There’s a certain charm that fills the kitchen when the aroma of poached pears and almond cream draws everyone in. I was searching for the perfect dessert to impress at our last family gathering when I stumbled upon the classic Pear Frangipane Tart. It combines the luscious sweetness of tender poached pears with a rich, nutty almond filling, all perched atop a buttery, crisp tart shell. This French delight is not just a feast for the eyes; it’s a delightful balance of flavors and textures that can elevate any occasion, whether it’s a holiday celebration or an intimate dinner.
What’s even more exciting is that this recipe is surprisingly adaptable. With easy ingredient substitutions, you can cater to gluten-free or dairy-free diets without compromising on taste. Join me as I share how to create this exquisite dessert that will leave your guests marveling at your culinary skills—little will they know just how effortless it is to whip up!
Why You’ll Love This Pear Frangipane Tart
Elegance at Home: This Pear Frangipane Tart is the ultimate showstopper for any gathering, bringing a touch of gourmet flair without the fuss.
Decadent Flavor: The combination of poached pears and almond cream creates a luscious filling that is simply irresistible.
Versatile Recipe: Adapt ingredients to fit gluten-free or dairy-free needs, making this tart accessible to everyone at the table.
Effortless Impressiveness: With a few simple steps, you’ll master this classic French dessert that looks and tastes like it took hours to create.
Perfect for Any Occasion: Whether it’s a holiday dinner or a casual family get-together, this tart is sure to delight and impress every guest who samples it.
Pear Frangipane Tart Ingredients
For the Tart Shell
- Unbleached All-Purpose Flour – Provides structure to the tart shell; substitute with gluten-free flour for a gluten-free option.
- Granulated Sugar – Adds sweetness to the tart dough; brown sugar can be used for a deeper flavor.
- Kosher Salt – Enhances overall flavor; sea salt may be used as a substitute.
- Lemon Zest – Freshens the flavor profile; can substitute with orange zest.
- Unsalted Butter – Creates a rich, tender crust; use vegan butter for a dairy-free version.
- Egg Yolk – Acts as a binder in the dough; omit for vegan adaptations or use flaxseed meal mixed with water as a substitute.
- Vanilla Extract – Adds flavor depth; use vanilla bean paste for a stronger aroma.
For the Poached Pears
- Water – Essential for poaching pears; no substitutions required.
- Cinnamon Sticks – Infuses warmth into the poaching syrup; substitute with ground cinnamon, though flavor intensity may vary.
- Star Anise Pod – Adds complex flavor notes during poaching; omit if not available.
- Vanilla Bean Paste – Provides flavor to the poaching syrup; 1 tablespoon of vanilla extract is an appropriate substitute.
- Firm, Yet Slightly Ripe Pears – The star ingredient for the tart’s signature flavor; Bosc or Anjou pears work well.
For the Frangipane Filling
- Almond Flour – Key ingredient for texture and flavor; can substitute with finely ground almonds.
- Whole Eggs – Provide structure and moisture; use an egg replacement as necessary.
- All-Purpose Flour (for frangipane) – Thickens the filling; substitute with additional almond flour for gluten-free variations.
- Dark Rum (optional) – Enhances flavor; omit if undesired or replace with almond extract for a different flavor profile.
For Serving
- Powdered Sugar – For dusting before serving; optional.
- Lightly Sweetened Whipped Cream (optional) – Enhances presentation and flavor; may substitute with whipped coconut cream for a dairy-free option.
How to Make Pear Frangipane Tart
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Prepare the Tart Dough: In a food processor, combine unbleached all-purpose flour, granulated sugar, kosher salt, and lemon zest. Add cold, unsalted butter and pulse until crumbly. Mix in egg yolk and vanilla extract until the mixture clumps together. Chill in the refrigerator for at least 1 hour to firm up.
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Poach the Pears: In a medium pot, combine water and granulated sugar over medium heat. Stir until the sugar dissolves, then add cinnamon sticks, star anise pod, and vanilla bean paste. Core and peel the firm, slightly ripe pears, then poach them in the syrup for 12-15 minutes until tender. Let them cool in the syrup to absorb the flavors.
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Blind Bake the Tart Shell: Preheat your oven to 375°F (190°C). Roll out the chilled tart dough and fit it into a tart pan. Line with foil and fill with pie weights, then bake for 20 minutes. Remove the weights and foil, then bake for an additional 10-15 minutes until the crust is golden and fully cooked. Allow to cool.
