This pear frangipane tart is a graceful and aromatic dessert that marries a crisp, buttery crust with a rich almond filling and tender poached pears. Each element adds dimension—from the crumbly tart base to the warmly spiced pears layered in delicate fans.
Ingredient Breakdown
The foundation of this tart lies in its dough, where flour, sugar, and a touch of lemon zest meet cold cubes of butter. The key to the crisp, melt-in-the-mouth crust is temperature and technique. The butter must remain cold during mixing to form fine layers of fat throughout the dough, creating that flaky texture. A splash of vanilla and a single egg yolk bind the mix and enrich the flavor.
Poached pears bring depth and aroma to this dessert. Simmered gently in a syrup infused with cinnamon, star anise, lemon peel, and vanilla, the fruit becomes tender and fragrant without losing its shape. This gentle cooking method infuses the pears with warmth and subtle spice, turning them into a delicate, perfumed highlight of the tart.
At the center lies frangipane—a creamy almond filling that’s both rich and airy. It’s made by creaming softened butter with sugar, then blending in almond flour, eggs, and a touch of vanilla. Lemon zest brightens the mixture while a splash of dark rum deepens it, offering a sophisticated undercurrent that balances beautifully with the pears.
Step-by-Step Preparation Guide
To begin, the tart dough is prepared in a food processor for quick, even mixing. Once pulsed together, it may seem crumbly at first but comes together into a smooth dough with a bit of kneading. Pressed into a tart pan, it should chill thoroughly to maintain its structure and minimize shrinking during baking.
While the dough sets, pears are gently poached in a spiced syrup. Each pear is peeled and rubbed with lemon to prevent browning before being cored and lowered into the warm bath. After 12 to 15 minutes of simmering, they emerge infused with flavor and ready to cool in their fragrant liquid.
Next comes blind baking the tart shell. The chilled dough is lined with foil and filled with pie weights, then baked to ensure the base is crisp and won’t absorb too much moisture. Once lightly golden, it’s ready to cool before filling.
The frangipane is whipped until light and uniform, using alternating additions of almond flour and eggs for a stable, silky mixture. Vanilla, lemon zest, and optional rum are stirred in just before use.
To assemble, the cooled shell is filled with frangipane and smoothed evenly. Poached pears, sliced thin but kept in their original shape, are fanned out across the top in elegant arcs. Their placement should feel natural yet balanced, giving the tart a floral, almost sculptural appearance.
The tart bakes until the almond cream puffs around the pears and turns a deep golden brown. Once cooled slightly, it’s removed from the pan and optionally dusted with powdered sugar.
Recipe Tips & Frequently Asked Questions
Preventing soggy bottoms:
Always blind bake the crust until golden and dry before filling. This creates a barrier that holds up under the moisture-rich frangipane and pears.
Achieving an even bake without overbrowning:
Use an oven thermometer and rotate the tart halfway through baking. If the edges color too quickly, use a ring of foil to shield them.
The secret to a smooth, spreadable frangipane:
Ensure butter is fully softened and eggs are at room temperature to avoid curdling. Don’t overmix once the eggs are added.
How to prepare the components ahead for easy day-of baking:
Tart dough can be made and chilled up to 2 days ahead or frozen. Poached pears can be stored in their syrup for up to a week. Frangipane can be made a day in advance and refrigerated.
Can I use store-bought tart dough or puff pastry?
Yes, though homemade will offer better structure and flavor. If using puff pastry, the texture will be lighter and more delicate.
How far in advance can I poach the pears?
Up to 7 days. Store in their poaching liquid in the fridge for best texture and flavor.
What type of pear works best for this tart?
Royal Riviera pears or any firm, slightly underripe variety like Bosc or Anjou. They should hold their shape during poaching.
How do I know when the tart is fully baked?
The frangipane will puff and turn golden brown. A gentle press near the center should feel set, not jiggly.
What to Serve With This Recipe
To enhance the experience, serve slices with softly whipped cream, a spoonful of mascarpone, or a dollop of crème fraîche. Their creaminess complements the tart’s buttery crust and almond filling.
