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.
Ingredients
Scale
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
Instructions
- 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.
- Shape the dough into a tart pan and refrigerate for a minimum of 60 minutes to firm up the texture.
- 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.
- 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.
- 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.
- Construct the tart by spreading the frangipane mixture evenly across the prebaked shell. Artfully arrange sliced poached pears on top of the filling.
- 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