Pear Frangipane Tart
When it comes to almond and pear tart I have to say it’s one of my all-time favorites, can’t really put my finger on it but the delicate combination between the nutty frangipane cream and the pears poached in sweet spiced syrup is a winner combination.
Making Pear Frangipane Tart from scratch
There are 3 elements in this tart, the shell, the frangipane and the pears in syrup, all elements can be made in advance and be assembled as needed.
If you’re in a hurry, and only if this is the case go ahead and use store-bought tart shell and almond cream, if you have a few hours on your hands I will show you how to make the sweet pastry dough and the frangipane cream effortless.
The sweet tart dough (Pâte sucrée) is a great crust, it’s a crumbly cookie like dough that break in your mouth and adds a buttery flavor to the tart. when making the Pâte sucrée we need to work in a cold environment and not tamper with the dough too much in order to keep gluten level down.
Pâte sucrée can be made 2 days in advance and be kept in the fridge or even make a big batch like I usually make and keep in freezer until needed.
The frangipane is basically almond based cream with eggs and butter, this cream has a soft grainy texture and strong almond flavor, it pairs so well with the pears and Pâte sucrée. The almond cream can be made in advance as well, in my opinion making it in the food processor is most convenient but you can make it in the mixer bowl as well.
Making the pears in syrup is effortless as well it takes about 20-30 minutes in the syrup to make them soft and juicy, the important thing is to let them cool down in the syrup for a few hours to absorb the flavors better.
You can keep the syrup for the final brushing after the tart is out of the oven or just dispose of it when we place the pears on the tart.
Assembling the Pear Frangipane Tart
Nothing more simple than assembling the pear Frangipane Tart, all that’s needed is to spread an even layer of the frangipane cream on the tart shell and add the pears. I prefer to cut them crosswise and lay them on the almond cream, it creates an amazing appearance for the tart as well as making it easy to eat.
Baking time is for about 40 minutes on 150°c/300°F, the tart shell is fully baked so all we need is to bake the frangipane and pears in order for the tart to be ready.
After the Pear Frangipane Tart is out you can brush it with the pear syrup or spread powdered sugar on top.
Bake for 20 minutes with the weights, remove them and bake for another 10 minutes, remember the crust will be baked again with the almond filling and pears.
Add the pears, reduce heat to medium-low and cook for about 25 minutes until soft. Keep the pears in the syrup for a few hours in the fridge (this step can be made a day in advance).
Insert the tart into the oven and bake for 45 minutes until the frangipane puffed and pears are golden brown.