This pear frangipane tart is a real delight.
With a buttery pastry cased filled with smooth almondy frangipane and topped with perfectly poached pears and crunchy almonds, this is truly a delicious dessert.
Perfect hot or cold, on its own or with custard or cream, this is one dessert to try.
Bon appétit!
Jump to:
❤️ Why you will love this dish
- Easily serves 10 portions
- Make in advance
- Delicious hot or cold
I love anything with an almond flavour and this pear frangipane tart is so delicious and satisfying too.
There is nothing difficult about this tart, but there are distinct steps such as making pastry and poaching pears, which are not everyone's favourite thing to do, so I've also added some short cuts to make life easier if your are running short on time but still want something homemade for guests.
I hope you enjoy it! Please tell me what you think in the comments.
💙 Save this recipe for later
Did you know? When you see the 💙 on the right hand side you can bookmark this page, to save it for later or share it too.
🥘 Ingredients
Are you worried about allergens? Try asking AI to alter the recipe for you.
Please note that any information that AI provides is used at your own risk.
A few notes on some of the ingredients.
- Caster sugar - also known as superfine sugar
- Pears - I used Eden Gold. They are naturally sweet, so I didn't use any sugar to poach them and they also keep their shape well.
The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.
🍽 Equipment
- food processor or mixing bowl and fork
- 25cm (10 inch) loose-bottomed tart tin
- baking parchment or foil
- baking beans
- mixing bowl
- rolling Pin
- sharp knife
- kitchen paper
- medium saucepan
🔪 Instructions
Put the flour and cubed butter in a food processor and pulse until combined.
Alternatively, place in a large bowl and use a fork, pastry cutter or cold hands to rub the butter into the flour.
💭 Top Tip
- Retain the egg whites from separating the yolks until the pastry case has been baked. They can be frozen for up to 12 months.
Mix the egg yolk with the cold water and add enough to bring the dough together with the motor running.
If making without a food processor gradually mix in the egg and water with a dinner knife until well combined and bring the mixture together to a dough.
Knead very lightly and flatten into a disc.
Cover in plastic wrap and chill for 30 minutes.
While the pastry is chilling and then baking peel the pears.
Bring a saucepan of water to the boil, (enough to cover the whole pears, and gently lower in the fruit).
Turn the heat down to a simmer and poach the pears for about 12 minutes or until just tender.
I used a skewer to check that one was tender through the base.
Remove from the pan with a slotted spoon and leave to cool.
⏲️ Baking Time
Preheat the oven to 190 C / 375 F / 170 FAN / Gas 5.
Roll out the pastry to line a 25cm loose-bottomed tart tin and prick with a fork
Line the pastry with baking parchment and fill with baking beans.
Bake for 15 minutes then check that the pastry has set.
If you notice any cracks use a pastry brush to use some egg white as glue.
Remove the beans and paper and cook for a further 5 minutes.
Allow the base to cool while you make the filling.
Cream together the butter and sugar until light and fluffy.
Beat in the eggs and extra yolks.
Fold in the flour and ground almonds.
Spread the mixture into the pastry case.
Trim any core or stalk then slice each pear into half and remove the core.
Slice each half into slices across the middle.
Carefully place the pear slices onto the tart starting with the smaller pieces in the middle of the tart and the wider slices at the outside edge.
Depending on the size of the pears you may need to adjust the presentation.
I arranged 4 peach halves and quartered the remaining 2, but with smaller pears they should fit easily.
Sprinkle the almonds over the top of the frangipane.
Return to the oven for about 45-55 minutes until set and golden.
Cool in the tin before serving.
If you prefer a little extra shine you could brush the pears with honey.
Cut a big slice and enjoy your pear and frangipane tart!
🥗 Serve with
- vanilla ice cream
- single, double or whipped cream
- crème fraiche
- custard
🥙 Substitutions
- pastry - buy a shortcrust pastry case or use ready made pastry.
- pears - use tinned pears but drain very well.
