in this irresistible pear frangipane tart that will transport your taste buds to French countryside kitchens.

Ripe, juicy pears nestle perfectly in a golden, crisp crust brushed with rich almond filling.

Each slice promises a delightful balance of textures and subtle sweetness that melts in your mouth.

The frangipane creates a luxurious cushion for the tender fruit, making every bite a delectable experience.

Elegant yet surprisingly simple to prepare, this tart works beautifully as a sophisticated dessert for dinner parties or a cozy weekend treat.

Elegant and rustic, this classic French pastry will surely impress and delight anyone lucky enough to taste it.

Pear Frangipane Tart Why It’s a Pastry Classic

• Dive into a sophisticated French-inspired dessert that transforms simple ingredients into an elegant masterpiece, perfect for impressing guests or treating yourself.
• Combines the delicate sweetness of poached pears with rich, nutty almond frangipane, creating a luxurious taste experience that balances fruity and creamy textures.
• Teaches classic pastry techniques like blind baking, poaching fruit, and creating a delicate tart shell, helping home bakers expand their culinary skills with a rewarding challenge.
• Allows for preparation of components in advance, making it convenient for busy cooks who want to serve a stunning dessert without last-minute stress.

Pear Frangipane Tart Ingredient Rundown

• All-Purpose Flour: A key ingredient that provides structure for the tart base.
• Powdered Sugar: Adds subtle sweetness and helps create a delicate texture.
• Cold Butter: Creates flaky layers in the tart crust.
• Egg Yolk: Helps bind the dough and adds richness.
• Vanilla Extract: Enhances the overall flavor of the pastry.

• Water: The base for creating a poaching syrup for the pears.
• Granulated Sugar: Provides sweetness and helps create a syrup for poaching.
• Spices (Cinnamon, Star Anise): Add warm, aromatic flavors to the poached pears.

• Butter: Creates a smooth, creamy base for the filling.
• Granulated Sugar: Sweetens the almond cream filling.
• Almond Flour: Provides the classic nutty flavor and texture of frangipane.
• Eggs: Bind the filling and add richness.
• Pears: The main fruit topping that adds moisture and natural sweetness to the tart.
• Vanilla Extract: Enhances the overall flavor of the filling.
• Salt: Balances and highlights the other flavors in the recipe.

Tools for Baking Pear Almond Tarts

• Food Processor: Essential for mixing dough quickly and evenly.
• Tart Pan: Crucial for shaping and baking the tart with perfect edges.
• Mixing Bowls: Needed for preparing different components of the recipe.
• Measuring Cups and Spoons: Precise for accurate ingredient quantities.
• Whisk: Perfect for beating butter and incorporating ingredients smoothly.
• Sharp Knife: Useful for peeling and slicing pears neatly.
• Aluminum Foil: Necessary for blind baking the tart shell.
• Baking Weights or Dried Beans: Helps prevent dough from puffing during blind baking.
• Peeler: Helps remove pear skin smoothly.
• Saucepan: Needed for poaching pears in sugar syrup.

Steps for Silky Pear Frangipane Tart

Step 1: Prepare Pastry Dough

Grab your food processor and combine flour, salt, and sugar.

Drop in cold butter and pulse until the mixture resembles coarse crumbs.

Drizzle egg yolk and vanilla extract, then pulse until the dough comes together smoothly.

Step 2: Chill and Shape Dough

Press the tender dough into a tart pan, ensuring an even distribution.

Slide the pan into the refrigerator and let it rest for at least one hour to firm up.

Step 3: Poach Pear Slices

Create a delicate poaching liquid by simmering water, sugar, and warm spices like cinnamon and star anise.

Gently lower peeled pears into the liquid and cook for 12-15 minutes until they’re tender but still hold their shape.

Step 4: Blind Bake the Crust

Line the chilled dough with parchment paper and ceramic weights.

Bake at 375°F for 20 minutes, then remove the weights and continue baking for an additional 10-15 minutes until lightly golden.

Step 5: Whip Up Frangipane Filling

In a mixing bowl, cream together butter and sugar until light and fluffy.

Gradually incorporate almond flour, alternating with eggs.

Fold in remaining ingredients like vanilla and salt until well combined.

Step 6: Artfully Arrange the Tart

Spread the luscious frangipane filling into the prebaked tart shell.

Carefully slice the poached pears and arrange them in an elegant pattern across the surface.

Step 7: Final Baking

Return the tart to the oven and bake at 375°F for 40-55 minutes.

Watch for a beautiful golden-brown color and a slight wobble in the center, indicating the perfect doneness.

Tips for Evenly Baked Pear Tart

• Pat poached pears dry thoroughly before arranging to avoid excess moisture seeping into the pastry.
• Ensure butter and eggs are at room temperature for a silky, lump-free filling that bakes evenly.
• Cover tart edges with aluminum foil if browning too quickly during the final bake to prevent burning.
• Insert a toothpick into the frangipane's center; it should come out clean with just a few moist crumbs.
• Add a splash of vanilla extract or almond extract to the poaching liquid for extra aromatic complexity.