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Make the Frangipane Filling: In a mixing bowl, beat the unsalted butter and granulated sugar together until creamy. Add almond flour, whole eggs, and all-purpose flour, mixing well until fully combined into a smooth filling.
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Assemble the Tart: Spread the prepared frangipane filling evenly in the cooled tart shell. Thinly slice the poached pears and arrange them artfully on top of the frangipane in a fanned pattern, showcasing their beautiful shape.
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Final Bake: Bake the assembled tart at 375°F (190°C) for 40-55 minutes until the frangipane is set and golden. Allow the tart to cool before dusting with powdered sugar and serving.
Optional: Serve with a dollop of lightly sweetened whipped cream for added indulgence.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Pear Frangipane Tarts are a fantastic choice for meal prep, saving you valuable time during busy days! You can prepare the tart dough, frangipane filling, and poached pears up to 24 hours in advance. To maintain highest quality, store the tart shell tightly wrapped in plastic wrap at room temperature, while refrigerating the frangipane and poached pears separately in airtight containers. When you’re ready to serve, just assemble the tart by spreading the frangipane in the pre-baked shell and topping it with the sliced poached pears. Bake as directed, and enjoy a stunning dessert that’s just as delicious, minus the last-minute stress!
Pear Frangipane Tart Variations
Feel free to play around with this classic recipe and make it your own, channeling your inner creativity in the kitchen!
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Gluten-Free: Substitute all-purpose flour in the tart shell and frangipane with a gluten-free blend for a delightful, inclusive dessert. It’s just as tasty!
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Nut-Free: Replace almond flour with sunflower seed flour in the frangipane for a nut-free version that still packs delicious flavor. The result is a unique twist that everyone can enjoy.
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Fruit Swap: While pears are the star, why not try apples or peaches? Each fruit will bring its own sweetness and texture, giving you a chance to experiment with seasonal produce.
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Spice It Up: Add a pinch of ground cardamom or nutmeg to the frangipane for an aromatic warmth that pairs beautifully with the sweet fruit. It’s an instant game changer!
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Vegan Delight: Swap eggs for flaxseed meal mixed with water and use vegan butter in place of regular. This keeps the integrity of the dish intact and caters to your plant-based diners.
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Add Citrus Zest: Incorporate orange or lemon zest into the frangipane for a bright zestiness that invigorates every bite. It adds a refreshing layer of flavor that dances on the palate.
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Decadent Drizzle: For an elegant finishing touch, consider drizzling melted bittersweet chocolate over the top before serving. It adds a luxurious touch that your guests won’t forget!
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Herb Infusion: Try adding a few sprigs of fresh thyme while poaching the pears. This unexpected twist enhances the flavor profile and adds a hint of sophistication to each slice.
How to Store and Freeze Pear Frangipane Tart
Room Temperature: Keep the tart at room temperature for up to 1-2 days, covered loosely with a clean kitchen towel to prevent it from drying out.
Fridge: For longer storage, place the tart in the fridge for up to 3 days. Cover it with plastic wrap to maintain moisture and protect it from absorbing other odors.
Freezer: The Pear Frangipane Tart can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then place it in an airtight container to prevent freezer burn.
Reheating: To enjoy the tart warm, thaw it in the fridge overnight, then reheat in a 350°F (175°C) oven for 10-15 minutes, just until warmed through.
Expert Tips for the Best Pear Frangipane Tart
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Choose Ripe Pears: Use firm yet slightly ripe pears to ensure they hold their shape during poaching while adding a tender sweetness.
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Monitor Temperature: Keep an eye on your oven, as baking times can vary. An oven thermometer can help ensure precise temperatures for the perfect Pear Frangipane Tart.
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Don’t Overbake: Check the tart crust frequently during the blind baking process. Overbaking can lead to a dry crust that detracts from the overall tart experience.
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Submerge Pears Fully: When poaching, make sure the pears are completely submerged in the syrup to ensure even cooking and infusion of flavors.
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Taste as You Go: For the frangipane filling, adjust the sweetness to your preference. A little taste test can make all the difference in creating a perfect Pear Frangipane Tart!
What to Serve with Pear Frangipane Tart?
Elevate your dessert experience with complementary flavors and textures that harmonize beautifully with this classic French delight.
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Lightly Sweetened Whipped Cream: A dollop of freshly whipped cream adds a creamy contrast, bringing an extra layer of indulgence to each slice.
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Fresh Berries: Tart raspberries or sweet strawberries provide a refreshing burst of flavor and a splash of color that brightens the plate.