📖 Variations
- chocolate - add some plain chocolate chips or pieces between the pears.
- chocolate pastry - replace 2 tsblespoons of pastry flour with good quality cocoa powder. You will need to roll out the pastry between two sheets of plastic wrap to avoid discolouring the pastry with flour.
🍣 Storage
- Refrigerator - store covered in the fridge for up to 5 days.
- Freezer - any leftovers can be stored in portions in containers for up to 3 months.
- To reheat - in the oven if required.
🍱 Prepare in Advance
- Make this the day before serving if needed.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais
More recipes like this to try
- Salted Caramel Chocolate Tart
- Raspberry Frangipane Tart
- Chocolate Raspberry Tart
- Lemon Crème Brûlée Tart
- No Bake Lemon Cheesecake
- Balsamic Strawberry Fruit Galette
- Compressed Apple Terrine
- Eve's Pudding
- Chocolate Hazelnut Tart
- Buxton Pudding
- Apple and Fig Crumble
- Butterscotch Tart
📋 Recipe
Pear Frangipane Tart
Equipment
- food processor or mixing bowl and fork
- 25cm (10 inch) loose-bottomed tart tin
- baking parchment - or foil
- baking beans or dried pulses
- medium mixing bowl
- Rolling Pin
- sharp knife
- kitchen paper
- medium saucepan
Ingredients
For the pastry
- 225 g flour plain/all purpose
- 110 g butter
- 1 egg yolk
- 2 tablespoon cold water
For the frangipane filling
- 200 g ground almonds
- 200 g butter
- 200 g caster sugar
- 2 eggs
- 2 egg yolks
- 4 tablespoon flour plain/all purpose
For the topping
- 30 g flaked almonds
- 3 pears firm
Instructions
Make the pastry
- Put the flour and cubed butter in a food processor and pulse until combined.
- Mix the egg yolk with the cold water and add enough to bring the dough together with the motor running.
- Alternatively, place in a large bowl and use a fork, pastry cutter or cold hands to rub the butter into the flour.
- Gradually mix in the egg and water with a dinner knife until well combined and bring the mixture together to a dough.
- Knead very lightly and flatten into a disc.
- Cover in plastic wrap and chill for 30 minutes.
Prepare the pears
- While the pastry is chilling and then baking peel the pears.
- Bring a saucepan of water to the boil, (enough to cover the whole pears, and gently lower in the fruit).
- Turn the heat down to a simmer and poach the pears for about 12 minutes or until just tender.
- Remove from the pan with a slotted spoon and leave to cool on kitchen paper.
Bake the pastry
- Preheat the oven to 190 C / 375 F / 170 FAN / Gas 5.
- Roll out the pastry to line a 25cm loose-bottomed tart tin and prick with a fork
- Line the pastry with baking parchment and fill with baking beans.
- Bake for 15 minutes then check that the pastry has set, then remove the beans and paper and cook for a further 5 minutes.
- Remove the beans and paper carefully.
Make the filling
- Allow the base to cool while you make the filling.
- Cream together the butter and sugar until light and fluffy. Beat in the eggs and extra yolks. Fold in the flour and ground almonds.
- Spread the mixture into the pastry case.
Add the topping
- Trim any core or stalk then slice each pear into half and remove any core.
- Cut each half into slices and carefully arrange onto the tart starting with the smaller pieces in the middle of the tart and the wider slices at the outside edge. Depending on the size of the pears you may need to adjust the presentation.
- Sprinkle the almonds over the top of the frangipane.
- Bake at 180C/160FAN/350F/Gas 4 for 45-55 minutes until set and golden.
- Cool in the tin.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
French Desserts
- Salted Caramel Chocolate Tart50 Minutes
- Chocolate Raspberry Tart3 Hours 30 Minutes
- Chocolate Caramel Ice Cream Parfait5 Hours 57 Minutes
- Strawberry Crème brûlée1 Hour 15 Minutes
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.
However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.
Amanda
This tart keeps so well too.