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Easy Pear Frangipane Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 9 reviews
  • Author: Evelyn
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 3 hours
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Description

This Easy Pear Frangipane Tart combines a tender buttery tart crust with a luscious almond frangipane filling and delicately poached pears. The pears are gently simmered in a fragrant spiced syrup before being arranged atop the creamy frangipane and baked to a golden finish. Perfect for a sophisticated dessert that’s impressive yet straightforward to prepare, this tart is complemented with optional powdered sugar and whipped cream for serving.

Ingredients

Tart Dough

  • 2 cups (240 g) unbleached all-purpose flour (fluffed, spooned, and leveled)
  • ⅓ cup (70 g) granulated sugar
  • ¼ teaspoon kosher salt
  • 1 teaspoon lemon zest
  • 11 tablespoons (155 g; 1 stick plus 3 tablespoons) cold unsalted butter (cubed)
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract

Pear Poaching Liquid

  • 6 cups (1.4 L) cold water
  • 2 cups (400 g) granulated sugar
  • 2 cinnamon sticks
  • 1 star anise pod
  • 1 tablespoon vanilla bean paste or 1 tablespoon vanilla extract (or 1 vanilla bean, scraped)
  • 2 strips lemon peel without the pith
  • ½ lemon (for rubbing pears)

Pears

  • 3 Harry & David Royal Riviera Pears (firm yet slightly ripe)

Frangipane Filling

  • 8 tablespoons (4 oz; 115 grams) unsalted butter (softened)
  • ½ cup + 1 tablespoon (115 g) granulated sugar
  • 1 cup (115 g) almond flour
  • 3 large whole eggs (room temperature)
  • 1 tablespoon (15 g) unbleached all-purpose flour
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon lemon zest

To Finish

  • Powdered sugar (for dusting, optional)
  • Lightly sweetened whipped cream (optional)

Instructions

  1. Prepare the Tart Dough: Lightly grease a 10-inch tart pan with a removable bottom. In a food processor, combine flour, sugar, salt, and lemon zest and pulse to mix. Add cold cubed butter, pulse repeatedly until mixture resembles coarse crumbs with no visible butter pieces. Add egg yolk and vanilla extract, pulse until dough starts to clump, continuing patiently even if it seems dry. Transfer dough to a clean surface and knead by pressing with the heel of your hand until smooth and resembling sugar cookie dough texture.
  2. Shape and Chill Dough: Press the dough into the tart pan to just under ¼-inch thickness, making sure to push into corners. Chill in fridge for at least 1 hour or freeze for 30 minutes. Alternatively, wrap dough disc tightly and refrigerate up to 2 days or freeze up to 1 month. When ready, allow chilled dough to come to room temperature before rolling out if refrigerated.
  3. Poach the Pears: In a medium pot, combine cold water and granulated sugar over medium heat. Stir until sugar dissolves. Add cinnamon sticks, star anise, vanilla bean paste, and lemon peel strips. Peel pears leaving stems, rub with lemon half to prevent browning, core from bottom with melon baller or knife. Gently lower pears into the simmering poaching liquid so they are mostly covered.
  4. Simmer Pears: Maintain low simmer and cover pot surface with parchment to prevent skin drying. Simmer pears for 12 to 15 minutes, flipping occasionally, until tender but not mushy (test with paring knife).
  5. Cool Pears: Remove pot from heat and allow pears to cool in the poaching liquid to room temperature. Store pears in liquid refrigerated for up to one week if not using immediately.
  6. Blind Bake Tart Shell: Preheat oven to 375°F (190°C). Grease shiny side of aluminum foil and press buttered side down onto chilled tart shell. Fill with baking weights, beans, or sugar. Bake tart shell on baking sheet for 20 minutes, then remove foil and weights and bake another 10-15 minutes until lightly golden and fully cooked. Cool completely on wire rack.
  7. Prepare Frangipane Filling: In a stand mixer with paddle attachment, beat softened butter and sugar until creamy. On low speed, alternate adding almond flour and eggs until combined. Mix in flour, vanilla extract, and lemon zest just until combined. Use immediately or refrigerate until ready.
  8. Assemble Tart: Spread frangipane evenly in pre-baked tart shell. Drain pears on paper towels to remove excess liquid. Cut pears in half, remove stems and any core, then slice halves crosswise thinly. Fan sliced pears, narrow ends inward, arrange evenly over frangipane.
  9. Bake Tart: Bake at 375°F (190°C) for 40 to 55 minutes until frangipane puffs around pears and turns deep golden brown. If oven is hot, reduce temperature 25 degrees and shield tart edges with foil if needed to prevent over-browning. Cool tart until lukewarm or room temp before removing tart pan sides.
  10. Serve: Dust lightly with powdered sugar if desired and serve plain or with sweetened whipped cream. Best served the day of baking. Leftovers keep well at room temperature for 1 to 2 days.

Notes

  • The tart dough can be made up to 2 days in advance or frozen for up to a month.
  • Use a tart pan with a removable bottom for easy release.
  • Don’t overcook pears during poaching; they should be tender but firm.
  • Poaching liquid can be reused as syrup for drinks or additional pear batches.
  • Cover tart edges with foil if browning too quickly during final bake.
  • This tart is best enjoyed the day it’s baked for optimal texture.

Find it online: https://evelynscooking.com/easy-pear-frangipane-tart-recipe/