Pear Frangipane Tart

Pear Frangipane Tart is a delightful dessert that will impress everyone at your table. With its buttery tart crust, sweet almond filling, and lovely poached pears, it's a treat that feels special yet is surprisingly easy to make. This tart is perfect for gatherings, celebrations, or just a cozy weekend at home.

Why Make This Recipe

This recipe is a wonderful blend of flavors and textures. The rich almond filling paired with juicy poached pears creates a comforting dessert that is sure to please. Plus, making this tart is a great way to showcase fresh pears and enjoy a homemade treat that everyone will rave about!

How to Make Pear Frangipane Tart

Making a Pear Frangipane Tart involves a few simple steps, but the outcome is truly gorgeous. Here’s how to put it all together:

Ingredients:

• 2 cups (240 g) unbleached all-purpose flour (fluffed, spooned, and leveled)
• ⅓ cup (70 g) granulated sugar
• ¼ teaspoon kosher salt
• 1 teaspoon lemon zest
• 11 tablespoons (155 g; 1 stick plus 3 tablespoons) cold unsalted butter (cubed)
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 6 cups (1.4 L) cold water
• 2 cups (400 g) granulated sugar
• 2 cinnamon sticks
• 1 star anise pod
• 1 tablespoon vanilla bean paste or 1 tablespoon vanilla extract (or 1 vanilla bean, scraped)
• 2 strips lemon peel without the pith, plus half a lemon
• 3 Harry & David Royal Riviera Pears (firm yet slightly ripe)
• 8 tablespoons (4 oz; 115 grams) unsalted butter (softened)
• ½ cup + 1 tablespoon (115 g) granulated sugar
• 1 cup (115 g) almond flour
• 3 large whole eggs (room temperature)
• 1 tablespoon (15 g) unbleached all-purpose flour
• 1 teaspoon pure vanilla extract
• ½ teaspoon lemon zest
• 1 tablespoon dark rum (optional)
• Powdered sugar (for dusting, optional)
• Lightly sweetened whipped cream (optional)

Directions:

1. Prepare the Tart Dough: Lightly grease a 10-inch tart pan and set aside. In a food processor, mix flour, sugar, salt, and lemon zest. Add cold butter and pulse until mixed well. You shouldn’t see any pieces of butter. Add egg yolk and vanilla, and pulse until the dough starts to clump together.

2. Knead the Dough: Transfer the dough to a clean counter and knead until smooth. Press the dough into the tart pan, about ¼-inch thick. Chill in the fridge for at least one hour or freeze for 30 minutes.

3. Poach the Pears: While the dough chills, combine cold water and sugar in a pot over medium heat. Add the cinnamon, star anise, vanilla, and lemon peel. Simmer until sugar dissolves.

4. Prepare the Pears: Peel and core the pears. Gently lower them into the simmering liquid and poach for 12 to 15 minutes until tender.

5. Blind Bake the Tart Shell: Preheat the oven to 375°F (190°C). Cover the dough with greased aluminum foil, fill with weights, and bake for 20 minutes. Remove foil and weights, then bake for another 10 to 15 minutes until golden.

6. Make the Frangipane Filling: In a mixer, cream softened butter and sugar. Gradually add almond flour and eggs, mixing well. Add flour, vanilla, lemon zest, and rum. Mix until combined.

7. Assemble the Tart: Spread the frangipane filling in the baked tart shell. Drain and slice the poached pears, then arrange them on top of the filling.

8. Bake the Tart: Bake the tart for 40 to 55 minutes at 375°F (190°C) until the filling is golden brown. Let it cool before removing from the tart pan.

9. Serve the Tart: Dust with powdered sugar and serve with whipped cream if desired.