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Crème Anglaise: This velvety vanilla custard sauce perfectly complements the nutty frangipane, enhancing the overall sensuality of the dessert.
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Vanilla Ice Cream: A scoop of silky vanilla ice cream melts into the warm tart, creating a delightful fusion of flavors and temperatures.
Pair this delightful tart with a selection of beverages for a complete dessert experience. Consider serving with a dusty glass of dessert wine or a comforting cup of tea.
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Herbal Tea: A soothing chamomile or mint tea brings a gentle, aromatic complement to the richness of the tart without overpowering it.
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Sparkling Wine: A flute of bubbly Prosecco or Champagne adds a celebratory touch, enhancing the tart’s sophisticated flair.
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Dark Chocolate Shavings: A sprinkle of dark chocolate adds a decadent finish, harmonizing with the almond and pear flavors while providing a luxurious touch.
With these charming accompaniments, your Pear Frangipane Tart will shine as the centerpiece of an unforgettable dessert spread!
Pear Frangipane Tart Recipe FAQs
How do I choose the best pears for the tart?
Absolutely! Opt for firm yet slightly ripe pears like Bosc or Anjou. They will hold their shape during cooking while providing the perfect sweetness. Avoid overripe pears, which may become mushy when poached.
What’s the best way to store leftover Pear Frangipane Tart?
You can keep the tart at room temperature for 1-2 days, covered loosely with a clean kitchen towel to retain moisture. For longer storage, transfer it to the fridge for up to 3 days, making sure it’s wrapped in plastic wrap to prevent it from drying out or picking up odors.
Can I freeze my Pear Frangipane Tart?
Yes, you can! Wrap the tart tightly in plastic wrap and then place it in an airtight container to prevent freezer burn. It can be frozen for up to 2 months. To enjoy it again, thaw it overnight in the fridge, then reheat in a 350°F (175°C) oven for about 10-15 minutes until warmed through.
What should I do if my tart crust is too soft or breaks while baking?
Very often, this can happen if the dough is too warm when placed in the oven or if it was undercooked during the blind bake. To troubleshoot, try chilling the dough for longer before rolling it out, and ensure you adequately blind bake it until it is golden and firm. Using pie weights can help maintain its shape.
Is this Pear Frangipane Tart suitable for those with nut allergies?
This tart is primarily almond-based, so it is not suitable for those with nut allergies. However, for an allergen-friendly alternative, you can explore recipes that substitute the almond flour with oat flour or an allergy-friendly flour blend, keeping in mind it may change the texture and flavor.
Can I make this recipe vegan?
Absolutely! To make a vegan Pear Frangipane Tart, substitute the egg yolk in the crust with flaxseed meal mixed with water and replace the whole eggs in the frangipane with a commercial egg replacer. Use vegan butter and ensure all other ingredients are plant-based.
Irresistible Pear Frangipane Tart for a Elegant Dessert Night
Ingredients
Equipment
Method
- Prepare the Tart Dough: In a food processor, combine unbleached all-purpose flour, granulated sugar, kosher salt, and lemon zest. Add cold, unsalted butter and pulse until crumbly. Mix in egg yolk and vanilla extract until the mixture clumps together. Chill in the refrigerator for at least 1 hour to firm up.
- Poach the Pears: In a medium pot, combine water and granulated sugar over medium heat. Stir until the sugar dissolves, then add cinnamon sticks, star anise pod, and vanilla bean paste. Core and peel the firm, slightly ripe pears, then poach them in the syrup for 12-15 minutes until tender. Let them cool in the syrup to absorb the flavors.
- Blind Bake the Tart Shell: Preheat your oven to 375°F (190°C). Roll out the chilled tart dough and fit it into a tart pan. Line with foil and fill with pie weights, then bake for 20 minutes. Remove the weights and foil, then bake for an additional 10-15 minutes until the crust is golden and fully cooked. Allow to cool.
- Make the Frangipane Filling: In a mixing bowl, beat the unsalted butter and granulated sugar together until creamy. Add almond flour, whole eggs, and all-purpose flour, mixing well until fully combined into a smooth filling.
- Assemble the Tart: Spread the prepared frangipane filling evenly in the cooled tart shell. Thinly slice the poached pears and arrange them artfully on top of the frangipane in a fanned pattern.
- Final Bake: Bake the assembled tart at 375°F (190°C) for 40-55 minutes until the frangipane is set and golden. Allow the tart to cool before dusting with powdered sugar and serving.