Some desserts are beautiful. Others are delicious. And then there’s this Pear Frangipane Tart, which somehow manages to be both while making you look like you’ve been secretly training at a French pastry school.
I’m talking about a crisp, buttery shortcrust pastry filled with soft almond cream, topped with beautifully arranged pears, and finished with a glossy apricot glaze. It’s elegant, not overly complicated, and absolutely delicious.
And before you start worrying about making a fancy French tart, let me tell you something: my pastry dough decided to fall apart when I tried transferring it into the pan. So I simply pressed it into place, and guess what? It baked beautifully. Sometimes the best kitchen technique is refusing to let the dough win.
This pear and almond tart is wonderful for Thanksgiving, Christmas, a dinner party, or a weekend when you feel like baking something a little special. It also makes a lovely afternoon treat with coffee or tea.
What Is a Pear Frangipane Tart?
A pear frangipane tart is a classic French-inspired dessert made with a pastry shell, a rich almond cream filling, and pears arranged on top.
Frangipane sounds like something you need to pronounce with a French accent and a little attitude, but it’s actually very approachable.
For this recipe, we’re making a simple almond cream with butter, sugar, eggs, and almond flour. It goes into the unbaked pastry shell, and as the tart bakes, the filling becomes soft, tender, and beautifully golden around the pears.
The result is a wonderful combination of textures: crisp pastry, moist almond filling, and tender pears that still have a little bite.
And that combination is exactly why I love this dessert. It’s rich without feeling too heavy, sweet without being overwhelming, and fancy without requiring a pastry degree.
Why You’ll Love This Pear Frangipane Tart
- It’s beautiful enough for a special occasion. The fanned pears make the tart look as if it came from a French bakery.
- The texture is incredible. Crisp, buttery shortcrust pastry contrasts with the soft almond filling and tender pears.
- It’s easier than it looks. The pear arrangement is simple once you get the hang of it, and the crust is very forgiving.
- It’s not overly sweet. The natural flavor of the pears balances the rich almond cream.
- It can be made ahead. Perfect when you’re entertaining and would rather spend time with your guests than hide in the kitchen.
- It doesn’t need much decoration. A little apricot glaze and some sliced almonds are all it takes.
What You’ll Need to Make This Pear and Almond Tart
You’ll find the exact ingredient amounts in the printable recipe card below, but here are a few ingredients worth talking about before you begin.
Pears
I recommend Bosc pears for this recipe. They’re firm, hold their shape beautifully during baking, and have a lovely flavor that works wonderfully with almonds.
Look for pears that are ripe but still firm. You don’t want them rock-hard, but you also don’t want them so soft that they collapse while you’re slicing them.
Almond Flour
Almond flour gives the frangipane its delicate almond flavor and soft texture. Use finely ground almond flour rather than coarse almond meal for a smoother filling.
Butter
Butter is important in both the pastry and the almond filling. Cold butter helps make the crust tender and crumbly, while softened butter makes the frangipane creamy.
Almond Extract
A little almond extract enhances the almond flavor in the filling. If you prefer a milder flavor, you can substitute vanilla extract instead.
Apricot Jam
This is our little French bakery finishing touch! Warm apricot jam brushed over the baked pears gives the tart a beautiful glossy finish.
It also makes the tart look as though you spent hours polishing every pear slice individually. Thankfully, you did not.
How to Make Pear Frangipane Tart
There are three main parts to this dessert: the sweet pastry crust, the almond frangipane filling, and the pear topping.
Don’t let that intimidate you. None of the individual steps is particularly difficult, and you can prepare the pastry ahead of time.
1. Make the Sweet Tart Crust
We start with a buttery sweet pastry called pâte sucrée. It’s different from a flaky American pie crust. This one has a more delicate, crisp, shortbread-like texture, which is wonderful with the soft almond filling.
