Pear Frangipane Tart

Oh wow, this Pear Frangipane Tart made me stop and stare. It looks so soft and pretty. And I was like, yep, I need to taste that.

When I took a bite, the pear was so sweet and tender. And the nutty filling felt warm and cozy. It all came together like a little treat hug.

I kept wanting another slice because it was just that good. The flavors are simple but feel kinda fancy. And it made me think you might love it too.

So yeah, let’s make this tart together. It’s easier than it looks. And the taste is totally worth it.

Why You’ll Love This Recipe

• Reader Favorite: “This pear tart is to die for! The almond flavor paired with the sweetness of the pears is a match made in heaven.”
• Decadent and Elegant: The frangipane almond cream filling is rich, velvety, and subtly sweet, creating an indulgent treat that tastes as beautiful as it looks.
• Perfect Balance of Flavors: The pear adds natural sweetness, while the frangipane provides a delicate nutty richness.
• Ideal for Any Occasion: Whether it’s a fancy dinner party or a cozy family dessert, this pear tart will be the star of the show.
• Great for Make-Ahead: Prepare the tart shell and frangipane almond cream ahead of time for an easier, stress-free dessert experience.

Required Kitchen Tools

• Food Processor (for making the dough and almond cream)
• Rolling Pin (to roll out the tart dough)
• Tart Pan (preferably with a removable bottom)
• Parchment Paper (for blind baking the tart shell)
• Whisk (for mixing the frangipane filling)
• Knife (for slicing the pears)
• Pastry Brush (for brushing on powdered sugar for a decorative finish)

Ingredients

Here’s what you’ll need to make this decadent dessert (measurements listed below):

Sweet Tart Dough:

• ½ cup + 1 tablespoon unsalted butter, at room temperature (for that rich, tender crust)
• ¾ cup powdered sugar (adds sweetness and smoothness to the dough)
• 1 egg, at room temperature (helps bind the dough)
• 1 ¾ cups all-purpose flour (the base of the dough)
• Pinch of salt (balances the sweetness)

Almond Cream (Frangipane):

• ½ cup whole almonds, or almond flour (adds the signature almond flavor to the filling)
• ⅓ cup sugar (sweetens the almond cream)
• ¼ cup unsalted butter, at room temperature (gives the cream richness)
• 1 egg white, at room temperature (helps set the cream)
• 1 teaspoon all-purpose flour (adds structure to the frangipane)
• ⅛ teaspoon almond extract (intensifies the almond flavor)
• ⅛ teaspoon vanilla extract, optional (enhances the overall flavor)

Pear Filling:

• 3 pears, peeled, cored, and sliced (the star of the tart, providing sweetness and texture)
• 2 tablespoons sliced almonds, optional (for garnish)
• 1 teaspoon powdered sugar, for serving (adds a touch of sweetness and elegance)

Variations for Pear Frangipane Tart

• Use Other Fruits: You can substitute the pears with other fruits like apples, peaches, or berries. Choose firm fruits that hold up well when baked.
• Add Spices: A pinch of cinnamon, nutmeg, or cardamom in the frangipane or with the pears adds warmth and depth.
• Go Nut-Free: If you’re allergic to nuts or prefer a different flavor, you can make a custard-based tart instead of frangipane.
• Extra Crunch: Add a sprinkle of toasted hazelnuts, walnuts, or pistachios on top of the tart before baking for extra texture and flavor.

Step-by-Step Instructions

1. Make the Sweet Tart Dough

The first step to building your pear frangipane tart is making the dough. It’s an easy process that results in a crisp, buttery crust. Here’s how:

1. Cream the Butter and Sugar: In a food processor, combine the butter and powdered sugar. Pulse until smooth and creamy.
2. Add the Egg and Flour: Add the egg and pulse again until well combined. Add the flour and a pinch of salt, then pulse just until the dough comes together into a ball.
3. Chill the Dough: Form the dough into a disc and wrap it in plastic wrap. Refrigerate for at least 30 minutes to let it rest and firm up. This will make it easier to roll out.

2. Roll Out the Dough

1. Prepare Your Work Surface: Once chilled, place the dough on a lightly floured surface. Use a rolling pin to roll it out into a circle about 1/8 inch thick.
2. Transfer the Dough to a Tart Pan: Gently lift the dough and place it into a tart pan with a removable bottom. Press it into the sides and bottom of the pan.
3. Chill the Tart Shell: Place the tart shell in the refrigerator for at least 30 minutes to prevent shrinking during baking.
4. Blind Bake the Shell: Preheat your oven to 375°F (190°C). Line the chilled tart shell with parchment paper and fill with pie weights or dried beans. Bake for about 15 minutes, then remove the weights and bake for another 5-7 minutes until golden.

