Pear Frangipane Tart

This beautiful Pear Frangipane Tart features a crisp, buttery shortcrust pastry filled with soft almond frangipane and topped with tender Bosc pears, toasted almonds, and a glossy apricot glaze. Elegant enough for a French bakery, but surprisingly easy to make at home! Perfect for holidays, dinner parties, or whenever you're feeling a little fancy.

Course Dessert

Cuisine French

Keyword almond frangipane, Bosc pear tart, Christmas dessert, fall desserts, French pastry, French pear tart, holiday desserts, homemade pear tart, pear almond tart, pear and almond tart, pear frangipane tart, Thanksgiving dessert

Prep Time 30

Cook Time 55

Chilling Time 30

Total Time 1 55

Servings slices

Calories 509kcal

Author Tiffany bendayan

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

US Customary - Metric

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

Almond Extract Substitute: If you don't like almond extract, replace it with an equal amount of vanilla extract. The almond flour will still give the frangipane a delicious almond flavor.

Pastry Tip: If the shortcrust dough cracks or falls apart when transferring it to the tart pan, don't worry! Simply press the dough into the bottom and sides of the pan, joining the pieces and keeping the thickness even. The crust will still bake up beautifully crisp and buttery.

Best Pears: Use firm-ripe Bosc pears. They hold their shape during baking and retain a lovely, tender bite.

Baking Tip: The frangipane should be fully set in the center, not wet or creamy. Our tested tart needed approximately 50–55 minutes at 350°F.

Storage: Refrigerate the cooled tart in an airtight container for up to 3–4 days. Bring to room temperature before serving for the best flavor and texture.

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