Pear Frangipane Tart

A Pear Frangipane Tart is the perfect dessert to celebrate the flavors of fall. With a buttery, crisp pastry crust, a rich and nutty almond filling, and delicate slices of ripe pears, this tart is both elegant and comforting. The combination of textures and flavors makes it an excellent choice for gatherings, special occasions, or simply as a cozy treat to enjoy with a warm drink.

Why You’ll Love This Recipe

• Perfectly Balanced Flavors: Buttery crust, sweet almond filling, and juicy pears create a delightful harmony.
• Impressive Yet Easy: Though it looks like a bakery masterpiece, it’s simple enough to make at home.
• Customizable: Swap out the pears for apples, figs, or even stone fruits like plums.
• Great for Any Occasion: Ideal for fall and winter celebrations, but delicious year-round.
• Make-Ahead Friendly: Prepare components in advance and assemble when ready to bake.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pastry:

• 1 ¼ cups (160g) all-purpose flour
• ¼ cup (50g) granulated sugar
• ½ cup (115g) unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tablespoons ice-cold water

For the Frangipane Filling:

• ½ cup (115g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• 1 cup (100g) almond flour
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

For the Topping:

• 2 ripe pears, peeled, cored, and thinly sliced
• 2 tablespoons apricot jam (optional)
• 1 tablespoon water (optional)

Directions

1. Prepare the Pastry

1. In a food processor, combine the flour and sugar. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
2. Add the egg yolk and ice-cold water, pulsing until the dough comes together.
3. Transfer the dough to a lightly floured surface, form it into a disc, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.

2. Roll Out and Blind Bake the Crust

1. Preheat the oven to 350°F (175°C).
2. Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Gently press it into the pan, trimming any excess.
3. Line the crust with parchment paper and fill with baking weights or dried beans.
4. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden. Set aside to cool.

3. Make the Frangipane Filling

1. In a mixing bowl, beat the softened butter and sugar together until light and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. Mix in the almond flour, vanilla extract, and all-purpose flour until smooth.

4. Assemble the Tart

1. Spread the frangipane filling evenly into the pre-baked tart crust.
2. Arrange the pear slices in a decorative pattern on top of the filling, slightly overlapping.
3. Bake for 35-40 minutes, or until the frangipane is golden and set.

5. Finish with a Glaze (Optional)

1. In a small saucepan, heat the apricot jam and water until smooth.
2. Brush the warm tart with the glaze for a beautiful shine.
3. Allow to cool slightly before slicing and serving.

Servings and Timing

• Servings: 8
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes

Variations

• Different Nuts: Swap almond flour for ground hazelnuts or walnuts for a unique flavor.
• Spiced Frangipane: Add a pinch of cinnamon, nutmeg, or cardamom for a warm, autumnal touch.
• Alternative Fruits: Try apples, figs, peaches, or cherries instead of pears.
• Chocolate Twist: Sprinkle chocolate chips into the frangipane for a decadent upgrade.
• Citrus Zest: Add orange or lemon zest to the frangipane for a bright, refreshing note.

Storage and Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Reheating: Warm slices in a 300°F (150°C) oven for 5-10 minutes to refresh the texture.

FAQs

What is frangipane?

Frangipane is a creamy, almond-based filling used in tarts and pastries. It’s made with butter, sugar, eggs, and almond flour.

Can I make the tart dough in advance?

Yes! The dough can be prepared up to 2 days in advance and stored in the refrigerator.

Do I need to peel the pears?

Peeling is optional, but it creates a smoother texture. If you like a more rustic look, leave the skins on.

How do I prevent the crust from getting soggy?

Blind-baking the crust ensures it stays crisp and doesn’t absorb too much moisture from the filling.

What can I use instead of apricot jam for the glaze?

Try honey, maple syrup, or a light dusting of powdered sugar for an alternative finish.

Can I make this tart nut-free?

For a nut-free version, replace the almond flour with an equal amount of all-purpose flour or oat flour.

What type of pears work best?

Bosc, Anjou, or Bartlett pears work well because they hold their shape when baked.

Can I use store-bought pie crust?

Yes, a store-bought tart shell can save time and still yield great results.

Can I make this gluten-free?

Yes! Replace the all-purpose flour in the crust with a gluten-free flour blend.

How should I serve this tart?

It’s delicious on its own, but you can serve it with whipped cream, vanilla ice cream, or a dollop of mascarpone.

Conclusion

This Pear Frangipane Tart is a sophisticated yet approachable dessert that’s perfect for fall and beyond. With its flaky pastry, rich almond filling, and beautifully arranged pears, it’s a treat that’s sure to impress. Whether you’re baking for a gathering or simply indulging in a cozy homemade dessert, this tart is a must-try. Enjoy each bite of its warm, nutty goodness!

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