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Pear Frangipane Tart Recipe

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4 from 7 reviews

This Pear Frangipane Tart features a buttery pâte sucrée crust filled with creamy almond frangipane and topped with tender poached pears. A simple syrup glaze adds a shiny, sweet finish. Perfect for a sophisticated dessert that balances nutty richness with fruity freshness.

Ingredients

Pâte Sucrée (Sweet Shortcrust Pastry)

  • 100 gr Unsalted Butter (soft)
  • 50 gr Icing Sugar (or Confectioner’s Sugar, sifted)
  • 1 Egg (medium to large, at room temperature)
  • 50 gr Almond Meal
  • 200 gr Plain / All-Purpose Flour
  • 1 pinch Fine Table Salt

Poached Pears

  • 3 Pears (firm, peeled, halved and cored)
  • 1.5 litre Water (or enough to cover the pears)
  • 50 gr Caster Sugar
  • 20 ml Lemon Juice
  • 1 1/2 teaspoon Vanilla Paste (or extract)

Almond Cream Filling

  • 100 gr Unsalted Butter (soft)
  • 100 gr Caster Sugar
  • 2 Eggs (about 100 gr, at room temperature)
  • 100 gr Almond Meal

Simple Syrup Glaze (optional)

  • 45 ml Water
  • 45 gr Caster Sugar
  • 1 teaspoon Vanilla Paste (optional)

To Garnish (optional)

  • Flaked Almonds (to taste)

Instructions

  1. Make the Pâte Sucrée: In the bowl of a stand mixer fitted with the paddle attachment, cream together the soft unsalted butter and sifted icing sugar for a couple of minutes until smooth and creamy.
  2. Add Egg and Dry Ingredients: Mix in the egg and almond meal, then incorporate the plain flour and salt on low speed until a rough dough forms.
  3. Fraisage the Dough: Transfer the dough onto a large sheet of baking paper. Using the palm of your hand, gently press the dough out and fold it back over itself repeatedly until the dough becomes very smooth.
  4. Roll and Chill: Place a second sheet of baking paper over the dough and roll it out to about 4 mm (1/8 inch) thickness. Refrigerate for at least 1 hour or up to 24 hours to rest.
  5. Prepare Tart Shell: Transfer the chilled dough into a 24 cm (9.5-inch) tart pan with removable bottom. Press the dough gently into the corners to create a sharp 90-degree angle. Trim off excess dough and refrigerate again for at least 1 hour.
  6. Prebake the Tart Shell: Dock the base by pricking it all over with a fork. Preheat the oven to 160°C (325°F). Place the tart shell in the freezer while the oven heats. Bake for 15 to 20 minutes or until the bottom feels dry to the touch. Remove from oven and cool.
  7. Poach the Pears: Peel, halve, and core the pears. In a large saucepan, combine water, lemon juice, vanilla paste, and caster sugar. Bring to simmer over medium heat until sugar dissolves. Add pear halves and simmer gently for 10 to 15 minutes until pears are just tender.
  8. Drain and Cool Pears: Remove pears with a slotted spoon and place on a wire rack lined with paper towels to drain and cool. Optionally, slice each pear half into thin slices about 0.5 cm (1/5 inch) thick.
  9. Prepare Almond Cream Filling: In a mixing bowl, cream together soft butter and caster sugar on medium speed for about 3 minutes until fluffy. Gradually mix in eggs, then almond meal, to form a thick almond paste.
  10. Assemble Tart: Preheat oven to 160°C (325°F). Spread almond cream evenly in the prebaked tart shell. Arrange poached pear halves or slices on top, gently pressing them into the cream. Optionally, sprinkle flaked almonds between pears.
  11. Bake Tart: Bake for 40 to 45 minutes or until the almond filling is puffed and golden brown.
  12. Make Simple Syrup Glaze (optional): In a small saucepan, combine water, caster sugar, and vanilla paste. Bring to a simmer and reduce until slightly thickened.
  13. Glaze Pears: While the tart and pears are still warm, lightly brush the simple syrup glaze over the pear topping to give a glossy finish.

Notes

  • Note 1: Do not overmix the pastry dough; mix just until it comes together to ensure a tender crust.
  • Note 2: Rolling the dough evenly to about 4 mm thickness ensures a uniform bake and crisp base.
  • Note 3: Creating a sharp 90-degree angle in the tart pan helps the tart keep its shape during baking.
  • Note 4: Par-baking the crust before filling prevents a soggy bottom and ensures a crisp tart shell.
  • Note 5: Avoid boiling the pears; simmer gently to keep their shape and prevent them from becoming mushy.
  • Note 6: Cream the butter and sugar thoroughly to get a light texture in the frangipane filling.
  • Note 7: Spreading the almond cream filling evenly is important for a balanced tart.
  • Note 8: The syrup glaze not only enhances appearance but adds a subtle sweetness and helps preserve moisture.

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