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How to Make Frangipane Pear Tart - A Step-by-Step Guide

Frangipane Pear Tart is a classic French dessert that combines the rich and nutty frangipane filling with sweet and juicy pears, all nestled in a flaky, buttery pastry crust. This delectable tart is the perfect way to showcase the natural sweetness of ripe pears while adding a touch of elegance to any dinner party or special occasion.

The combination of frangipane, a sweet almond paste, and fresh pears creates a harmonious blend of flavors and textures. The frangipane filling, made wi...

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Ingredients

  • 4 cups water
  • 1 cup white sugar
  • 2 tablespoons honey
  • 1 vanilla bean, split lengthwise
  • 1 cinnamon stick
  • 5 pods cardamom, crushed
  • 4 Conference pears - peeled, halved, and cored
  • 1 ½ cups all-purpose flour
  • ½ cup confectioners' sugar
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into pieces
  • 1 tablespoon cold unsalted butter, cut into pieces
  • 1 egg yolk
  • ⅔ cup white sugar
  • ⅓ cup unsalted butter, at room temperature
  • ¾ cup ground blanched almonds
  • 1 egg
  • 1 egg white
  • 2 teaspoons all-purpose flour
  • 1 teaspoon cornstarch
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 30 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 8
  • Yield: 1 9-inch tart

  • Combine water, 1 cup white sugar, honey, vanilla bean, cinnamon stick, and cardamom in a large saucepan. Bring to a simmer over medium heat. Add pears; reduce heat and simmer until pears are translucent or easily pierced with a knife, about 10 minutes. Remove from heat and cool to room temperature.
  • Combine 1 1/2 cup flour, confectioners' sugar, and salt in a bowl. Cut in 1/2 cup plus 1 tablespoon butter until mixture is crumbly. Mix in egg yolk until dough sticks together in large clumps.
  • Grease a 9-inch tart pan with a removable bottom. Press dough evenly into the pan. Freeze for 30 minutes. Reserve leftover dough for patching cracks.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Grease the shiny side of a piece of aluminum foil with butter; place butter-side down over the pastry. Transfer tart pan to a baking sheet.
  • Bake in the preheated oven, using leftover dough to patch any cracks, until dough looks dry and light brown, about 20 minutes. Peel off aluminum foil; let pastry cool.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Combine 2/3 cup white sugar and 1/3 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Mix in ground almonds. Add egg, egg yolk, 2 teaspoons flour, and cornstarch; beat until frangipane is smooth. Beat in almond extract and vanilla extract.
  • Spread frangipane evenly over the pastry. Drain pear halves and dry with paper towels. Cut lengthwise into even slices. Place 1 pear half on a spatula and gently fan out slices. Place on frangipane. Repeat with remaining pear halves.
  • Bake in the preheated oven until frangipane is firm to the touch, 40 to 45 minutes. Cool on a wire rack.

    • Nutrition

    613 cal.

    • Total Fat: 24g
    • Saturated Fat: 14g
    • Cholesterol: 104mg
    • Sodium: 171mg
    • Total Carbohydrate: 94g
    • Dietary Fiber: 4g
    • Total Sugars: 66g
    • Protein: 9g
    • Vitamin C: 5mg
    • Calcium: 79mg
    • Iron: 2mg
    • Potassium: 330mg

    Categories

    Baking recipes
    Dessert recipes
    Pastry recipes
    Fruit recipes
    Tart recipes