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Pear Frangipane Tart

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  • Author: Asma
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French / European
  • Diet: Vegetarian

Description

This Pear Frangipane Tart is an elegant yet simple dessert that captures the warmth of fall. A buttery, flaky crust holds a luscious almond frangipane filling, topped with thinly sliced ripe pears for a stunning finish. Lightly brushed with apricot glaze, this tart is perfect for holiday gatherings or cozy autumn afternoons. Easy to make and incredibly delicious!

Ingredients

Units Scale

For the Pastry:

  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) unsalted butter (cold, cubed)
  • 1 large egg yolk
  • 2 tbsp ice-cold water

For the Frangipane Filling:

  • 1/2 cup (115g) unsalted butter (softened)
  • 1/2 cup (100g) granulated sugar
  • 1 cup (100g) almond flour
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour

For the Topping:

  • 2 ripe pears (peeled, cored, and thinly sliced)
  • 2 tbsp apricot jam (optional, for glaze)
  • 1 tbsp water (optional, for glaze)

Instructions

1. Make the Pastry Crust:

  1. In a food processor, pulse the flour, sugar, and cold butter until the mixture resembles coarse crumbs.
  2. Add the egg yolk and ice-cold water, then pulse until the dough begins to come together.
  3. Form the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes.

2. Pre-Bake the Crust:

  1. Preheat oven to 375°F (190°C).
  2. Roll out the chilled dough on a lightly floured surface and transfer it to a 9-inch tart pan. Trim any excess dough.
  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 bake for another 5 minutes, until lightly golden.

3. Prepare the Frangipane Filling:

  1. In a bowl, beat butter and sugar until light and fluffy.
  2. Mix in the eggs, vanilla extract, and almond flour, then stir in all-purpose flour until smooth.

4. Assemble the Tart:

  1. Spread the frangipane filling evenly over the pre-baked crust.
  2. Arrange the pear slices in a decorative pattern on top of the filling.

5. Bake the Tart:

  1. Bake at 350°F (175°C) for 35-40 minutes, or until the filling is golden and set.
  2. Let the tart cool for 10 minutes.

6. Glaze & Serve:

  1. If using, heat apricot jam and water until smooth, then brush over the pears for a glossy finish.
  2. Serve warm or at room temperature with whipped cream or vanilla ice cream.

Notes

  • Swap almond flour with ground hazelnuts or walnuts for a different flavor.
  • Add cinnamon or nutmeg to the filling for extra warmth.
  • Try using apples or figs instead of pears for variety.
  • Store leftovers in an airtight container for up to 3 days.

Find it online: https://homelandflavors.com/pear-frangipane-tart/