If you adore elegant desserts that combine delicate fruit flavors with a rich, nutty filling, then this Pear Frangipane Tart Recipe is about to become your new favorite. This stunning tart features perfectly poached pears resting atop a luscious frangipane, all nestled in a crisp, buttery shortcrust pastry. It’s a wonderful celebration of textures and tastes—simple ingredients coming together to create something truly special that’s perfect for impressing friends or treating yourself to a cozy, indulgent moment.
Ingredients You’ll Need
Each ingredient in this Pear Frangipane Tart Recipe plays a vital role, from the tender pears infused with subtle spices to the buttery crust and nutty almond filling. Together, they build layers of flavor and texture that make this tart a standout treat.
- 3 pears: Choose firm, ripe pears since they hold their shape beautifully when poached.
- 600 ml boiling water: Forms the base of the fragrant poaching liquid to soften the pears gently.
- 200 g granulated sugar: Sweetens both the poaching syrup and the frangipane filling for balanced flavor.
- 1 lemon, rind and juice: Adds brightness and prevents the pears from browning during poaching.
- 1 vanilla bean (or 1 tsp vanilla extract): Infuses the syrup and filling with warm, aromatic notes.
- 2 cinnamon sticks: Contributes a cozy spice that complements the pears perfectly.
- A knob of fresh ginger, peeled and sliced: Offers a gentle zing to elevate the poaching liquid.
- 1 star anise: Brings a subtle licorice undertone to the syrup’s complex flavor profile.
- 220 g plain flour: The foundation of the sweet shortcrust pastry, providing structure and a tender crumb.
- 40 g powdered icing sugar: Adds sweetness and delicate texture to the pastry dough.
- ¼ tsp salt: Enhances all the flavors and balances the sweetness.
- 110 g unsalted butter (cold, cubed): Creates a flaky, buttery crust essential for the perfect tart shell.
- 1 large egg (lightly beaten): Binds the pastry ingredients together.
- 15-30 ml ice-cold water: Helps bring the dough together without toughening it.
- 115 g unsalted butter (room temperature): Used in the frangipane filling for a creamy, rich texture.
- 100 g granulated sugar: Sweetens the frangipane to perfectly complement the fruit.
- 2 large eggs: Provide richness and help the frangipane set beautifully.
- 100 g ground almonds: The star ingredient in frangipane that lends a moist, nutty depth.
- 65 g plain flour: Adds structure to the filling without overpowering the almond flavor.
- 1 tsp almond extract: Intensifies the natural almond aroma for that signature frangipane taste.
- ½ tsp fine salt: Balances the sweetness and enhances overall flavor.
- 2 tbsp lightly toasted almond flakes: Adds crunch and enhances the nutty aroma as a finishing touch.
- 2 tbsp apricot jam (optional): Glazes the finished tart for a beautiful shine and added sweetness.
How to Make Pear Frangipane Tart Recipe
Step 1: Poach the Pears
Start by creating a fragrant poaching liquid with boiling water, sugar, lemon rind and juice, vanilla bean, cinnamon sticks, ginger, and star anise. This mixture gently infuses the pears with warm spiced flavors. Peel, halve, and core your pears, then immerse them immediately in the simmering liquid. Simmer for about 15-25 minutes, turning occasionally, until a knife slides in easily. This step ensures your pears are tender yet intact, bursting with layered taste.
Step 2: Make the Sweet Shortcrust Pastry
Next, sift together the flour, icing sugar, and salt, then rub in cold butter until it resembles coarse breadcrumbs with a few pea-sized pieces. Adding butter cold is key to achieving that perfect flakiness. Mix in the egg and just enough ice-cold water to form a dough, then shape it into a disc and chill for at least one hour. Patience here pays off with a tender and crisp base for your tart.
Step 3: Prepare and Blind Bake the Tart Shell
On a floured surface, roll out your chilled dough to a 12-inch circle. Gently transfer it to a 10-inch fluted tart tin, pressing into the edges and trimming off excess. Pop the tart shell back in the fridge for another hour or overnight for the best results—this resting period helps prevent shrinking. When ready, prick the base with a fork, line it with greaseproof paper, and fill with pie weights. Blind bake at 180°C (350°F) for 15 minutes, remove the weights and paper, brush the base lightly with beaten egg, and bake another 7-10 minutes until golden and dry. This step sets a sturdy foundation to hold the luscious filling without sogginess.
