Pear Frangipane Tart

A classic French dessert. This Pear Frangipane Tart is made with a buttery crust that is filled with sweet poached pears that are nestled in a smooth and creamy Frangipane ( almond cream ). Baked to perfection then sprinkled with sliced almonds and dusted with powdered sugar for a touch of added sweetness.

This Pear Frangipane Tart recipe is a family favorite. In fact it has become a staple at holiday celebrations. But it doesn’t have to be a holiday for my family to want this tart. The combination of those sweet juicy pears, smooth frangipane cream and that buttery crust, makes them want this tart any time of the year.

Why You Are Going To Want To Make This Tart.

• Presentation: With its sophisticated presentation, it’s a real show stopper.

• Flavor Combination: The Combination of juicy poached pear, smooth and creamy frangipane and that flaky buttery crust is the perfect balance of warmth and sweetness. When brought together, these flavors complement each other to create one delicious bite.
• Texture: With that flaky crust and those tender juicy pears that are nestled in that soft custard, every bite becomes a texture playground.
• Make Ahead: This is an excellent make ahead dessert because all the components of this dessert can be made ahead of time. I like to assemble and bake the day before serving, allowing it to set and the flavors to deepen.

Disclaimer

As an Amazon Associate, I earn from qualified purchases.

Tips For Making This Tart

Preparing The Pears:

• You can poach your pears several days in advance. I do this then store them in an air tight container in there poaching liquid in the refrigerator so that they are ready when I need them.
• For poaching I like to use a Bartlett Pear. It should be firm but ripe. You will want pears that still have there stems. These act as little handles so that you can easily place them in the poaching water.
• You will want to peel the pears first them rub them with a little lemon juice to prevent browning. To core the pears, I suggest using a Melon Baller, this will be the easiest most efficient way to core the pears without damaging them. When coring you want to start at the bottom of the pear and scoop out the core until you’re half way up. You do not want to go all the way through the pear. You will want to leave the top of the pear in tack.
• When ready to use them, remove them from the liquid and pat them dry with a paper towel so that you don’t put excess liquid into the frangipane fillling.

Preparing The Crust:

• Cold ingredients are very important in accomplishing a flaky crust. I like to cut my butter into small cubes ahead of time and place the cubes in the freezer for a few minutes so that I can assure they are cold.
• Using a Food Processor is the perfect way to prepare your crust. By using a food processor you avoid the warmth of your hands having too much contact with the pastry which could prematurely melt the butter.
• After pressing the pastry into the tart pan, you will want to place it in the refrigerator to chill for 30 minutes. If you are making your crust ahead of time, just form it into a disk, wrap it in plastic wrap and store it in the refrigerator for up to three days.
• This crust is blind baked. Using Pie Weights will prevent the crust from puffing up while par baking.

Preparing The Custard (Frangipane)

• Room Temperature Ingredients: For the custard you will want to use room temperature ingredients. This will allow them to completely blend into each other smoothly.
• Vanilla Extract: I always opt for Pure Vanilla Extract rather then imitation vanilla extract due to its intense vanilla flavor.
• Almond Flour: It is best to sift your almond flour through a mesh sieve. This will make sure that there aren’t any lumps and your flour is light and airy.

What You Will Need To Make This Tart

Equipment:

• Melon Baller: This is the easiest most efficient way to remove the cores from the pears without damaging them.
• Tart Pan: You will want to use a 10” round tart pan with a removable bottom. I like to use one that is non stick so that my tart comes out easily.
• Stand Mixer: If you are able to make the investment, this is the perfect kitchen appliances to blend your ingredients together. At Electric Hand Mixer will work fine also.
• Microplane: For zesting the lemons.
• Mixing Bowls: Having mixing bowls in a variety of sizes helps in the preparation of this tart. I also prefer to use glass mixing bowls because they do not have a reaction with acidic ingredients which could change the flavor of your recipe.

Ingredients:

• Pears: The star of the show. I like to use a Bartlett Pear. It is best if they are ripe but firm to the touch.

• Flour: A good All Purpose Flour works perfect for this recipe.
• Sugar: This recipe calls for both Granulated Sugar for both added sweetness and texture and Powdered Sugar for dusting the tart before serving.
• Salt: A pinch of salt added to recipes will help enhance the flavors in that recipe.
• Butter: I always opt for unsalted butter so that I can control the salt content in my recipes.
• Vanilla Extract: I always opt for Pure Vanilla Extract due to its intense vanilla flavor.
• Lemon Zest:: For added brightness.
• Spices: Spices like Cinnamon Stick and Star Anise Pods are used to add warmth to this recipe.
• Eggs: Will add richness and structure to this tart.
• Almond Flour: Almond Flour is the base for the Frangipane Cream giving it that sweet nutty almond flavor while also giving it a creamy thick texture
• Dark Rum: This will add warmth and richness to this recipe.