For beverages, this tart pairs wonderfully with earl grey tea, sweet dessert wines like Moscato, or spiced apple cider. The warmth of the spices and the fruit notes echo the flavors in the tart beautifully.
To add texture or visual flair, sprinkle crushed pistachios, toasted almonds, or a drizzle of golden honey just before serving. These simple touches add a hint of luxury to an already refined dessert.
Creative Variations
Consider substituting pears with apples, plums, or fresh apricots for a seasonal twist. These fruits hold up well to poaching and bring their own unique characteristics to the dish.
Infuse the frangipane with cardamom, orange zest, or even a splash of almond extract to reflect the season or your personal taste. For added crunch, scatter sliced almonds over the top before baking.
If you’re accommodating dietary needs, try a gluten-free crust or use ground hazelnuts instead of almonds for a deeper, nuttier flavor.
For a glossy finish, brush the top of the tart with warm apricot jam or a light sugar glaze to catch the light and impress your guests.
This pear frangipane tart is a masterclass in flavor, elegance, and texture. From the golden crust to the delicate pears nestled in almond cream, it’s a dessert that delights the eyes and satisfies the palate. Whether enjoyed with a hot drink or proudly served at the center of a celebration, it’s a recipe that brings warmth, refinement, and lasting memories to any occasion.
Ingredients
Tart Dough:
1 teaspoon pure vanilla extract
1 large egg yolk
11 tablespoons (155 g; 1 stick plus 3 tablespoons) cold unsalted butter, cubed
1 teaspoon lemon zest
¼ teaspoon kosher salt
⅓ cup (70 g) granulated sugar
2 cups (240 g) unbleached all-purpose flour, fluffed, spooned, and leveled
Poached Pears:
2 cups (400 g) granulated sugar
6 cups (1.4 L) cold water
2 cinnamon sticks
1 tablespoon vanilla bean paste, or 1 tablespoon vanilla extract, or 1 whole vanilla bean (split and scraped)
2 strips lemon peel (no pith), plus ½ a lemon
1 star anise pod
3 Harry & David Royal Riviera Pears, firm but slightly ripe
Frangipane Filling:
1 tablespoon dark rum (optional)
½ teaspoon lemon zest
1 teaspoon pure vanilla extract
1 tablespoon (15 g) unbleached all-purpose flour
3 large whole eggs, at room temperature
1 cup (115 g) almond flour
½ cup + 1 tablespoon (115 g) granulated sugar
8 tablespoons (4 oz; 115 g) unsalted butter, softened
For Serving:
Powdered sugar for dusting (optional)
Lightly sweetened whipped cream (optional)
Instructions
Prepare the Tart Dough:
Lightly butter a 10-inch tart pan with a removable base and set it aside. In a food processor, combine flour, sugar, salt, and lemon zest. Pulse until evenly mixed. Add the chilled butter cubes and continue pulsing until the mixture forms a crumbly texture with no visible butter chunks. Add the egg yolk and vanilla extract, then pulse again until the dough starts forming clumps. The mixture might seem dry at first—keep pulsing and it will gradually come together.
Transfer the dough and loose bits onto a clean work surface. Using the heel of your hand, knead until it transforms into a cohesive dough that resembles sugar cookie dough. Press the dough into the greased tart pan, ensuring it’s pressed evenly and firmly into the base and sides. Aim for a thickness just under ¼ inch. Chill the tart shell in the refrigerator for at least 1 hour or freeze for a minimum of 30 minutes.
For preparing in advance, form the dough into a disc, wrap in plastic, and refrigerate up to 2 days. Before rolling, allow the dough to sit at room temperature for 15–20 minutes. Roll it out between sheets of parchment or wax paper and gently transfer it to the tart pan. Patch any cracks with your fingers and press the dough into all the edges for a uniform shell. This dough is forgiving and can also be frozen for up to a month.
