Description
A delightful pear frangipane tart featuring a buttery, flaky crust filled with a rich almond cream and topped with tender, caramelized pears. This easy-to-follow recipe guides you through creating a classic French dessert perfect for any occasion.
Ingredients
Scale
- For the crust: 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 2 tbsp ice water
- For the filling: 3 ripe pears, peeled and thinly sliced
- 1 cup almond flour
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, softened
Instructions
- Prepare the tart crust: Combine flour and sugar. Cut in cold butter until coarse crumbs form. Mix in egg yolk and ice water to form dough. Roll out, fit into a tart pan, and chill for 30 minutes.
- Blind bake the crust for 15 minutes at 350°F (180°C).
- Make the frangipane filling: Whisk together almond flour, sugar, egg, vanilla, and softened butter until smooth.
- Assemble and bake: Spread the frangipane filling evenly over the warm blind-baked crust. Arrange the pear slices decoratively on top of the frangipane.
- Bake for an additional 30 minutes, or until the filling is puffed and golden brown around the pears.
- Let the pear frangipane tart cool completely before slicing and serving.
Notes
- Use very cold butter for a flaky crust.
- Blind baking the crust is essential to prevent a soggy bottom.
- Allow the tart to cool fully before cutting to let the filling set properly.
- If almond flour is unavailable, finely ground blanched almonds can be used.
- For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free blend.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 10mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
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