I like making the dough in a food processor. It’s quick, keeps the butter cold, and saves me from getting flour all over the kitchen. Well, at least a little less flour.
Once the dough comes together, chill it before shaping.
You can roll the pastry and transfer it to a 9-inch tart pan with a removable bottom, but here’s a little secret: if the dough cracks or breaks, you can press it directly into the pan.
That’s exactly what I did. Just distribute the dough evenly over the bottom and up the sides, pressing the pieces together so there are no gaps.
There’s no prize for transferring a perfect circle of dough in one piece. The prize is the tart, and we’re getting that either way.
2. Prepare the Almond Frangipane
The almond filling comes together by mixing softened butter and sugar, then adding the egg, flavorings, and almond flour.
It should be thick, creamy, and easy to spread. Once it’s ready, spread it evenly inside the chilled tart shell.
There’s no need to bake the pastry shell separately for this recipe. The crust and frangipane bake together.
3. Slice and Arrange the Pears
Peel the pears, halve them, and remove the cores. Thinly slice each pear half, keeping the slices together so you can gently fan them out.
Arrange the pear fans over the almond cream, with their narrow ends pointing toward the center of the tart.
Don’t worry if the pears aren’t perfectly symmetrical. Mine certainly weren’t measured with a ruler. We’re baking dessert, not building a suspension bridge.
Sprinkle sliced almonds over the exposed frangipane. You don’t need to toast them beforehand because they’ll toast as the tart bakes.
Here’s What the Tart Looks Like Before Baking
This is the assembled pear frangipane tart before it goes into the oven.
Notice how the pear slices overlap in little fans, with the almond cream visible between them. The frangipane will puff slightly as it bakes, filling in some of those spaces.
And yes, it already looks pretty enough to photograph before baking. That’s always a good sign!
4. Bake Until the Frangipane Is Set
Bake the tart at 350°F (175°C) for approximately 50–55 minutes.
Here’s something important I learned while making this tart: don’t judge the frangipane by the color of the crust alone.
My crust and pears looked beautifully baked before the almond filling was completely set. I gave it a little more time, and that made all the difference.
The tart is ready when the pastry is golden, the pears are tender, and the almond filling is set rather than creamy or wet in the center.
If the pastry edges start getting too dark before the filling is ready, loosely cover the tart with aluminum foil and continue baking.
5. Finish with Apricot Glaze
Once the tart comes out of the oven, gently warm some apricot jam with a little water and brush a thin layer over the pears.
This gives the tart that beautiful glossy finish you see in French pastry shops.
Let the tart cool completely before slicing. The frangipane firms up as it cools, and you’ll get much cleaner slices.
Tiffany’s Tips for the Perfect Pear Frangipane Tart
- Choose the right pears. Firm-ripe Bosc pears are my favorite because they hold their shape and keep a pleasant bite after baking.
- Keep the pastry cold. Cold dough is easier to handle and helps the tart shell keep its shape.
- Don’t panic if the dough breaks. Press the pieces directly into the tart pan, joining them together and keeping the thickness as even as possible. It works!
- Don’t overwork the dough. Mix only until it holds together. Overworking can make the pastry tougher.
- Use finely ground almond flour. It produces a smoother, more delicate frangipane filling.
- Keep the pear slices together while cutting. This makes them easier to fan out and arrange beautifully.
- Don’t toast the sliced almonds first. They’ll become lightly golden while the tart bakes.
- Check the center before removing the tart. The frangipane should be set, not creamy like raw batter. In my oven, the tart needed about 50–55 minutes.
- Use a removable-bottom tart pan. It makes unmolding the tart much easier and keeps those pretty fluted edges intact.
- Let it cool before slicing. Use a sharp serrated knife and gentle sawing motions through the crust, then a thin spatula to lift each slice.
When to Serve Pear Frangipane Tart
This is one of those desserts that feels right at home on a holiday table but is also lovely for a simple weekend gathering.
