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Pear Frangipane Tart Recipe

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4.3 from 62 reviews

  • Author: Ava
  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings

Description

This elegant Pear Frangipane Tart features a buttery, tender tart crust filled with a rich almond frangipane filling and topped with poached pears steeped in fragrant spices. The pears are poached in a vanilla, cinnamon, and star anise syrup, adding a delicate sweetness and aroma, while the frangipane provides a creamy, nutty contrast. Perfect for a sophisticated dessert, this tart combines flaky pastry, luscious filling, and perfectly cooked fruit for a stunning presentation and delicious flavor.

Ingredients

Tart Dough

  • 2 cups (240 g) unbleached all-purpose flour (fluffed, spooned, and leveled)
  • ⅓ cup (70 g) granulated sugar
  • ¼ teaspoon kosher salt
  • 1 teaspoon lemon zest
  • 11 tablespoons (155 g; 1 stick plus 3 tablespoons) cold unsalted butter (cubed)
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract

Pear Poaching Liquid

  • 6 cups (1.4 L) cold water
  • 2 cups (400 g) granulated sugar
  • 2 cinnamon sticks
  • 1 star anise pod
  • 1 tablespoon vanilla bean paste or 1 tablespoon vanilla extract (or 1 vanilla bean, scraped)
  • 2 strips lemon peel without the pith, plus half a lemon

Pears

  • 3 Harry & David Royal Riviera Pears (firm yet slightly ripe)

Frangipane Filling

  • 8 tablespoons (4 oz; 115 g) unsalted butter (softened)
  • ½ cup + 1 tablespoon (115 g) granulated sugar
  • 1 cup (115 g) almond flour
  • 3 large whole eggs (room temperature)
  • 1 tablespoon (15 g) unbleached all-purpose flour
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon lemon zest
  • 1 tablespoon dark rum (optional)

To Serve (Optional)

  • Powdered sugar (for dusting)
  • Lightly sweetened whipped cream

Instructions

  1. Prepare the Tart Dough: Lightly grease a 10-inch tart pan with a removable bottom. In a food processor, combine flour, sugar, salt, and lemon zest, pulsing to mix. Add the cold cubed butter and pulse until it is well incorporated and no distinct pieces remain. Add the egg yolk and vanilla extract, pulsing until dough starts to clump together. Transfer dough onto a clean surface and knead until smooth, similar to sugar cookie dough texture. Press dough into tart pan, forming an even layer just under ¼-inch thick. Chill for at least 1 hour or freeze for 30 minutes.
  2. Poach the Pears: While dough chills, combine water and granulated sugar in a medium pot and heat over medium until sugar dissolves. Add cinnamon sticks, star anise, vanilla bean paste, and lemon peels. Peel pears leaving stems intact, rub with lemon half to prevent browning, and core from the bottom. Gently place pears in the poaching liquid, cover with parchment, and simmer gently for 12–15 minutes until tender but not mushy. Cool pears in liquid to room temperature.
  3. Blind Bake the Tart Shell: Preheat oven to 375°F (190°C). Cover chilled tart dough with lightly greased foil and fill with baking weights or dried beans. Place on baking sheet and bake for 20 minutes. Remove weights and foil, bake uncovered for another 10–15 minutes until lightly golden. Cool completely on a wire rack.
  4. Make the Frangipane Filling: Beat softened butter and sugar until creamy using a mixer. Gradually add almond flour alternating with eggs, mixing evenly. Add flour, vanilla extract, lemon zest, and rum if using; mix until just combined. Use immediately or refrigerate until ready.
  5. Assemble the Tart: Place tart pan on baking sheet. Spread frangipane filling evenly into the pre-baked tart shell. Remove pears from poaching liquid, pat dry, cut in half, remove stems and remaining cores, then thinly slice crosswise. Arrange pear slices on top of frangipane with narrow ends facing the tart center, fanning slices gently and spacing evenly.
  6. Bake the Tart: Bake at 375°F (190°C) for 40 to 55 minutes until frangipane is risen and deep golden brown. If oven runs hot, reduce temperature by 25°F and cover edges with foil if browning too quickly. Cool tart on rack until lukewarm or room temperature before removing tart pan sides.
  7. Serve: Dust lightly with powdered sugar. Serve plain or with lightly sweetened whipped cream. Best served the day of baking. Leftovers can be stored at room temperature for 1 to 2 days.

Notes

  • You can prepare tart dough up to 2 days ahead or freeze up to 1 month. If refrigerated, let soften before rolling.
  • The tart dough is forgiving; patch any cracks when fitting into the pan.
  • Pears should be tender but not mushy when poached; cook gently and test with a knife.
  • Dark rum in frangipane is optional and adds depth of flavor.
  • If edges brown too quickly during baking, cover with foil to prevent burning.
  • Poaching liquid can be reused for other pears or as syrup in cocktails.
  • Serve with whipped cream for extra richness.
  • Prep Time: 45 minutes
  • Cook Time: 3 hours
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

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