If you are searching for a stunningly elegant dessert that bursts with flavor and charm, this Pear Frangipane Tart Recipe is an absolute must-try. It masterfully combines the tender, almond-rich frangipane with delicately poached pears that are subtly infused with warm spices. This tart is a celebration of textures and tastes—from the buttery, flaky crust to the soft, aromatic filling topped with beautifully fanned pear slices. Perfect for sharing with friends or treating yourself to a slice of pure indulgence, this recipe delivers a timeless classic that is as rewarding to make as it is to eat.

Ingredients You’ll Need

A brown cardboard box divided into nine sections holds nine yellow-green pears, each wrapped partly in crumpled light green tissue paper at the base, with two of the sections containing pears wrapped in shiny gold foil. The pears have a smooth texture with small brown spots and stems sticking up. The box is placed on a white marbled surface with a striped blue and white cloth beneath some of the pears outside the box. The background is blurred and dark, giving focus to the pears and their box. Photo taken with an iphone --ar 4:5 --v 7

This Pear Frangipane Tart Recipe relies on simple, wholesome ingredients that come together magically. Each piece plays a vital role—whether it’s the rich almond flour adding depth to the filling or the fragrant spices that elevate the pears to something truly special.

Unbleached all-purpose flour (2 cups / 240 g): The foundation of a flaky tart dough with just the right texture.
Granulated sugar (⅓ cup + 2 cups + ½ cup + 1 tbsp): Multiple measures for sweetness in dough, poaching syrup, and frangipane filling.
Kosher salt (¼ teaspoon): Balances and enhances all the flavors in the tart shell.
Lemon zest (1 teaspoon + ½ teaspoon): Adds a bright, fresh aroma complementing the pears and almonds.
Cold unsalted butter (11 tablespoons for dough + 8 tablespoons for filling): Key to tender dough and a creamy frangipane texture.
Large egg yolk (1 for dough) and eggs (3 whole for filling): Binds and enriches both dough and filling.
Pure vanilla extract (1 teaspoon for dough + 1 teaspoon for filling + 1 tablespoon vanilla bean paste): Introduces warm, irresistible vanilla notes throughout.
Cold water (6 cups): The base for the pear poaching liquid, infusing flavor gently.
Cinnamon sticks (2) and star anise pod (1): These spices infuse the pears with cozy, fragrant warmth.
Lemon peel strips (3 strips) and half a lemon: Brighten and balance the sweet, spiced poaching liquid.
Harry & David Royal Riviera Pears (3 pears): Firm yet ripe pears hold their shape beautifully after poaching.
Almond flour (1 cup): The star ingredient of the frangipane, giving a nutty, tender crumb.
Unbleached all-purpose flour for filling (1 tablespoon): Provides just enough structure to the frangipane.
Dark rum (1 tablespoon, optional): Adds depth and a subtle boozy warmth to the filling.
Powdered sugar (optional): For a delicate dusting that adds visual appeal and a touch of extra sweetness.
Lightly sweetened whipped cream (optional): The perfect companion for serving, lending creaminess to every bite.

How to Make Pear Frangipane Tart Recipe

Step 1: Prepare the Tart Dough

Start by greasing your tart pan to make sure the beautiful crust can be removed easily once baked. In a food processor, blend flour, sugar, salt, and lemon zest to evenly distribute all dry ingredients. Then add the cold butter cubes and pulse until the mixture resembles a coarse meal with no visible butter chunks. Add the egg yolk and vanilla and pulse until the dough forms clumps. Patience is key here—you might think it’s too dry, but keep pulsing!

Step 2: Knead and Chill the Dough

Transfer the dough to a clean surface and knead it with the heel of your hand until smooth, similar to sugar cookie dough. Press it into your tart pan evenly, making sure the dough is about ¼-inch thick. Chill in the fridge for at least one hour; this rest period helps the dough firm up, making it easier to bake and resulting in a perfectly tender crust.

