Pear Tart (Frangipani Filling)
This pear frangipane tart is a classic French dessert made with buttery pastry, almond frangipane cream, and sweet pears baked until golden.
Frangipani, or frangipane, is a luscious almond cream filling traditionally used in French and Italian pastries. Combining fresh pears with frangipani in a tart highlights the best qualities of both ingredients. It creates a dessert that is as pleasing to the eye as it is to the palate. Whether served warm with a scoop of ice cream or chilled with a dusting of powdered sugar, a Frangipani Pear Tart is sure to impress and delight.
Why is this the best pear tart
- Rich almond flavor – The frangipane filling adds a delicious nutty flavor that pairs beautifully with sweet pears.
- Flaky, buttery crust – A crisp pastry crust provides the perfect base for the soft filling and fruit.
- Elegant yet easy – The arranged pear slices create a beautiful presentation that’s perfect for holidays, dinner parties, or special occasions.
- Wonderful texture – Every bite combines tender pears, creamy almond filling, and crunchy toasted almonds for a delightful contrast.
Ingredients and substitutes
- Ripe pears add natural sweetness and a juicy texture. You can also substitute with apples, peaches, or plums for different flavors and textures.
- All-purpose flour forms the structure of the crust and the filling. You can also use pastry flour for a more tender crust or whole wheat flour for a heartier flavor.
- Almond flour provides the signature nutty flavor and texture. You can also use ground hazelnuts or cashew flour for a different nutty flavor.
- Unsalted butter provides richness and creates a flaky texture to the crust. Margarine or vegetable shortening would also work, though the flavor and texture may vary.
- Granulated sugar: Adds slight sweetness to the crust. You can also use brown sugar for a deeper flavor or powdered sugar for a finer texture.
- Eggs add richness and help bind the dough. However, you can also use two tablespoons of heavy cream instead.
- Extract: Vanilla adds a sweet, aromatic flavor, and almond extract adds a nutty flavor.
- Almond flakes add a crunchy texture and enhance the nutty flavor. You can also use chopped nuts like hazelnuts, walnuts, or pecans as substitutes.
- Apricot jam adds shine and extra sweetness. However, you can use any light-colored jam, like peach or apple jelly.
Step-by-step: Frangipani Pear Tart Recipe
Prepare the Pie Crust:
- In a large bowl, combine flour, sugar, and salt. Add cold butter cubes and rub them into the flour mixture using your fingertips until the mixture resembles coarse crumbs.
- Next, add the egg yolk and mix to combine. Then, add cold water, one tablespoon at a time, until the dough comes together. Do not overwork the dough.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Pro tip: Alternatively, a food processor can make your pie crust dough.
Partially bake the crust:
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan.
- Press the dough into the pan and trim any excess. Dock the pastry with the tines of a fork.
- Line the crust with parchment paper and fill it with pie weights.
- Partially bake for 15 minutes.
Make the Frangipani Filling:
- In a bowl, beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition, and then add the lemon juice.
- Then, mix in the almond flour, all-purpose flour, vanilla extract, and almond extract until the mixture is smooth.
Assemble the tart:
Oven: Preheat your oven to 350°F / 175°C / Gas mark 4.
- Spread the frangipani filling evenly over the pie crust. Slice each pear half thinly, keeping the slices together to maintain the pear’s shape.
- Take a sliced pear half and gently press on the slices to fan them out slightly. Starting from the edge of the tart, place the fanned pear half on top of the frangipani filling, with the narrow end towards the center.
- Then, place the next fanned pear half, slightly overlapping the previous one, continuing around the edge of the tart in a circular pattern. Sprinkle almond flakes evenly over the top.
Bake the Tart:
Bake in the preheated oven for 35-45 minutes, or until the frangipani filling is set and the tart is golden brown. Remove the tart from the oven and let it cool for about 10 minutes.
Finish the Tart:
While the tart is still warm, brush the top with warmed apricot jam to give it a shiny glaze. Allow the tart to cool completely before serving.
Serve:
Slice and enjoy your Frangipani Pear Tart with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Tips for Success
- Use ripe but firm pears so they hold their shape during baking.
- Blind bake the crust to help prevent a soggy bottom.
- Slice the pears evenly and thinly for the best texture and presentation.
- Use room-temperature butter and eggs for a smooth frangipane filling.
- Bake until the filling is set and lightly golden, but avoid overbaking.
Frangipani Pear Tart
The Frangipani Pear Tart combines a buttery, flaky crust with a rich, almond cream filling and juicy, fresh pears for a harmonious blend of textures and flavors. The tart's elegant presentation and delectable taste make it a standout dessert for any occasion. Finished with a glossy apricot jam glaze, this tart is visually stunning and irresistibly delicious.
