Print

Pear Frangipane Tart Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 79 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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