Elegant Pear Almond Frangipane Tart for Holiday Gatherings

This elegant Pear and Almond Frangipane Tart looks like it belongs in the window of a Parisian patisserie, but it’s surprisingly achievable in your own kitchen. It’s a dessert that impresses on every level.

The experience begins with a crisp, buttery pastry shell (pâte sablée), providing the perfect foundation. Inside, a rich, creamy almond filling known as frangipane offers a luscious, nutty sweetness.

Tender, juicy pears are fanned artfully over the top, baking into the almond cream until soft and fragrant. Each bite is a harmonious blend of textures and sophisticated flavors.

Why You’ll Love It

• Elegant Presentation: The beautiful arrangement of pears makes this a true showstopper for any dessert table.
• Incredible Flavor: The combination of sweet, juicy pears, nutty almond, and buttery pastry is a classic for a reason.
• Textural Perfection: You get the satisfying snap of the crust, the creamy smoothness of the frangipane, and the soft bite of baked pears all at once.
• Surprisingly Simple: While it looks complex, the components are straightforward to make, even for novice bakers.
• Perfect for Special Occasions: This is the ideal tart for holidays, dinner parties, or any time you want to serve something special.

Ingredients

For the Pâte Sablée (Sweet Crust):

Ingredient	Amount
All-Purpose Flour	1¼ cups (150g)
Granulated Sugar	1 tbsp (12.5g)
Salt	½ tsp (3g)
Cold Unsalted Butter	½ cup (113g), cut into cubes
Ice Water	3–4 tbsp (45-60ml)

For the Frangipane & Topping

Ingredient	Amount
Unsalted Butter, softened	½ cup (113g)
Granulated Sugar	½ cup (100g)
Large Egg	1, at room temperature
Fine Almond Flour	1 cup (96g)
Almond Extract	½ tsp (2.5ml)
Ripe Pears (Bosc or Anjou)	2–3, peeled, cored, and thinly sliced

Ingredient Notes

• Butter: For the crust, the butter must be very cold and cubed. This creates steam pockets as it bakes, resulting in a flaky, tender crust. For the frangipane, softened butter is needed to create a smooth, creamy emulsion.
• Pears: Bosc or Anjou pears work best because they are firm and hold their shape well during baking. Choose pears that are ripe but not mushy.
• Almond Flour: Use finely ground, blanched almond flour for the smoothest frangipane. It provides the signature nutty flavor and rich texture.
• Almond Extract: This ingredient is potent and powerfully enhances the almond flavor of the filling. A little goes a long way.

Equipment Needed

• 9-inch Tart Pan with Removable Bottom: This is essential for easily removing the tart without breaking the delicate crust.
• Food Processor: While not required, it makes cutting the butter into the flour for the crust incredibly fast and easy. A pastry blender or your fingertips also work.
• Pie Weights: Used for blind baking the crust. They weigh the pastry down, preventing it from puffing up. If you don’t have pie weights, you can use dried beans or uncooked rice.
• Rolling Pin: For rolling the chilled dough to an even thickness.

Step-by-Step Instructions

1. Make the Crust: In a food processor, pulse the flour, sugar, and salt to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. (5-7 pulses).
2. Form and Chill Dough: Drizzle in 3 tablespoons of ice water and pulse until the dough just begins to clump together. If it’s too dry, add the final tablespoon. Do not overwork. Form the dough into a flat disk, wrap it tightly in plastic, and chill in the refrigerator for at least 30 minutes. (Prep: 10 min, Chill: 30 min)
3. Blind Bake the Crust: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into an 11-inch circle. Carefully transfer it to the tart pan, pressing it into the bottom and up the sides. Trim any excess. Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes.
4. Finish Par-Baking: Carefully remove the parchment and pie weights. Prick the bottom of the crust with a fork and bake for another 5-7 minutes, until the bottom is dry and pale golden. Let it cool slightly while you prepare the filling.
5. Make the Frangipane: In a medium bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy. Beat in the egg and almond extract until well combined. Gently fold in the almond flour until a smooth paste forms. (Prep: 5 min)
6. Assemble the Tart: Spread the frangipane filling evenly into the par-baked tart shell.
7. Arrange Pears & Bake: Arrange the thinly sliced pears over the frangipane in a decorative pattern, such as a spiral or overlapping rows. Bake for 30–35 minutes, or until the frangipane is puffed, set, and a deep golden brown.
8. Cool Before Serving: Let the tart cool completely in the pan on a wire rack. Once cool, carefully push up the removable bottom to release the tart. Serve at room temperature.

