This pear frangipane tart looks and tastes like it came straight from your favorite French patisserie! Juicy ripe pears are paired with rich, almond-infused frangipane for a delicious and sophisticated dessert.
Pears are one of the most under-rated fruits when it comes to baking, but this pear frangipane tart puts them to good use. With a buttery crust, rich almond cream, and sweet pears, this dessert is a show-stopper!
Why You’ll Love This Pear Frangipane Tart Recipe
- Something different. While I’ll never turn down a dessert made with tender baked apples or cherries, pears deserve the spotlight once in a while too! I love that this pear frangipane tart offers something unique.
- A stellar flavor combination. Despite its name, almond extract isn’t nutty—it has a cherry-like aroma and flavor that’s absolutely delightful with sweet pears.
- Professional results at home. While this isn’t a dessert that comes together with a few minutes of mixing, it is a dessert that will leave you feeling proud and accomplished once you pull it out of the oven.
What Is Frangipane?
Frangipane is a classic French filling made with a combination of ground almonds, sugar, butter, and eggs. This creamy almond mixture adds richness and depth to baked goods, making it a popular choice for tarts, cakes, and pastries. While it’s a little bit like marzipan, the eggs and butter give it a softer, creamier consistency.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Crust:
- All-purpose flour – Here’s how to measure flour for baking.
- Confectioners’ sugar – Also known as powdered sugar.
- Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
- Egg yolk – Egg yolk adds richness. You can freeze the white and use it for making Chocolate Chip Meringue Brownies.
- Cold water – If needed.
For the Filling:
- Pears – You want them to be ripe, but still somewhat firm.
- Lemon juice – Fresh lemon juice is best, as it has a brighter flavor.
- Unsalted butter
- Granulated sugar
- Almond flour – Not almond meal! Almond flour is finer and made without the skin.
- Almond extract – The star ingredient! Don’t skip it, because frangipane just isn’t frangipane without it.
- All-purpose flour
- Sliced almonds – Optional, but they’ll add a little bit of texture and nutty flavor.
What Are the Best Pears for Baking?
The best pears for baking are those that hold their shape and don’t become too mushy when cooked. Bosc and Anjou are top choices, while Bartlett is a good choice if neither of those are available.
How to Make Pear Frangipane Tart
Make the Crust:
- Mix the dry ingredients. Whisk together the flour, confectioners’ sugar, and salt in a large mixing bowl.
- Work in the butter. Add the butter and mix with a pastry blender, fork, or your fingers until the mixture resembles coarse crumbs.
- Add the yolk. Whisk the egg yolk in a small bowl, then gently combine it with the flour mixture until the dough begins to come together.
- Shape. Turn the dough out onto a lightly floured surface, then shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
- Form the crust. Roll out the chilled pastry to a circle, then fit it into a 9-inch tart pan and trim any excess dough. Prick the bottom of the crust with a fork, and then refrigerate for at least 15 minutes while you make the filling.
To Make the Filling:
- Prepare. Preheat the oven to 350°F. Peel, core, and slice the pears to about 1/4-inch thickness, then toss them with the lemon juice.
- Start the frangipane. Use an electric mixer on medium speed to beat the butter and sugar until the mixture is light and fluffy. Mix in the almond flour.
- Finish the frangipane. Mix in the eggs one at a time, followed by the almond extract and flour.
- Fill the crust. Spread the frangipane filling evenly over the chilled crust.
- Top the tart. Arrange the sliced pears on top of the filling, overlapping slightly but still letting some of the filling peek through. Scatter the almonds over the top, if you’re using them.
- Bake. Set the pan on a lined rimmed baking sheet to catch any overflow. Bake for 35 to 45 minutes, or until the filling is browned and set and the pears are tender.
- Cool. Allow the tart to cool completely, then serve warm or at room temperature.
Tips for Success
- Make sure the butter for the crust is cold. This keeps the crust from being tough and dense.
- Add water to the dough if needed. If the dough is too dry, add a small amount of water a little at a time until it comes together. The dough should be moist without being sticky.
- Soften the butter for the filling. Doing so ensures that it mixes smoothly into the rest of the ingredients. Learn more: How to Soften Butter
A dollop of homemade whipped cream is the perfect finishing touch for this pear frangipane tart. You can dust the whipped cream with a bit of cinnamon or cardamom, or sprinkle on some additional sliced almonds. If you’re serving it warm, add a scoop of vanilla ice cream on top.
How to Store
Store any leftovers well-wrapped in the pan or in an airtight container in the refrigerator for up to 3 days.
Can I Freeze This Recipe?
Yes, you can freeze this pear frangipane tart, either tightly wrapped in the pan or in an airtight container. Thaw overnight in the refrigerator before serving.
More Desserts With Pears
- Brown Butter Pear Crisp
- Ginger Pear Pudding Cakes
- Cinnamon Pear Cake
- Hazelnut Pear Bundt Cake
- Pear Crisp Cheesecake