Step 3: Poach the Pears

While the dough chills, prepare the poaching liquid by heating water, sugar, cinnamon sticks, star anise, vanilla, and lemon peel until the sugar dissolves. Peel the pears carefully, leaving the stems intact for elegance. Rub them with lemon half to prevent browning, core from the bottom, then gently place them into the simmering liquid. Keep the pears submerged and simmer gently until tender but still holding their shape. Cooling them in the liquid allows the flavors to penetrate deeply.

Step 4: Blind Bake the Tart Shell

Preheat your oven, then line your chilled tart dough with foil and fill it with weights to prevent rising while baking. Bake for 20 minutes, remove the weights, and bake uncovered for another 10 to 15 minutes until golden. This step ensures your crust bakes fully and stays crisp under the moist frangipane.

Step 5: Make the Frangipane Filling

Cream the softened butter and sugar until luscious and fluffy. Gradually incorporate almond flour, eggs, and a touch of all-purpose flour until just mixed. Stir in vanilla, lemon zest, and a splash of dark rum if you like a boozy hint. This filling is creamy and nutty, the perfect counterpoint to the tender pears.

Step 6: Assemble and Bake

Spoon the frangipane into the cooled tart shell and spread evenly. Slice the poached pears thinly and arrange them artistically on top, fanning each half with care for a stunning presentation. Bake at a moderate temperature until the frangipane has puffed up and turned a gorgeous golden brown. Let it cool before removing the tart from the pan to reveal your masterpiece.

How to Serve Pear Frangipane Tart Recipe

Garnishes

A light dusting of powdered sugar adds a touch of snowy elegance and sweetness to the finished tart. If you want to take it up a notch, a dollop of lightly sweetened whipped cream on the side offers a creamy balance to the rich frangipane and spicy pears.

Side Dishes

Serve alongside a scoop of vanilla bean ice cream or a fresh green salad with a citrus vinaigrette for contrast. The interplay of warm tart and cool accompaniments delights the palate and complements this dessert’s rich nutty notes.

Creative Ways to Present

For an impressive dessert centerpiece, arrange your tart on a pretty cake stand and sprinkle with extra toasted almonds for crunch. You can also drizzle a caramel or berry sauce around the serving plate for color and flavor that echoes the poached pears.

Make Ahead and Storage

Storing Leftovers

Any leftover slices of your Pear Frangipane Tart Recipe can be kept at room temperature for up to two days wrapped loosely with foil or in a cake box. This helps maintain crust crispness while preserving the delicate filling texture.

Freezing

Although best enjoyed fresh, the fully assembled tart can be frozen for up to a month. Wrap tightly in plastic and foil to avoid freezer burn. Thaw overnight in the fridge before reheating gently or serving chilled.

Reheating

Warm slices slightly in a low-temperature oven or toaster oven to revive the tender warmth of the frangipane and soften pears again. Avoid microwaving as this can make the crust soggy.

FAQs

Can I make the tart dough ahead of time?

Absolutely! The tart dough can be prepared up to two days in advance and kept refrigerated, or frozen for up to a month. Just make sure to bring it to room temperature before rolling to prevent cracking.

What variety of pears works best?

Firm ripe pears like the Harry & David Royal Riviera are ideal because they hold their shape well during poaching and baking without becoming mushy or falling apart.

Can I substitute almond flour?

Almond flour is essential for the authentic frangipane flavor and texture. Replacing it will alter the characteristic nutty richness, but a finely ground hazelnut flour could be an experiment for those with nut preferences.

Do I need to poach the pears?

Poaching infuses flavor and gently softens the pears, making a big difference in the tart’s final taste and presentation. You could bake fresh pears directly, but poaching provides that delicate balance of sweetness and spice.

How should I store leftovers if I don’t want to freeze them?

Wrap the tart tightly or store in an airtight container at room temperature for one to two days. Keeping it unrefrigerated helps the crust remain crisp and the filling moist without becoming soggy.

Final Thoughts

Making this Pear Frangipane Tart Recipe is like inviting warmth and charm into your kitchen. From the delicately spiced poached pears to the buttery almond filling nestled in a tender crust, every bite feels special. I truly encourage you to give it a try—it’s a rewarding experience that will delight anyone lucky enough to share it with you. Happy baking!