Variations & Swaps

• Add a Glaze: For a professional, glossy finish, gently warm 2 tablespoons of apricot jam with 1 teaspoon of water and brush it over the warm tart.
• Try Different Fruits: This tart is wonderful with apricots, plums, sweet cherries, or even figs instead of pears.
• Spiced Frangipane: Add ¼ teaspoon of ground cardamom or cinnamon to the frangipane filling for a warm, spicy note.
• Nutty Crust: Replace ¼ cup of the all-purpose flour in the crust with an equal amount of almond flour for an even richer almond flavor.

Make-Ahead, Storage & Reheating

• Make-Ahead: The tart dough can be prepared up to 2 days in advance and kept refrigerated, or frozen for up to one month. The frangipane can be made 1 day ahead and stored in an airtight container in the refrigerator.
• Storage: The finished tart is best enjoyed the day it is made but will keep, loosely covered, at room temperature for up to 2 days. You can also refrigerate it for up to 4 days.
• Serving: This tart is delicious at room temperature. If refrigerated, allow it to sit out for 30 minutes before serving to take the chill off.

Serving Suggestions And Pairings

Present this beautiful tart on a cake stand or elegant platter. A light dusting of powdered sugar just before serving adds a final touch of elegance.

Serve slices on their own, or with a dollop of unsweetened whipped cream or crème fraîche to balance the sweetness. It pairs wonderfully with a cup of black coffee, Earl Grey tea, or a glass of dessert wine like a late-harvest Riesling or Sauternes.

Troubleshooting & Common Mistakes

• Problem: My crust shrunk during baking.
  • Fix: The dough was either overworked or not chilled long enough. Be gentle when mixing, and don’t skip the chilling step, which allows the gluten to relax.
• Problem: The bottom of my tart is soggy.
  • Fix: The crust was not par-baked correctly. Ensure the bottom of the crust is dry and lightly golden before adding the filling. This creates a barrier against the moist frangipane.
• Problem: My frangipane is oily or separated.
  • Fix: The butter was likely too soft, or the egg was too cold. Use properly softened (not melted) butter and room-temperature eggs to ensure a smooth, stable emulsion.

Pear and Almond Frangipane Tart: FAQs

What is frangipane?

Frangipane is a sweet filling made from ground almonds (or almond flour), butter, sugar, and eggs. It has a rich, creamy texture and a distinct nutty flavor, and it’s a classic component in French pastries like this tart.

Do I have to peel the pears?

Peeling the pears is recommended for the most tender, melt-in-your-mouth texture. However, leaving the peel on can create a beautiful, rustic look, especially with red-skinned pears. The choice is yours.

Can I use store-bought pie dough for this recipe?

Yes, in a pinch, you can use a refrigerated store-bought pie crust. Press it into the tart pan, trim the excess, and proceed with the blind baking instructions. However, the homemade pâte sablée has a superior flavor and a crisp, cookie-like texture that is worth the effort.

Can I freeze the finished tart?

Yes, this tart freezes very well. Once completely cool, wrap it tightly in a layer of plastic wrap followed by a layer of aluminum foil. It can be frozen for up to one month. Thaw it in the refrigerator overnight before serving.

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Recipe Card

Nutrition

• Calories: 480 kcal
• Carbohydrates: 40g
• Protein: 8g
• Fat: 32g
• Saturated Fat: 15g
• Sodium: 190mg
• Sugar: 22g

Disclaimer: Nutritional information is an estimate and may vary based on the specific ingredients and brands used.

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