For a richer flavor, toast the ground almonds lightly before adding them to the frangipane. If you don't have Conference pears, Bosc or Anjou pears make excellent substitutes. The tart crust can be made a day in advance and stored in the refrigerator.
Pear Frangipane Tart
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PREP TIME30 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME2 hrs 15 mins
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SERVING8 People
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VIEWS13
Experience the timeless elegance of French pastry with this Pear Frangipane Tart. Sweet poached pears nestled in a creamy almond frangipane filling, all encased in a delicate, buttery crust. A truly unforgettable dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate94 g
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Cholesterol104 mg
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Fiber4 g
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Protein9 g
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Saturated Fat14 g
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Sodium171 mg
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Sugar66 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
Step**Poach the Pears:** Combine water, 1 cup white sugar, honey, vanilla bean, cinnamon stick, and cardamom in a large saucepan. Bring to a simmer over medium heat. Add pears; reduce heat and simmer until pears are translucent or easily pierced with a knife (approximately 10 minutes). Remove from heat and cool to room temperature.
02
Step**Make the Pastry:** Combine 1 ½ cups flour, confectioners' sugar, and salt in a bowl. Cut in ½ cup plus 1 tablespoon butter until mixture is crumbly. Mix in egg yolk until dough sticks together in large clumps.
03
StepGrease a 9-inch tart pan with a removable bottom. Press dough evenly into the pan. Freeze for 30 minutes. Reserve leftover dough for patching cracks.
04
StepPreheat the oven to 375 degrees F (190 degrees C).
05
StepGrease the shiny side of a piece of aluminum foil with butter; place butter-side down over the pastry. Transfer tart pan to a baking sheet.
06
StepBake in the preheated oven, using leftover dough to patch any cracks, until dough looks dry and light brown (approximately 20 minutes). Peel off aluminum foil; let pastry cool.
07
StepReduce oven temperature to 350 degrees F (175 degrees C).
08
Step**Make the Frangipane:** Combine 2/3 cup white sugar and 1/3 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Mix in ground almonds. Add egg, egg yolk, 2 teaspoons flour, and cornstarch; beat until frangipane is smooth. Beat in almond extract and vanilla extract.
09
StepSpread frangipane evenly over pastry. Drain pear halves and dry with paper towels. Cut lengthwise into even slices. Place 1 pear half on a spatula and gently fan out slices; arrange on top of frangipane. Repeat with remaining pear halves.
10
StepBake in the preheated oven until frangipane is firm to the touch (approximately 40 to 45 minutes). Cool on a wire rack.
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Marilou Hills
Jun 22, 2025This recipe is a showstopper! The frangipane is so creamy and the pears are perfectly poached.
Janet Bartoletti
Jun 18, 2025The crust was a little tricky, but the end result was worth it. Delicious!
Earnestine Nitzsche
Jun 13, 2025I added a sprinkle of cinnamon to the frangipane and it was amazing!