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.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 30 minsCook Time 45 minsTotal Time 1 hr 15 minsFor 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
1
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
2
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
3
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
4
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
5
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
6
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 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)
Directions Make the Tart Crust
1
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
2
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
3
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
4
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
5
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
6
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.
Pear and Almond Frangipane Tart
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