Poach the Pears:
While the dough is chilling, begin poaching the pears. In a 3-quart saucepan, stir together cold water and sugar. Heat over medium, stirring occasionally, until the sugar dissolves completely. Stir in cinnamon sticks, star anise, lemon peel, and vanilla.
Peel the pears carefully, keeping the stems intact. Rub each peeled pear with the lemon half to prevent browning. Core the pears from the bottom using a paring knife or melon baller. Gently lower the pears into the simmering poaching liquid, ensuring they’re almost entirely submerged.
Bring the mixture to a low simmer. Cover the surface with a round of parchment paper and let the pears cook for 12 to 15 minutes, turning occasionally to ensure even poaching. The pears should be tender but not soft or mushy. Use a knife to test for doneness by piercing the base—there should be minimal resistance.
Allow the pears to cool in the poaching liquid until they reach room temperature. You may store them in the poaching syrup in the fridge for up to a week. The aromatic syrup can also be repurposed as a base for cocktails or used again for poaching.
Blind Bake the Tart Shell:
Preheat your oven to 375°F (190°C) with a rack in the middle. Line the chilled tart shell with greased foil, shiny side down. Fill with pie weights, dried beans, or sugar. Bake for 20 minutes, then carefully remove the foil and weights. Return to the oven and bake for another 10 to 15 minutes, or until the crust turns lightly golden and is fully set. Transfer to a wire rack and let it cool completely before filling.
Make the Frangipane Filling:
In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream together the softened butter and sugar until smooth and fluffy. On low speed, gradually add the almond flour and eggs, alternating between the two, until blended. Add the flour, then mix in vanilla, lemon zest, and optional dark rum until just incorporated. If not using immediately, store in the refrigerator.
Assemble the Tart:
Set the tart pan on a baking sheet. Spread the frangipane evenly into the cooled shell using an offset spatula. Place the poached pears on paper towels to absorb excess syrup. Halve the pears lengthwise, remove the stems and remaining core, then slice crosswise into thin, even slices.
Using a wide spatula, gently lift each fanned-out pear half and place it on the frangipane with the narrow end pointing toward the center. Repeat with remaining pears, spacing them evenly in a circular arrangement.
Bake the Tart:
Bake at 375°F (190°C) for 40 to 55 minutes, or until the frangipane puffs up around the pears and turns a deep golden brown. If your oven tends to run hot, lower the temperature by 25°F. If the edges brown too quickly, shield them with a loose ring of foil. Ensure the center is fully baked before removing.
Cool the tart in the pan on a rack until it reaches room temperature or is just slightly warm. Carefully remove the tart ring before serving.
Before presenting, dust lightly with powdered sugar. This tart is best enjoyed the same day it’s baked. Serve as-is or with a dollop of freshly whipped cream. Store leftovers at room temperature for up to 2 days.
Pear Frangipane Tart Recipe
Ingredients
Tart Dough:
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
- 11 tablespoons 155 g; 1 stick plus 3 tablespoons cold unsalted butter, cubed
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
- ⅓ cup 70 g granulated sugar
- 2 cups 240 g unbleached all-purpose flour, fluffed, spooned, and leveled
Poached Pears:
- 2 cups 400 g granulated sugar
- 6 cups 1.4 L cold water
- 2 cinnamon sticks
- 1 tablespoon vanilla bean paste or 1 tablespoon vanilla extract, or 1 whole vanilla bean (split and scraped)
- 2 strips lemon peel no pith, plus ½ a lemon
- 1 star anise pod
- 3 Harry & David Royal Riviera Pears firm but slightly ripe
Frangipane Filling:
- 1 tablespoon dark rum optional
- ½ teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 tablespoon 15 g unbleached all-purpose flour
- 3 large whole eggs at room temperature
- 1 cup 115 g almond flour
- ½ cup + 1 tablespoon 115 g granulated sugar
- 8 tablespoons 4 oz; 115 g unsalted butter, softened
For Serving:
- Powdered sugar for dusting optional
- Lightly sweetened whipped cream optional
Instructions
Prepare the Tart Dough:
- Lightly butter a 10-inch tart pan with a removable base and set it aside. In a food processor, combine flour, sugar, salt, and lemon zest. Pulse until evenly mixed. Add the chilled butter cubes and continue pulsing until the mixture forms a crumbly texture with no visible butter chunks. Add the egg yolk and vanilla extract, then pulse again until the dough starts forming clumps. The mixture might seem dry at first—keep pulsing and it will gradually come together.
