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Classic French Pear and Almond Frangipane Tart

An elegant classic French tart featuring a crisp, buttery sweet pastry crust filled with rich, fragrant almond frangipane and topped with beautifully arranged poached pears. Finished with a shiny apricot glaze.

Classic French Pear and Almond Frangipane Tart
Prep 45 min Cook 45 min Total 3h 30m Level Intermediate
Serves 8

Ingredients

Poached Pears

  • 3 medium Bosc or Anjou pears — peeled, halved, and cored
  • 4 cups Water
  • 1 cup Granulated sugar
  • 2 tablespoons Lemon juice
  • 1 teaspoon Vanilla bean paste or extract

Sweet Tart Dough (Pâte Sucrée)

  • 1.5 cups All-purpose flour
  • 0.5 cup Powdered sugar
  • 0.25 teaspoon Salt
  • 0.5 cup Unsalted butter — cold and cubed
  • 1 large Large egg yolk
  • 2 tablespoons Ice water — as needed

Frangipane (Almond Filling)

  • 1 cup Almond flour or finely ground blanched almonds
  • 0.5 cup Granulated sugar
  • 0.5 cup Unsalted butter — room temperature
  • 2 large Large eggs — room temperature
  • 2 tablespoons All-purpose flour
  • 1 teaspoon Almond extract
  • 1 tablespoon Dark rum (optional)
  • 0.125 teaspoon Salt — pinch

Apricot Glaze

  • 3 tablespoons Apricot preserves
  • 1 tablespoon Water

Instructions

  1. In a medium saucepan, combine the water, 1 cup sugar, lemon juice, and vanilla. Bring to a simmer to dissolve the sugar. Add the peeled and cored pear halves. Simmer gently for 15-20 minutes until the pears are tender but not mushy. Remove from heat and let the pears cool completely in the syrup. Drain well on paper towels before using.

    ~20 min
    Poaching the pears a day in advance allows them to cool thoroughly and firm up, making them easier to slice.

  2. To make the tart dough, pulse the flour, powdered sugar, and salt in a food processor. Add the cold cubed butter and pulse until the mixture resembles coarse meal. Add the egg yolk and 1 tablespoon of ice water. Pulse until the dough just starts to clump together. If it's too dry, add the remaining tablespoon of water.

    ~10 min
    Do not overwork the dough, or the crust will become tough.

  3. Turn the dough out onto a piece of plastic wrap, form it into a disk, wrap tightly, and refrigerate for at least 1 hour.

    ~60 min

  4. Roll out the chilled dough on a lightly floured surface to an 11-inch circle. Carefully transfer it to a 9-inch tart pan with a removable bottom, pressing it gently into the corners and trimming the excess overhang. Prick the bottom lightly with a fork and freeze for 30 minutes.

    ~30 min

  5. Preheat the oven to 375°F (190°C). Line the frozen tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and paper, and bake for another 5-8 minutes until the bottom is lightly golden. Let cool completely.

    ~25 min

  6. To make the frangipane, beat the room temperature butter and 1/2 cup sugar together until light and fluffy. Beat in the almond flour and pinch of salt. Add the eggs one at a time, mixing well after each addition. Stir in the 2 tablespoons of flour, almond extract, and rum.

    ~10 min
    Ensure eggs and butter are at room temperature to prevent the frangipane from separating.

  7. Spread the frangipane evenly into the cooled tart shell. Take the well-drained poached pear halves and slice them crosswise into 1/4-inch slices, keeping the pear shape intact. Gently press each sliced half into the frangipane, arranging them in a star or circular pattern.

    ~10 min
    Press down slightly on the sliced pear halves to fan them out beautifully.

  8. Bake the tart at 350°F (175°C) for 40-45 minutes, or until the frangipane is puffed, deeply golden brown, and set in the center.

    ~45 min
    If the crust edges are browning too quickly, cover them with a ring of aluminum foil.

  9. While the tart is cooling, warm the apricot preserves and water in a small saucepan or microwave until liquid. Strain out any chunks. Gently brush the warm apricot glaze over the pears and frangipane. Let the tart cool completely before removing from the pan and slicing.

    ~30 min
    The glaze provides a classic professional bakery finish and helps keep the tart fresh.
Nutrition
480
Calories
8
Protein (g)
52
Carbs (g)
28
Fat (g)
13
Sat. Fat (g)
4
Fiber (g)
32
Sugar (g)
140
Sodium (mg)
115
Cholesterol (mg)
Equipment
  • 9-inch tart pan with removable bottom
  • Medium saucepan
  • Food processor
  • Electric mixer
  • Mixing bowls
  • Parchment paper
  • Pie weights or dried beans
  • Pastry brush
Tips & Storage
  • You can substitute canned pear halves packed in juice or light syrup to save time. Drain them very well and pat completely dry before slicing.
  • The tart dough and frangipane can both be made up to 2 days in advance and kept in the refrigerator.
  • Serve at room temperature, optionally with a dollop of crème fraîche or lightly sweetened whipped cream.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature for about 30 minutes before serving for the best texture and flavor.
Tags
almond autumn baking classic comfort food elegant entertaining frangipane french fruit dessert holiday pastry pears sweet tart vegetarian winter

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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