Name: Pear Frangipane Tart (With Puff Pastry)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: French
Ingredients: 1 package puff pastry, thawed in the refrigerator; 2 pears, any variety; ⅓ cup sugar; ¼ cup all-purpose flour; ¼ cup quick cooking oats; 4 tbsp butter, room temperature; 1 large egg; 2 tsp vanilla extract, divided; ¼ cup honey

Why You’ll Love This Recipe

I like this recipe because it uses puff pastry, which saves me time without sacrificing flavor. The nut-free frangipane is a great option for those who can’t have almonds, and I find that it gives the tart a tender, moist filling with just the right amount of sweetness. I also enjoy how versatile it is I can use any variety of pears I have on hand. The honey glaze ties everything together beautifully, adding shine and a subtle floral sweetness.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 package of puff pastry thawed in the refrigerator
2 pears any variety

Nut Free Frangipane
⅓ cup sugar
¼ cup all purpose flour
¼ cup quick cooking oats
4 tablespoon room temperature butter
1 large egg
1 teaspoon vanilla extract

The glaze
¼ cup honey
1 tablespoon vanilla extract

Directions

I start by preheating my oven to 375°F (190°C).
I roll out the thawed puff pastry slightly and place it on a parchment-lined baking sheet.
To make the frangipane, I cream together the butter and sugar until smooth, then I add the egg and vanilla extract. After that, I mix in the flour and oats until a thick, spreadable paste forms.
I spread the frangipane mixture evenly over the puff pastry, leaving about a 1-inch border.
I slice the pears thinly and arrange them neatly on top of the frangipane.
I fold the edges of the puff pastry slightly inward to create a rustic tart edge.
I bake the tart for 30–35 minutes, or until the pastry is golden brown and the pears are tender.
While the tart bakes, I warm the honey and vanilla extract in a small pan until slightly runny.
Once the tart is baked, I brush the honey glaze over the pears for a glossy finish.
I let the tart cool slightly before slicing and serving.

Servings and Timing

This recipe makes about 6 servings. I usually spend 15 minutes preparing the tart and about 30–35 minutes baking it, so it’s ready in under an hour.

Variations

Sometimes I switch up the fruit by using apples, plums, or peaches instead of pears. I also like to add a sprinkle of cinnamon or cardamom to the frangipane for a warm spice note. If I want an extra crunch, I sprinkle a little sugar on the pastry edges before baking.

Storage/Reheating

I keep leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. When I want to reheat, I pop a slice in a 350°F (175°C) oven for about 5–7 minutes to bring back the crispness.

FAQs

Can I make this tart ahead of time?

Yes, I can assemble the tart a few hours ahead, refrigerate it, and then bake it right before serving.

Do I need to peel the pears?

I usually leave the skin on for texture and color, but I can peel them if I prefer a softer bite.

Can I use frozen pears?

I find that fresh pears work best, but I can use frozen if I thaw and pat them dry to remove excess liquid.

Can I substitute the oats?

Yes, I sometimes replace the oats with almond flour or more all-purpose flour for a smoother frangipane.

How do I keep the puff pastry from getting soggy?

I make sure to leave a border and not overload the tart with pears. Baking it at the right temperature also helps keep it crisp.

Can I use a tart pan instead of free-form?

Yes, I can press the puff pastry into a tart pan for a more polished look, though I like the rustic free-form style too.

What kind of pears work best?

I use firm pears like Bosc or Bartlett because they hold their shape during baking.

Can I use store-bought frangipane instead?

If I want to save time, I can use store-bought frangipane, but I prefer making this nut-free version myself.

Can I freeze this tart?

Yes, I can freeze the baked tart for up to 2 months. I wrap it tightly and reheat it in the oven before serving.

Is this tart very sweet?

I find it lightly sweet. The pears and honey glaze add natural sweetness without making it overwhelming.

Conclusion

This Pear Frangipane Tart with puff pastry is one of my go-to desserts when I want something simple yet elegant. I love how the nut-free frangipane keeps it light while the pears and honey glaze make it shine. Whether I’m serving it for a dinner party or just enjoying a cozy treat at home, it always feels special and satisfying.