Video
Ingredients
- 160 g (1¼ cups) All-purpose flour
- 113 g (½ cup) Unsalted butter cold and cut into small cubes
- 50 g (¼ cup) Granulated sugar
- ¼ tsp Salt
- 1 large Egg yolk
- 2-3 tbsp Cold water
- 113 g (½ cup) Unsalted butter softened
- 100 g (½ cup) Granulated sugar
- 112 g (1 cup) Almond flour
- 2 large Eggs
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
- ¼ tsp Almond extract
- 2 tbsp (15 g) All-purpose flour
- 3-4 ripe pears peeled, cored, halved and thinly sliced
- ¼ cup (25 g) Almond flakes
- 2 tbsp Apricot jam warmed and strained
Method
- Prepare the Pie Crust: In a large bowl, combine flour, sugar, and salt. Add cold butter cubes and rub into the flour mixture using your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and mix to combine. Add cold water, one tablespoon at a time, until the dough comes together. Do not overwork the dough. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.160 g All-purpose flour, 113 g Unsalted butter, 50 g Granulated sugar, ¼ tsp Salt, 1 large Egg yolk, 2-3 tbsp Cold water
- Partially bake the crust: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Dock the pastry with the tings of a fork. Line the crust with parchment paper and fill it with pie weights. Partially bake for 15 minutes.
- Make the Frangipani Filling: In a bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, and then add the lemon juice. Mix in the almond flour, all-purpose flour, vanilla extract, and almond extract until the mixture is smooth.113 g Unsalted butter, 100 g Granulated sugar, 112 g Almond flour, 2 large Eggs, 1 tsp Vanilla extract, ¼ tsp Almond extract, 2 tbsp All-purpose flour
- Oven: Preheat your oven to 350°F (/175°C/ Gas mark 4.
- Assemble the tart: Spread the frangipani filling evenly over the pie crust. Slice each pear half thinly, keeping the slices together to maintain the shape of the half. Take a sliced pear half and gently press on the slices to fan them out slightly. Starting from the edge of the tart, place the fanned pear half on top of the frangipani filling, with the narrow end towards the center. Place the next fanned pear half, slightly overlapping the previous one, continuing around the edge of the tart in a circular pattern. Sprinkle almond flakes evenly over the top.3-4 ripe pears, ¼ cup Almond flakes
- Bake the Tart: Bake in the preheated oven for 35-45 minutes, or until the frangipani filling is set and the tart is golden brown. Remove the tart from the oven and let it cool for about 10 minutes.
- Finish the Tart: While the tart is still warm, brush the top with warmed apricot jam to give it a shiny glaze. Allow the tart to cool completely before serving.2 tbsp Apricot jam
- Serve: Slice and enjoy your Frangipani Pear Tart with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Notes
- Keep the butter and water very cold when making the pastry for a flaky crust.
- Handle the dough as little as possible to keep it tender.
- Chill the dough before rolling to prevent shrinking during baking.
- Roll the pastry evenly for consistent baking.
- Brush the apricot glaze over the tart while it’s still warm for a beautiful shine.
- Let the tart cool completely before slicing so the filling can set properly.
- Serve with whipped cream, vanilla ice cream, or caramel sauce if desired.
Nutrition
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Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!more tarts you my like
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Frequently asked questions
Frangipane is a sweet almond cream made with butter, sugar, eggs, and ground almonds that is commonly used in French pastries and tarts.
Use ripe but firm pears such as Bartlett, Bosc, or Anjou. These varieties hold their shape well during baking and provide a sweet, juicy flavor that complements the frangipani filling.
Yes, you can use a store-bought pie crust for convenience. Ensure it’s large enough to fit your tart pan and follow the package instructions for blind baking if required.
To prevent a soggy tart, blind-bake the crust before adding the frangipani filling. This involves baking the crust with pie weights or dried beans until it’s partially cooked. Also, ensure your pears are not overly juicy by patting them dry with a paper towel before arranging them on the filling.
Yes, you can make this tart gluten-free by using a gluten-free pie crust recipe or a store-bought gluten-free crust. Also, ensure the almond flour and any other ingredients used are certified gluten-free.
The tart is done when the frangipani filling is set, golden brown, and the pears are tender. A toothpick inserted into the filling should come out clean. The crust should also be golden and crisp.
Yes, the tart can be baked a day in advance and stored at room temperature.
more fruit tart recipes
- Key Lime Tart Recipe
- Fresh Nectarine Cream Cheese Tart
- Blueberry Tart with Pastry Cream
- Berry Cheesecake Tarts
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I had some extra pears and I always said I wanted to make a pear pie. I came across your stunning recipe and I made it last weekend. I’ll have to confess it disappeared in a blink. I surely need to make it again, it is superb!!
I made this for my family for the weekend and they loved it! Such a great use for pears and it was so beautiful. Will be making this again for sure!
Love the flavors of this pear tart. Just like one we get from the bakery.
I love how this pear tart turned out. It looked absolutely beautiful and the flavor was fantastic.
Beautiful dessert, and it was a tremendous hit at our dinner gathering. We had guests who always dined at the nicest restaurants.
This pear tart is so gorgeous and tastes like it’s from the bakery! Thank you for the helpful directions, it was so easy to make.
SO delicious. I could almost eat the crust all by itself, but the filling makes it a fantastic treat!
Such an elegant dessert, and it was a huge hit at our dinner party. We had guests who always dine at the very best restaurants. They couldn’t stop praising the Frangipani Pear Tart.
I love this tart recipe so much! It is beautiful and fairly easy to make. Thank you so much for sharing!
I am blown away by how easy this was to make. It turned out so well I look like I am a pastry chef! Winning recipe.