Frangipane Tart with Pears (France)

Frangipane Tart with Pears (France)

Frangipane tarts are a beloved pastry, known for their rich, almond-flavored filling and crisp, buttery crust. This dessert has its roots in Italian and French cuisine, with frangipane being a sweet almond cream filling often used in tarts, cakes, and pastries.

While frangipane on its own is delicious, pairing it with juicy pears adds a fruity freshness and a delightful contrast in textures. The pears’ subtle sweetness enhances the nuttiness of the frangipane, creating a sophisticated and indulgent dessert perfect for any occasion.

This Frangipane Tart with Pears recipe brings together the best of both worlds—an aromatic almond cream filling nestled in a crisp tart shell, topped with poached or fresh pear slices.

It’s a fantastic dessert for the fall and winter months, though it’s delightful year-round. Whether you’re preparing it for a holiday celebration, an afternoon tea, or a special family gathering, this pear and almond pairing is sure to impress.

Ingredients

• This recipe yields one 9-inch (23 cm) tart, serving about 8-10 people.

For the Tart Shell:

• 1 1/4 cups (160g) all-purpose flour
• 1/4 cup (30g) powdered sugar
• Pinch of salt
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1 egg yolk
• 1-2 tablespoons ice water (as needed)

For the Frangipane Filling:

• 1/2 cup (120g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1 cup (100g) almond meal (or ground almonds)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• Zest of 1 lemon

For the Pears:

• 3-4 ripe but firm pears (e.g., Bartlett or Bosc), peeled, cored, and sliced thinly
• 1/4 cup (60ml) water
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract (optional)

For Garnish (optional):

• Powdered sugar, for dusting
• Sliced almonds, for garnish
• A few fresh mint leaves (optional)

How to Make Frangipane Tart with Pears

Step 1: Prepare the Tart Shell

Make the Dough: In a large mixing bowl, combine the flour, powdered sugar, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until it resembles coarse crumbs. Alternatively, you can pulse the ingredients in a food processor until the mixture has a sandy texture.

Bind the Dough: Add the egg yolk to the mixture and slowly add ice water, one tablespoon at a time, until the dough comes together. Be careful not to add too much water; the dough should be just wet enough to form a ball.

Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow it to rest and firm up.

Roll out the Dough: After chilling, remove the dough from the fridge and roll it out on a lightly floured surface to about 1/8-inch (3mm) thickness. Gently fit the dough into a 9-inch tart pan with a removable bottom, trimming any excess dough.

Pre-bake the Shell: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake in a preheated 350°F (175°C) oven for 15-20 minutes, or until the edges are lightly golden. Remove the parchment and weights and bake for an additional 5 minutes until the bottom is set and lightly browned. Remove from the oven and allow to cool.

Step 2: Prepare the Frangipane Filling

Make the Frangipane: In a medium mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. You can use a hand mixer or stand mixer for this step.

Add the Almonds: Stir in the almond meal (ground almonds), eggs, vanilla extract, flour, and lemon zest. Mix until smooth and well combined. The frangipane mixture should be thick but spreadable.

Fill the Tart: Once the tart shell has cooled, spread the frangipane mixture evenly into the tart shell. Use a spatula to smooth it out to the edges.

Step 3: Prepare the Pears

Poach the Pears: In a small saucepan, combine the water, sugar, lemon juice, and vanilla extract (if using). Heat over medium heat, stirring occasionally, until the sugar dissolves. Add the pear slices and cook for 3-5 minutes, or until they just begin to soften but still hold their shape. Remove the pears from the syrup and set them aside to cool.

Arrange the Pears: Once the pears have cooled slightly, arrange the pear slices in a decorative pattern on top of the frangipane filling. You can overlap the slices slightly or arrange them in a fan shape.

Step 4: Bake the Tart

Bake the Tart: Place the tart in the preheated oven at 350°F (175°C) and bake for 30-35 minutes, or until the frangipane is golden brown and set in the center. The pears should also be lightly caramelized around the edges.

Cool: Remove the tart from the oven and allow it to cool in the pan for about 10 minutes before removing the tart ring. Let the tart cool completely on a wire rack.

Step 5: Garnish and Serve

Garnish the Tart: Before serving, you can garnish the tart with sliced almonds for a bit of crunch and a dusting of powdered sugar for a touch of elegance. Fresh mint leaves can also add a pop of color.

Serve: Slice the tart into wedges and serve. It’s delightful on its own, but you could also pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.

Chef’s Notes

Type of Pears: Choose pears that are ripe but still firm. Pears that are too soft can become mushy when baked, so it’s essential to select pears that hold their shape during baking. Bosc or Bartlett pears are excellent choices for this tart.

Almond Meal: Almond meal gives the frangipane its signature texture and nutty flavor. Be sure to use blanched almond meal or finely ground almonds for the best consistency.

Adding Spices: You can experiment with spices such as cinnamon, nutmeg, or cardamom in the frangipane filling for an extra layer of warmth and complexity.

Poaching Pears: Poaching the pears before arranging them on the tart helps to tenderize them and infuse them with sweetness. If you prefer a more intense flavor, consider poaching the pears in red wine or adding a splash of brandy or vanilla extract to the poaching liquid.

Make Ahead: This tart can be made a day in advance. In fact, letting it sit for a few hours or overnight allows the flavors to meld together and enhances the overall taste.

Nutritional Information (Per Serving)

Note: Nutritional values are approximate and may vary depending on specific ingredients and portion sizes used.

• Calories: 340 kcal
• Protein: 5g
• Fat: 20g
• Saturated Fat: 8g
• Carbohydrates: 37g
• Sugars: 23g
• Fiber: 4g
• Sodium: 50mg
• Cholesterol: 50mg
• Vitamin A: 8% of Daily Value
• Vitamin C: 6% of Daily Value
• Calcium: 6% of Daily Value
• Iron: 8% of Daily Value

Final Thoughts

Frangipane Tart with Pears is a delightful dessert that brings together the best of both worlds—tender, sweet pears and a rich, almondy filling encased in a crisp, buttery crust.

This dessert is both sophisticated and comforting, making it perfect for special occasions or a simple family dinner. With its beautiful presentation and perfect balance of textures and flavors, it’s bound to be a showstopper at any gathering.

Whether you’re a novice baker or an experienced pastry chef, this recipe offers a delicious way to elevate the humble pear and turn it into an extraordinary treat.

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