3. Prepare the Almond Cream (Frangipane)

The frangipane filling is what makes this tart so special. It’s made with almonds, butter, sugar, and egg white, resulting in a smooth, flavorful cream.

1. Blend the Almonds: If you’re using whole almonds, pulse them in a food processor until they are finely ground. If you’re using almond flour, skip this step.
2. Cream the Butter and Sugar: In a bowl, cream the butter and sugar together until light and fluffy. This should take about 2 minutes.
3. Add the Rest of the Ingredients: Add the egg white, flour, almond extract, and vanilla extract. Mix until smooth and well combined.
4. Chill the Frangipane: Refrigerate the frangipane filling while you prepare the pears.

4. Prepare the Pears

1. Peel and Core the Pears: Peel the pears, then cut them in half and remove the cores. Slice them into thin wedges.
2. Arrange the Pears in the Tart: Once the tart shell is baked and cooled, spread the almond cream evenly across the bottom of the tart shell. Arrange the pear slices on top in a circular pattern, overlapping them slightly.

5. Bake the Pear Frangipane Tart

1. Bake: Preheat the oven to 375°F (190°C). Place the tart in the oven and bake for 30-35 minutes, or until the frangipane is golden brown and the pears are tender.
2. Optional Decoration: In the last 5 minutes of baking, you can sprinkle the tart with sliced almonds for added crunch.

6. Cool and Serve

1. Cool the Tart: Let the tart cool completely on a wire rack before removing it from the pan. This allows the almond cream to set and makes it easier to slice.
2. Finish with Powdered Sugar: Before serving, lightly dust the tart with powdered sugar for a touch of sweetness and elegance.

How to Serve Pear Frangipane Tart

This pear frangipane tart is a stunning dessert that will wow your guests, but it’s also perfect for a quiet night in. Here are some ways you can serve and enjoy it:

• With Whipped Cream or Ice Cream: Serve slices of tart with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
• With a Drizzle of Caramel Sauce: For extra decadence, drizzle homemade caramel sauce over the tart before serving.
• With Fresh Berries: A few fresh berries, like raspberries or blackberries, will add a burst of color and tartness that complements the sweet pears.

Storing Pear Frangipane Tart

• At Room Temperature: If you plan to eat the tart within 1-2 days, you can store it in an airtight container at room temperature. Make sure to keep it covered to prevent the crust from drying out.
• In the Refrigerator: For longer storage, keep the tart in the fridge for up to 3-4 days. Let it come to room temperature before serving, or warm it gently in the oven.
• Freezing: The tart can be frozen, but it’s best to freeze it unassembled (with the dough, almond cream, and pears separated). Wrap everything tightly and freeze for up to 3 months. To bake, thaw the components overnight and follow the baking steps.

Nutrition (Approximate per serving)

Nutrient	Amount
Calories	350-400
Protein	4g
Carbohydrates	45g
Fat	18g
Fiber	3g
Sugar	25g

Conclusion

A Pear Frangipane Tart is a luxurious dessert that combines the nutty richness of almond cream with the sweetness of pears. It’s an impressive yet surprisingly easy dessert that’s perfect for any occasion. Whether you’re making it for a holiday or a special treat, this tart will undoubtedly become a favorite.

The buttery tart shell, the creamy frangipane, and the juicy pears create a harmonious and unforgettable flavor experience. I hope you enjoy baking this tart as much as I enjoyed sharing it with you. Happy baking!

Pear Frangipane Tart FAQs

Can I make this tart ahead of time?

Yes, you can make the tart ahead of time! You can prepare the tart shell and almond cream a day or two before and store them in the fridge. Assemble and bake the tart when you’re ready.

What kind of pears work best for this tart?

Firm pears, like Bartlett, Bosc, or Anjou, work best for this tart. They hold up well during baking and have a perfect balance of sweetness and texture.

Can I use store-bought tart dough?

You absolutely can! If you’re short on time, store-bought dough will save you time. Just be sure to bake it according to the package instructions.

How do I make the tart gluten-free?

To make a gluten-free version, swap the all-purpose flour with a gluten-free flour blend. Ensure that your almond flour is also gluten-free.