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Pear and Almond Frangipane Tart Recipe

French · Dessert · 75 min total

A classic French tart featuring a buttery pastry shell filled with rich almond frangipane and topped with tender, sliced pears. Perfect for autumn or any time you crave a sophisticated dessert.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 1 large egg yolk
• 2 tablespoons ice water
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup almond flour
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 tablespoons all-purpose flour
• 3 ripe but firm pears (such as Bosc or Bartlett)
• 2 tablespoons apricot jam (for glaze)
• 1 tablespoon water (for glaze)
• 1/4 cup sliced almonds (optional, for topping)

Instructions

1. Make the pastry: In a food processor, pulse 1 1/4 cups flour and 1/4 cup sugar. Add cold butter cubes; pulse until mixture resembles coarse meal. Add egg yolk and ice water; pulse until dough just holds together. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough to a 12-inch circle. Transfer to a 9-inch tart pan with removable bottom. Press into pan, trim excess, and prick bottom with a fork. Freeze for 15 minutes.
3. Line tart shell with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights; bake 5 more minutes until lightly golden. Cool on a wire rack.
4. Make the frangipane: In a medium bowl, beat softened butter and 1/2 cup sugar until light and fluffy. Beat in almond flour, then eggs one at a time, then vanilla and almond extracts. Fold in 2 tablespoons flour until combined.
5. Spread frangipane evenly into cooled tart shell. Peel, halve, and core pears. Slice each half crosswise into thin slices. Arrange pear slices on top of frangipane in a fan pattern, pressing gently.
6. Bake tart for 35-40 minutes until frangipane is puffed and golden, and pears are tender. If browning too quickly, tent with foil. Cool completely on a wire rack.
7. Make the glaze: In a small saucepan, warm apricot jam and water over low heat, stirring until smooth. Brush glaze over pears. Sprinkle with sliced almonds if desired. Serve at room temperature.

Tips

• For best flavor, use ripe but firm pears that hold their shape during baking.
• The tart can be stored at room temperature for up to 2 days.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• If you don't have a tart pan, you can use a 9-inch pie plate.

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