Step 4: Make the Frangipane Filling and Assemble
While the tart shell cools, cream together softened butter and sugar until pale and creamy. Beat in eggs, then gently fold in ground almonds, flour, salt, and almond extract. Pour this heavenly frangipane into the tart case and level it out. Drain your poached pears and slice them crosswise but keep them intact—a beautiful presentation trick. Arrange the pears over the frangipane with stems pointing toward the center, fanning them around in a picturesque pattern. Bake at 180°C (350°F) for 40-45 minutes until the filling is set and golden.
Step 5: Add the Finishing Touch
For a stunning glossy finish, warm apricot jam with a little boiling water, then brush this glaze over the pears while the tart is still warm. A sprinkle of toasted almond flakes adds that final layer of texture and nutty aroma. This finishing step elevates the tart from delicious to irresistible.
How to Serve Pear Frangipane Tart Recipe
Garnishes
Freshly whipped cream or a dollop of crème fraîche make divine companions to the rich frangipane and tender pears. A sprinkling of powdered sugar or a handful of fresh mint leaves can add a pretty contrast that’s sure to impress.
Side Dishes
This tart pairs beautifully with a scoop of vanilla ice cream or a simple fresh berry salad to balance the nutty sweetness. For a festive touch, serve alongside a warm cup of spiced tea or a glass of chilled dessert wine.
Creative Ways to Present
For a charming individual treat, try cutting the tart into small squares and serving on delicate plates with a drizzle of honey or caramel sauce. You could also transform it into mini tarts using smaller tart tins, perfect for sharing at a party or afternoon tea.
Make Ahead and Storage
Storing Leftovers
Keep any leftover tart in an airtight container in the refrigerator for up to 3 days. This helps preserve the pastry’s crispness and the fresh flavor of the poached pears.
Freezing
You can freeze the tart after baking and cooling completely. Wrap it tightly in plastic wrap and foil to avoid freezer burn. It will keep well for up to one month. Thaw overnight in the fridge before serving.
Reheating
Gently reheat slices in a low oven at 160°C (320°F) for about 10 minutes to revive the crust’s crispness without drying out the filling. Avoid microwaving as it can soften the pastry too much.
FAQs
Can I use different fruits instead of pears?
Absolutely! Apples, peaches, or nectarines make delicious alternatives, but keep in mind their poaching times and sweetness levels may vary. Adjust accordingly for best results.
What if I don’t have almond extract?
You can omit almond extract or substitute with a light splash of vanilla extract. The frangipane will still be lovely, though almond extract intensifies the classic flavor.
Is it possible to make the tart gluten-free?
Yes, by swapping the plain flour for a gluten-free blend designed for baking, you can make a fantastic gluten-free version. Make sure your blend includes xanthan gum for the best texture.
Can I prepare the frangipane filling in advance?
Yes, you can make the frangipane filling a day ahead and keep it covered in the fridge. Bring it back to room temperature before assembling for easier spreading.
How can I tell when the tart is done baking?
The frangipane should be set and spring back lightly when touched. The top will be golden brown, and the pears tender yet holding their shape. Avoid overbaking to keep everything moist and delicious.
Final Thoughts
There is something truly magical about this Pear Frangipane Tart Recipe that makes it a standout dessert for any occasion. Its combination of delicate poached fruit, rich almond filling, and crisp pastry is simply irresistible. I encourage you to give it a try—you’ll find it a rewarding baking project that delivers plenty of wow factor with each bite. Trust me, once you make it, it will be a cherished favorite you’ll want to share again and again.