- Transfer the dough and loose bits onto a clean work surface. Using the heel of your hand, knead until it transforms into a cohesive dough that resembles sugar cookie dough. Press the dough into the greased tart pan, ensuring it’s pressed evenly and firmly into the base and sides. Aim for a thickness just under ¼ inch. Chill the tart shell in the refrigerator for at least 1 hour or freeze for a minimum of 30 minutes.
- For preparing in advance, form the dough into a disc, wrap in plastic, and refrigerate up to 2 days. Before rolling, allow the dough to sit at room temperature for 15–20 minutes. Roll it out between sheets of parchment or wax paper and gently transfer it to the tart pan. Patch any cracks with your fingers and press the dough into all the edges for a uniform shell. This dough is forgiving and can also be frozen for up to a month.
Poach the Pears:
- While the dough is chilling, begin poaching the pears. In a 3-quart saucepan, stir together cold water and sugar. Heat over medium, stirring occasionally, until the sugar dissolves completely. Stir in cinnamon sticks, star anise, lemon peel, and vanilla.
- Peel the pears carefully, keeping the stems intact. Rub each peeled pear with the lemon half to prevent browning. Core the pears from the bottom using a paring knife or melon baller. Gently lower the pears into the simmering poaching liquid, ensuring they’re almost entirely submerged.
- Bring the mixture to a low simmer. Cover the surface with a round of parchment paper and let the pears cook for 12 to 15 minutes, turning occasionally to ensure even poaching. The pears should be tender but not soft or mushy. Use a knife to test for doneness by piercing the base—there should be minimal resistance.
- Allow the pears to cool in the poaching liquid until they reach room temperature. You may store them in the poaching syrup in the fridge for up to a week. The aromatic syrup can also be repurposed as a base for cocktails or used again for poaching.
Blind Bake the Tart Shell:
- Preheat your oven to 375°F (190°C) with a rack in the middle. Line the chilled tart shell with greased foil, shiny side down. Fill with pie weights, dried beans, or sugar. Bake for 20 minutes, then carefully remove the foil and weights. Return to the oven and bake for another 10 to 15 minutes, or until the crust turns lightly golden and is fully set. Transfer to a wire rack and let it cool completely before filling.
Make the Frangipane Filling:
- In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream together the softened butter and sugar until smooth and fluffy. On low speed, gradually add the almond flour and eggs, alternating between the two, until blended. Add the flour, then mix in vanilla, lemon zest, and optional dark rum until just incorporated. If not using immediately, store in the refrigerator.
Assemble the Tart:
- Set the tart pan on a baking sheet. Spread the frangipane evenly into the cooled shell using an offset spatula. Place the poached pears on paper towels to absorb excess syrup. Halve the pears lengthwise, remove the stems and remaining core, then slice crosswise into thin, even slices.
- Using a wide spatula, gently lift each fanned-out pear half and place it on the frangipane with the narrow end pointing toward the center. Repeat with remaining pears, spacing them evenly in a circular arrangement.
Bake the Tart:
- Bake at 375°F (190°C) for 40 to 55 minutes, or until the frangipane puffs up around the pears and turns a deep golden brown. If your oven tends to run hot, lower the temperature by 25°F. If the edges brown too quickly, shield them with a loose ring of foil. Ensure the center is fully baked before removing.
- Cool the tart in the pan on a rack until it reaches room temperature or is just slightly warm. Carefully remove the tart ring before serving.
- Before presenting, dust lightly with powdered sugar. This tart is best enjoyed the same day it’s baked. Serve as-is or with a dollop of freshly whipped cream. Store leftovers at room temperature for up to 2 days.
