Let’s bake something delicious! Today, I’m going to show you how to make a stunning Pear Frangipane Tart. This tart is easier to make than you might think, and the combination of sweet pears and nutty frangipane is simply irresistible.
Why You Will Love This Recipe
This Pear Frangipane Tart is special because it’s both elegant and comforting. The flaky, buttery crust gives way to a soft, almond-flavored frangipane filling, studded with juicy, tender pears. It’s a wonderful balance of textures and flavors. Plus, it’s a showstopper dessert that’s perfect for impressing guests or simply treating yourself. The almond cream is what makes the recipe special.
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
For the Frangipane Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups almond flour
For the Pear Topping:
- 3 ripe but firm pears, peeled, cored, and sliced
- 2 tablespoons apricot jam (for glaze, optional)
- 1 tablespoon water (for glaze, optional)
- 2 tablespoons sliced almonds (optional)
Step-by-Step Instructions
1. Make the Crust:
In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. It should be moist but not sticky. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting time is important as it lets the gluten relax, preventing a tough crust.
2. Prepare the Tart Pan:
Lightly flour a clean surface. Roll out the chilled dough to a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the pan, trimming any excess. Prick the bottom of the crust with a fork. This prevents the crust from puffing up during baking.
3. Blind Bake the Crust:
Line the tart crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights, and bake for another 5-7 minutes, or until the crust is lightly golden. Let cool slightly.
4. Make the Frangipane Filling:
In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the almond extract and vanilla extract. Add the eggs one at a time, beating well after each addition. Gradually add the almond flour, mixing until just combined. Be careful not to overmix.
5. Assemble the Tart:
Spread the frangipane filling evenly over the pre-baked tart crust. Arrange the pear slices in a decorative pattern on top of the frangipane. Sprinkle with sliced almonds, if desired.
6. Bake the Tart:
Bake in the preheated oven for 35-40 minutes, or until the frangipane is golden brown and the pears are tender. If the crust starts to brown too quickly, you can loosely cover it with foil.
7. Glaze the Tart (Optional):
While the tart is baking, prepare the apricot glaze. In a small saucepan, heat the apricot jam and water over low heat until melted and smooth. Once the tart is out of the oven, brush the warm glaze over the pears for a glossy finish.
8. Cool and Serve:
Let the Pear Frangipane Tart cool completely in the tart pan before removing it. This allows the frangipane to set properly. Slice and serve.
Serving Suggestions
This Pear Frangipane Tart is wonderful on its own, but it also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. The creamy texture of the ice cream complements the tart’s nutty and fruity flavors perfectly.
For presentation, consider dusting the tart with powdered sugar before serving. A sprig of fresh mint adds a touch of freshness and visual appeal. You can also drizzle a bit of honey or maple syrup over the tart for extra sweetness.
This tart is suitable for a variety of occasions, from casual afternoon tea to more formal dinner parties. Its elegant appearance and delicious flavor make it a crowd-pleaser. It’s also a great dessert to bring to potlucks or holiday gatherings.
Storage and Reheating
To store, cover the Pear Frangipane Tart loosely with plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 3 days. The tart is best enjoyed within the first two days, as the crust can become slightly softer over time.
To reheat, you can warm individual slices in the microwave for a few seconds. For a crispier crust, reheat the tart in a preheated oven at 350°F (175°C) for about 10 minutes. Be careful not to overheat, as this can dry out the frangipane.
Key Details
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 35 minutes
- Servings: 8
- Equipment: 9-inch tart pan with removable bottom, pastry blender or food processor, rolling pin, mixing bowls, measuring cups and spoons, parchment paper, pie weights or dried beans
Pear Frangipane Tart
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup 1 stick cold unsalted butter, cut into cubes
- 1/4 cup ice water
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups almond flour
- 3 ripe but firm pears peeled, cored, and sliced
- 2 tablespoons apricot jam for glaze, optional
- 1 tablespoon water for glaze, optional
- 2 tablespoons sliced almonds optional
Instructions
- In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Lightly flour a clean surface. Roll out the chilled dough to a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the pan, trimming any excess. Prick the bottom of the crust with a fork.
- Line the tart crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes. Remove the parchment paper and weights, and bake for another 5-7 minutes, or until the crust is lightly golden. Let cool slightly.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the almond extract and vanilla extract. Add the eggs one at a time, beating well after each addition. Gradually add the almond flour, mixing until just combined.
- Spread the frangipane filling evenly over the pre-baked tart crust. Arrange the pear slices in a decorative pattern on top of the frangipane. Sprinkle with sliced almonds, if desired.
- Bake in the preheated oven for 35-40 minutes, or until the frangipane is golden brown and the pears are tender. If the crust starts to brown too quickly, you can loosely cover it with foil.
- While the tart is baking, prepare the apricot glaze. In a small saucepan, heat the apricot jam and water over low heat until melted and smooth. Once the tart is out of the oven, brush the warm glaze over the pears for a glossy finish.
- Let the Pear Frangipane Tart cool completely in the tart pan before removing it. Slice and serve.