Tart Flavor Mix-Ins for Pear Fans

• Gluten-Free Delight: Swap wheat flour with almond or gluten-free blend for a celiac-friendly version. Use gluten-free pie crust mix and ensure all ingredients are certified gluten-free.
• Vegan Version: Replace butter with coconut oil or vegan margarine. Substitute eggs with flax eggs or applesauce. Use plant-based almond milk and vegan cream alternatives.
• Low-Sugar Option: Replace sugar with monk fruit sweetener or stevia. Use fewer poached pears and add unsweetened compote for natural sweetness. Reduce overall sugar content in frangipane mixture.
• Apple Alternative: Substitute pears with thinly sliced Granny Smith or Honeycrisp apples. Maintain similar poaching technique and spice profile for a classic fruit tart experience.

Ways to Serve Pear Frangipane Tart

• Elegant Dessert Pairing: Serve with a dollop of vanilla bean whipped cream for a luxurious touch that complements the almond and pear flavors.
• Beverage Companion: Pair with a crisp late harvest riesling or a warm cup of chai tea to enhance the tart's delicate sweetness.
• Presentation Delight: Dust with powdered sugar and garnish with toasted almond slivers for a restaurant-worthy presentation that adds texture and visual appeal.
• Seasonal Serving: Enjoy slightly warm with a scoop of cinnamon ice cream during autumn months for a cozy, comforting dessert experience.

Storage Advice for Pear Tart Leftovers

• Store tart in an airtight container for up to 3 days. Cover loosely with plastic wrap to prevent moisture buildup and maintain crust crispness.
• Wrap completely cooled tart tightly in plastic wrap, then aluminum foil. Freeze for maximum 1 month. Thaw overnight in refrigerator before serving.
• Warm slices at 325F for 10-15 minutes to restore crispy texture. Cover edges with foil to prevent over-browning.
• Let chilled tart sit at room temperature for 30 minutes before serving to enhance flavor and soften texture.

FAQs

• What is frangipane made of?

Frangipane is a classic French pastry cream made with butter, sugar, eggs, and ground almonds. It creates a rich, nutty base for tarts and pastries with a smooth, creamy texture.

• Can I use different fruits instead of pears?

Yes, you can substitute pears with apples, plums, or apricots. Each fruit will bring a unique flavor and complement the almond filling beautifully. Just ensure the fruits are ripe and firm enough to hold their shape during poaching.

• Why do I need to blind bake the tart shell?

Blind baking prevents the crust from becoming soggy when adding wet fillings like frangipane. It creates a crisp, golden base that holds up well against the moist almond cream and poached fruit.

Pear Frangipane Tart Recipe

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4.8 from 13 reviews

• Total Time: 1 hour 45 minutes
• Yield: 8 1x

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Description

Classic French pear frangipane tart showcases delicate almond cream nestled alongside ripe pears in a buttery pastry shell. Sweet meets nutty in this elegant dessert that connects you to traditional Parisian patisserie craftsmanship.

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Ingredients

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Main Ingredients:

• 3 firm pears
• 2 cups (240g) all-purpose flour
• 1 cup (115g) almond flour
• 3 large eggs
• 8 tablespoons (115g) softened butter

Sweeteners and Flavoring:

• 1/2 cup + 1 tablespoon (115g) sugar
• 1/3 cup (70g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon vanilla bean paste
• 1 tablespoon dark rum (optional)

Additional Ingredients:

• 11 tablespoons (155g) cold unsalted butter
• 1 large egg yolk
• 1/4 teaspoon kosher salt
• 1 tablespoon (15g) all-purpose flour
• 1 lemon zest
• 2 cups (400g) sugar for poaching
• 6 cups water for poaching
• 2 cinnamon sticks
• 1 star anise pod
• Lemon peel strips
• 1/2 lemon

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Instructions

1. Craft a delicate pastry base by blending dry ingredients in a food processor, then incorporate cold butter until crumbly. Mix in egg yolk and vanilla until a cohesive dough forms.
2. Shape the dough into a tart pan and refrigerate for a minimum of 60 minutes to firm up the texture.
3. Create a poaching liquid by simmering water with sugar and aromatic spices. Gently immerse peeled pears and cook for 12-15 minutes until they reach a tender consistency.
4. Prepare the tart shell by lining the chilled dough with foil and pie weights. Bake at 375°F for 20 minutes, then remove weights and continue baking for an additional 10-15 minutes until lightly golden.
5. Develop the frangipane filling by whipping butter and sugar until light and fluffy. Gradually fold in almond flour, alternating with eggs, and incorporate remaining ingredients until smooth.
6. Construct the tart by spreading the frangipane mixture evenly across the prebaked shell. Artfully arrange sliced poached pears on top of the filling.
7. Complete the dessert by baking at 375°F for 40-55 minutes, watching for a rich golden-brown surface and set filling.

Notes

• Chill the dough thoroughly to prevent shrinkage and ensure a crisp, flaky crust that holds its shape perfectly during baking.
• Use ripe but firm pears for poaching, as they’ll maintain their structure and absorb the delicate spice-infused syrup without falling apart.
• Consider swapping almond flour with gluten-free alternatives like ground almonds or coconut flour to make the tart suitable for gluten-sensitive diners.
• Test the frangipane filling’s doneness by gently pressing the center – it should spring back slightly and have a golden, slightly puffed appearance when fully baked.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 8
• Calories: 420
• Sugar: 35g
• Sodium: 50mg
• Fat: 23g
• Saturated Fat: 14g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 90mg