Thanksgiving
If you’re looking for something different from pumpkin pie or apple pie, this pear and almond tart is a wonderful option.
It has all the cozy flavors of fall, but the elegant pear arrangement makes it feel a little more special.
Christmas and Holiday Entertaining
Serve this tart as part of a holiday dessert spread. It looks beautiful on a cake stand, and because you can make it ahead, it’s one less thing to worry about while guests are arriving.
Brunch
A slice of pear frangipane tart with coffee or tea is a lovely ending to a weekend brunch.
Personally, I think a dessert that includes fruit is perfectly acceptable at brunch. I don’t make the rules. Actually, in my kitchen, I do.
Dinner Parties
This is where the tart really shines. Serve it on its own, or add a small scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream.
It’s delicious at room temperature, so there’s no need to rush around reheating dessert while everyone is waiting.
Easy Substitutions and Variations
While I love the classic pear and almond combination, there are a few easy ways to adapt this tart.
- No almond extract? Replace it with an equal amount of vanilla extract. You’ll still get plenty of almond flavor from the almond flour.
- Different pears: Firm Anjou pears can work in place of Bosc. Avoid very soft or overripe pears.
- No apricot jam: Smooth, warmed peach preserves can work as an alternative glaze.
- Prefer a different topping: Thinly sliced apples can also be used, although their baking texture and flavor will be different.
- Want to skip the sliced almonds: You can leave them off. The almond filling provides plenty of flavor on its own.
Can You Make Pear Frangipane Tart Ahead of Time?
Absolutely! In fact, I think this tart is especially convenient for entertaining because it slices beautifully once it has cooled.
You can make the pastry dough up to 2 days in advance and keep it tightly wrapped in the refrigerator.
You can also bake the entire tart the day before serving. Once completely cooled, cover it and refrigerate. Bring it to room temperature before serving for the best flavor and texture.
If you’re making it for a holiday dinner, this is one dessert you can cross off your list early. Which means more time for everything else on the menu. Or, you know, a glass of wine.
How to Store Pear Frangipane Tart
Because the tart contains a moist almond filling and fresh fruit, I recommend storing leftovers in the refrigerator.
Cover the tart or place slices in an airtight container and refrigerate for up to 3–4 days.
For the best texture, let a slice sit at room temperature for about 20–30 minutes before eating.
If you prefer it slightly warm, you can gently reheat a slice in a 300°F oven for a few minutes. Just keep an eye on it so the pastry doesn’t become overly browned.
I wouldn’t use the microwave if you can avoid it. That crisp, buttery crust deserves better!
Frequently Asked Questions
What is frangipane made of?
Frangipane is a sweet almond-based filling. In this tart, it’s made with butter, sugar, almond flour, egg, and flavorings. It bakes into a soft, tender almond layer beneath the pears.
What are the best pears for a frangipane tart?
Bosc pears are an excellent choice because they hold their shape during baking and have a wonderful flavor. Firm Anjou pears are another good option.
Do I need to blind bake the tart crust?
No. For this recipe, the almond filling goes directly into the chilled, unbaked tart shell, and everything bakes together.
Can I make pear frangipane tart without almond extract?
Yes! Substitute the almond extract with an equal amount of vanilla extract. The almond flour will still give the filling its characteristic almond flavor.
How do I know when the frangipane is cooked?
The almond filling should look set and feel gently firm rather than wet or creamy. A toothpick inserted into the filling, away from the pears, should come out clean or with a few moist crumbs. The tart generally takes about 50–55 minutes at 350°F, but ovens vary.
Can I make this tart the day before?
Yes. Bake it, allow it to cool completely, and refrigerate it covered. Bring it to room temperature before serving for the best flavor and texture.
Why did my tart dough crack when I rolled it?
Sweet shortcrust pastry can crack if it’s very cold or a little crumbly. Let it soften for a few minutes before rolling, or simply press the dough directly into the tart pan. Patch any gaps with extra dough and press gently to join the pieces.