PrintPear Frangipane Tart Recipe
This Pear Frangipane Tart features poached pears nestled in a rich almond frangipane filling within a crisp, buttery sweet shortcrust pastry shell. The pears are delicately poached in a fragrant spiced syrup with vanilla, cinnamon, star anise, lemon, and ginger, adding subtle warmth and aromatic complexity. The tart is finished with toasted almond flakes and an optional apricot glaze for a glossy, sweet look. Perfect for a sophisticated dessert or afternoon treat, it combines tender fruit and nutty filling with a tender crisp pastry.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 3 hours 15 minutes
- Yield: 1 tart (serves 8)
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Poaching Liquid
- 600 ml boiling water
- 200 g granulated sugar
- 1 lemon, rind and juice
- 1 vanilla bean, cut in half and beans scraped out (or 1 teaspoon vanilla extract or paste)
- 2 cinnamon sticks
- 1 knob fresh ginger, peeled and sliced
- 1 star anise
Pears
- 3 pears
Sweet Shortcrust Pastry
- 220 g plain flour (all-purpose)
- 40 g powdered icing sugar (confectioners’ sugar)
- ¼ tsp salt
- 110 g unsalted butter (cold and cubed)
- 1 large egg (lightly beaten)
- 15–30 ml ice cold water
Frangipane Filling
- 115 g unsalted butter (room temperature)
- 100 g granulated sugar
- 2 large eggs
- 100 g ground almonds (almond meal)
- 65 g plain flour (all-purpose)
- 1 tsp almond extract
- ½ tsp fine salt
Topping & Finishing
- 2 tbsp almond flakes (lightly toasted)
- 2 tbsp apricot jam (optional)
Instructions
- Poach the pears: In a large saucepan, bring to a gentle simmer the boiling water, granulated sugar, lemon rind and juice, vanilla bean and seeds, cinnamon sticks, sliced ginger, and star anise. While the liquid heats, peel, halve, and core the pears. Submerge them immediately in the poaching liquid to prevent browning. Simmer gently for 15 to 25 minutes until a knife pierces the pears easily, flipping occasionally for even cooking. Remove from heat and let pears cool completely in the liquid.
- Make the sweet shortcrust pastry: Sift together flour, icing sugar, and salt in a large bowl. Rub in the cold, cubed butter using fingertips until mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. Make a well in the center and add the lightly beaten egg and 1 tablespoon of ice-cold water. Mix using a fork and bring the dough together with floured hands, adding more water sparingly if needed. Shape into a flattened disc, wrap in plastic, and chill for at least 1 hour.
- Roll out and prepare the pastry shell: Remove chilled dough and let it soften for 10 minutes on a floured surface. Roll out to about ⅛ inch (3 mm) thickness and a 12-inch (30 cm) circle. Flour a 10-inch (25 cm) fluted tart tin base. Fold dough over rolling pin and transfer to tart tin, pressing gently into grooves and sides. Trim excess dough with a rolling pin over the edges. Refrigerate shell for at least 1 hour or overnight covered tightly in plastic to relax pastry and harden butter.
- Blind bake the pastry shell: Preheat oven to 180°C (350°F). Prick the base all over with a fork. Line with greaseproof paper and fill with pie weights or dried rice, ensuring the dough holds shape. Bake blind for 15 minutes. Remove weights and paper, brush base with some of the whisked egg reserved for filling, and bake for another 7-10 minutes until dry and light golden. Let cool completely.
- Prepare and assemble frangipane filling: Using an electric mixer, cream the room temperature butter and granulated sugar on medium speed until pale and fluffy. Beat in the remaining whisked eggs until combined, scraping bowl sides. Fold in ground almonds, flour, salt, and almond extract until just combined. Pour the filling evenly into the cooled tart shell.
- Arrange poached pears on the tart: Drain pears on paper towel and slice crosswise without separating the segments. Using an offset spatula, lift each pear half and arrange with the stem end facing the center, fanning around the tart filling evenly. Sprinkle toasted almond flakes over the top.
- Bake the assembled tart: Bake at 180°C (350°F) for 40-45 minutes until the frangipane is set, golden, and slightly puffed around the edges.
- Glaze and serve: Warm apricot jam with 1 tablespoon boiling water, then brush gently over the cooled pears for a glossy finish. Serve the tart warm or at room temperature with whipped cream or crème fraîche if desired.
Notes
- For best results, prepare the tart shell a day in advance and keep refrigerated to improve texture.
- Ensure pears are ripe but firm to avoid them breaking apart during poaching.
- Blind baking the crust prevents sogginess from the moist frangipane and pears.
- Almond extract enhances the nutty flavor complementing the frangipane; do not substitute with vanilla.
- The optional apricot glaze adds shine and a subtle sweet balance but can be omitted if preferred.
- Use an offset spatula to handle delicate poached pear slices without breaking.
- This tart is best served within 2 days of baking for freshness.
