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Pear Frangipane Tart

Pear Frangipane Tart

There are some ingredients that just work great together like almond (frangipane) and pears, a French classic that comes on a sweet tart dough to make a heaven pie.

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.

Pear Frangipane Tart

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.

frangipane cream

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.

Pear Frangipane Tart

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.

Pear Frangipane Tart Pear Frangipane Tart

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.

Pear Frangipane Tart


Pear Frangipane Tart


Pâte sucrée

190g/1½ cups all-purpose flour

55g/½ cup confectioner’s sugar

½ teaspoon salt

130g/ 9tbsp. chopped cold butter

1 egg yolk

Poached Pears

900ml./4 cups water

200g/ 1 cup sugar

lemon juice from ½ lemon (keep the lemon it will go in as well)

4 medium-size pears (you might need only 3)

1 cinnamon stick

Frangipane Cream

85g/ 3oz. blanched ground almonds

85g/ 3oz. unsalted butter softened

90g/ 7tbsp. sugar

3 tsp. flour

1 tbsp. cornstarch

2 medium-size eggs

1tsp. vanilla extract

1 tsp. of brandy or rum



Pâte sucrée: in a bowl of a food processor, place the flour, sugar and salt and pulse a few times to incorporate. Add the cool butter in a few additions and pulse until the dough forms a pea-size curds, add the egg yolk and pulse for a few more seconds until there is some resistance coming from the dough. Pour the dough into a floured working surface, combine all the curds and flatten into a disk shape. Place in the freezer for at least 3 hours (it can stay overnight as well).


Butter a 9-inch/ 22 cm. round tart pan. Flatten the dough into the desired size, make it 2 inches larger than the tart pan size. Turn the dough onto the tart pan and press with your fingers to make the dough stick to the side of the tart. remove excess dough and place the tart in the fridge for 30 minutes or in the freezer for 10 minutes.

Pear Frangipane Tart


Preheat the oven to 180°c/375°F. I like to add weights to the dough to keep it tight although when we cool the crust it’s not always necessary.
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.

Pear Frangipane Tart


Pears in syrup: Peel, core and half the pears. In a medium saucepan bring the water, sugar, lemon juice, lemon piece and cinnamon stick into a gentle simmer and whisk until the sugar dissolves.
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).

Pear Frangipane Tart


Frangipane Cream: In a bowl of a food processor, combine the butter and sugar until smooth, add the ground almond and pulse again, scrape the bottom of the bowl and pulse again for a few seconds. Add the eggs and pulse until a smooth paste is forming (about a minute). Pour the vanilla and brandy and pulse for a few more seconds. You can work with the frangipane immediately or place it in the fridge for up to 2 days.

Frangipane Cream


Assembling and baking the tart: Preheat the oven to 160°c/330°F. Spread the frangipane cream on the tart shell (if it’s too stiff because of the fridge wait a few minutes until it becomes a bit warmer). Cut each half pear into small slices, lift the slices with a spatula or knife and place on the almond cream gently.
Insert the tart into the oven and bake for 45 minutes until the frangipane puffed and pears are golden brown.

Pear Frangipane Tart


Let cool on a rack for 20 minutes before serving. For serving You can spread powdered sugar or use the pear syrup in order to brush the tart to give it a shiny look.

Pear Frangipane Tart


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