Pear Frangipane Tart

Published on October 11, 2021 | By
Pear frangipane tart

The pear frangipane tart is a classic french tart made with a pate brisee, a sweet tart dough, an almond cream, frangipane, and fragrant poached pears. If you have ever baked any of my favorite tart recipes such as raspberry almond pine nut tart or the blueberry frangipane tart, you have had the experience of making tart dough and almond frangipane. Both of these tart components are quick and easy to make. They are also important to master as part of your baking repertoire. You can use my recipe for my favorite tart dough, in Sur le Plat basics, for any of your sweet tarts. The almond cream, or frangipane, can be used in a variety of ways paired with seasonal fruit or poached fruit as in this tart.

You will need a fluted shallow tart pan with a removable bottom. Use your hands and gently combine the tart ingredients with your fingers. Make sure that the chilled butter is well combined with the dry ingredients but do not overwork the dough. You can gather the dough into a ball, allow it to chill, and then roll it out and fit it into the tart pan. I like to press the dough directly into the pan when it is soft and malleable. Then I freeze the pan with the dough and allow the dough to rest until I am ready to bake it. You can do this step a few days ahead and then bake the tart shell on the day you wish to serve the tart.

The ingredients for the frangipane can be mixed in a food processor or blender. You want the almond cream to be smooth and fluffy. Chill the cream until you are ready to spread it on the cooled pre-baked tart shell.

Choose a pear for poaching that is seasonal and will hold its shape and texture when poached. I used Bartlett pears for their aroma and texture which is silky and smooth and not too grainy. I also added dried lavender to the poaching liquid to provide additional flavor and interest.

This tart is light and a perfect after-dinner fall dessert. We also love the pear frangipane tart with coffee or tea in the morning. The flavors are sublime and it is visually so beautiful.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 6-8 slices

Ingredients

  • Tart dough:
  • 1 cup flour
  • 1 TBSP sugar
  • ¼ tsp salt
  • ¼ tsp grated lemon zest
  • ½ cup butter
  • 1 TBSP cold water
  • ½ tsp vanilla
  • Frangipane/Almond Paste:
  • ½ cup sliced, blanched almonds
  • ½ cup butter
  • 1/3 cup sugar
  • 2 TBSP flour
  • 2 eggs
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla
  • 1/4 tsp almond extract
  • pinch of salt
  • Poached pears:
  • 4 pears, peeled and left whole
  • 4 cups of water
  • 1 lemon, juiced
  • 11/4 cup sugar
  • 1 TBSP dried lavender, optional

Instructions

  1. In a large bowl measure one-cup flour. Add sugar, salt and lemon zest. The butter should not be too cold but not quite room temperature. Cut butter into small pieces and then using your fingertips, gently work butter into flour until flour resembles coarse cornmeal. Make a small amount of iced water. Add the vanilla and one tablespoon of cold water to the flour mixture and combine with fork until it forms a ball. If dough seems too dry continue to add a few drops of water at a time until you can combine dough and roll into a ball. Do not overwork the dough.
  2. Wrap tightly in plastic wrap, refrigerate and let it rest for at least an hour. Remove from fridge and press it into a 8-9” fluted tart pan with a removable bottom. Butter a piece of foil and place buttered side down on tart dough. Prebake at 375 for 25-30 minutes or until lightly browned.
  3. For frangipane/almond paste: Using a food processor, grind almonds. Add sugar, salt, eggs, almond extract and vanilla and process until blended. Then add butter, flour, baking powder and process to a smooth butter. Remove form processor bowl. Refrigerate if not using immediately.
  4. Poached pears: Bring water, lemon juice and sugar to a boil in a large deep pot. Peel pears and leave them whole. Add lavender if you decide to flavor the poaching liquid.
  5. Reduce water to a simmer and add the pears. Gently simmer until the pears are tender when pierced with a thin knife. Cool in poaching liquid for about 30 minutes.
  6. Remove the pears from the liquid. Cut the pears in half. Remove core. Dry the pears by blotting with a paper towel. Cut each pear half crosswise into 3/8 in thick slices.
  7. Preheat the oven to 350. Spread the almond paste evenly onto the baked tart shell.
  8. Slide a spatula or other flat utensil underneath the pear so you can transfer the pear half onto the tart. Press on the pear to fan the slices toward the top narrow end of the pear. Slide the pear half onto the frangipane carefully.
  9. Place the tart in the oven. Bake for 30-40 minutes until the tart is puffy and brown. Remove from oven. Allow to cool in pan. Remove fluted tart pan rim. Dust with powdered sugar and serve.
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