DifficultyBeginner

The Pear and Almond Frangipane Tart is a classic French pastry with incredible elegance — tender poached pears nestled in a creamy almond filling (frangipane), all held within a buttery tart crust. It’s refined, aromatic, and surprisingly achievable at home.

[cooked-sharing]

Yields8 Servings

Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

For the Tart Crust (Pâte Sucrée)

1 ¼ cups all-purpose flour

¼ cup powdered sugar

¼ tsp salt

½ cup unsalted butter, cold and cubed

1 egg yolk

2 tbsp cold water (as needed)

For the Frangipane Filling

½ cup unsalted butter, softened

½ cup granulated sugar

1 cup almond flour (finely ground blanched almonds)

2 large eggs

1 tbsp all-purpose flour

½ tsp almond extract

1 tsp vanilla extract

Optional: 1 tsp orange zest for brightness

For the Pears

3 ripe but firm pears (Bosc or Anjou are ideal), peeled, halved, and cored

2 tbsp lemon juice

Optional: poach pears in a simple syrup (see below)

Make the Tart Crust

In a food processor or mixing bowl, pulse or whisk together flour, powdered sugar, and salt.
Cut in the butter until the mixture resembles coarse breadcrumbs.
Add egg yolk and 1 tbsp cold water. Mix until dough just comes together.
Shape into a disc, wrap in plastic, and chill for 30 minutes.

Roll & Parbake the Crust

Preheat oven to 375°F (190°C).
Roll chilled dough on a lightly floured surface to about 1/8" thick. Line a 9-inch tart pan.
Dock the base with a fork, line with parchment, and fill with pie weights or beans.
Bake for 15 minutes, remove weights, and bake another 5–7 minutes until lightly golden.

Prepare the Pears

Toss pear halves in lemon juice to prevent browning.
If poaching: simmer pears in a mix of water, sugar, and vanilla for 10–15 minutes, then cool. This adds tenderness and subtle sweetness.

Make the Frangipane

In a bowl, beat together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well.
Stir in the almond flour, all-purpose flour, vanilla, almond extract, and orange zest (if using).
Spread frangipane evenly into the cooled tart shell.

Assemble and Bake

Gently place the pear halves on top of the frangipane, cut-side down, pressing slightly so they nestle into the filling.
Bake for 35–40 minutes, or until the frangipane is puffed and golden, and a toothpick inserted comes out clean.
Cool to room temperature.

Finishing Touches

Glaze (optional): Warm a little apricot jam and brush over pears for shine.
Garnish: Slivered almonds or a dusting of powdered sugar.
Serve with: Lightly whipped cream, vanilla ice cream, or crème fraîche.

Ingredients