Pear Frangipane Tart Recipe
If you love buttery pastry, almond desserts, and fresh pears, I think you’re going to love this tart.
It’s elegant enough for a special occasion, but once you make it, you’ll realize it’s much more approachable than it looks.
And remember, if your pastry falls apart, just press it back together. Nobody will ever know. Unless, of course, you write a food blog and tell everyone about it.
Here’s the printable recipe with the exact measurements and step-by-step instructions.
If you make this Pear Frangipane Tart, I’d love to hear how it turned out! Leave a comment below and let me know if you served it for a holiday, a dinner party, or just because you were craving something delicious.
Pear Frangipane Tart
Ingredients
Sweet Tart Crust (Pâte Sucrée)
- 1¼ cups all-purpose flour
- ½ cup powdered sugar
- ½ cup cold unsalted butter cubed
- 1 large egg yolk
- ¼ teaspoon salt
- 1 –2 teaspoons ice water only if needed
Almond Frangipane Filling
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 cup almond flour
- 1 large egg
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 pinch salt
Pear Topping and Glaze
- 3 medium firm-ripe Bosc pears
- 1 tablespoon lemon juice
- 2 tablespoons sliced almonds
- 2 tablespoons apricot jam
- 1 teaspoon water
Instructions
Make the Sweet Tart Crust (Pâte Sucrée)
- In a food processor, pulse the flour, powdered sugar, and salt until combined.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and pulse just until the dough starts to come together. If it seems too dry, add ice water, 1 teaspoon at a time, just until the dough holds together when pressed.
- Form the dough into a disk, wrap it, and refrigerate for at least 30 minutes.
- Lightly flour your work surface and roll the chilled dough into a circle large enough to fit a 9-inch tart pan with a removable bottom. If the dough is too firm to roll, let it sit at room temperature for 5–10 minutes.
- Carefully transfer the dough to the pan, gently pressing it into the bottom and fluted sides. Trim the excess dough. If the dough cracks or breaks, simply press the pieces directly into the pan, joining them together and keeping the thickness as even as possible.
- Refrigerate the prepared tart shell while making the filling.
Prepare the Almond Frangipane
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, beat the softened butter and granulated sugar until light and creamy.
- Add the egg, vanilla extract, and almond extract. Mix until combined, scraping down the sides of the bowl as needed.
- Add the almond flour, all-purpose flour, and pinch of salt. Mix just until smooth and combined. The filling should be thick and spreadable.
- Spread the frangipane evenly over the bottom of the chilled, unbaked tart shell.
Prepare the Pears and Assemble
- Peel the pears, cut them in half lengthwise, and remove the cores.
- Brush or toss the pears lightly with lemon juice to prevent browning.
- Place each pear half cut-side down and slice thinly, keeping the slices together. Gently press to fan the slices out.
- Using a spatula or knife to support each fan, transfer the pears onto the frangipane, arranging them with the narrow ends pointing toward the center of the tart. You may not need every pear slice, depending on their size.
- Sprinkle the sliced almonds over the exposed frangipane between the pears.
Bake and Glaze
- Place the tart pan on a baking sheet and bake at 350°F (175°C) for 50–55 minutes, or until the pastry is golden brown, the pears are tender, and the frangipane is fully set in the center. If the edges brown too quickly, loosely cover them with aluminum foil.
- Remove the tart from the oven and place it on a wire rack.
- In a small saucepan or microwave-safe bowl, warm the apricot jam with 1 teaspoon of water until smooth and brushable.
- Gently brush the warm glaze over the pears to give them a beautiful glossy finish.
- Allow the tart to cool completely before removing it from the pan. Slice with a sharp serrated knife and serve at room temperature.
Notes
Nutrition
You may also like:
Elegant Mini Berry Tarts
Classic Opera Cake (French Coffee Chocolate Cake)
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