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Pear frangipane tart recipe

Pear frangipane tart recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Frangipane tart

Pears and almonds are a delicious and classic combination for a sweet tart. You can use shortcrust pastry instead of puff pastry on the top, or simply scatter some flaked almonds on the frangipane instead of adding the circle of puff pastry.

2 people made this

IngredientsMakes: 1 24cm tart

  • For the pastry
  • 300g plain flour or 00 grade flour
  • 150g butter
  • 100g caster sugar
  • 1 egg
  • 1 pinch salt
  • For the frangipane
  • 150g caster sugar
  • 150g butter
  • 3 eggs
  • 150g ground almonds
  • For the pear filling
  • 1 tablespoon butter
  • 2 or 3 medium pears, peeled, cored and chopped
  • 1 tablespoon demerara sugar
  • For the pastry topping
  • 1 24cm round puff pastry disc
  • icing sugar, as needed
  • flaked almonds, as needed

MethodPrep:30min ›Cook:40min ›Ready in:1hr10min

    To make the pastry:

  1. Place flour, butter, caster sugar, egg and pinch of salt in a food processor; mix to combine and form a dough. If you prefer to do this by hand, mix the ingredients with a spatula, then with your hands until combined. Wrap in cling film and refrigerate for 30 minutes.
  2. To make the frangipane:

  3. Place 150g caster sugar and 150g butter in a large bowl; use an electric beater to mix until light and fluffy. Beat in the eggs, one at the time; add ground almonds and mix to combine. Set aside.
  4. To make the pear filling:

  5. Melt 1 tablespoon butter in a pan over low heat; add pears and stir to coat in melted butter. Turn up the heat and add the demerara sugar. Stir and cook for about 2 or 3 minutes, until lightly caramelised. Set aside.
  6. To assemble the tart:

  7. Preheat oven to 180 C / Gas 4. Grease and lightly flour a 24cm loose-bottomed tart tin.
  8. Roll out the shortcrust pastry; line the tart tin, pricking the base with a fork. Spoon the pears over the base and spread the frangipane on top. Cover the tart with the puff pastry disc, pressing it down around the edges to seal. Pierce the top with a fork and scatter flaked almonds on top.
  9. Bake in preheated oven for 40 to 45 minutes. If you find that the puff pastry browns too quickly ,cover with foil and continue baking until pastry base is cooked.
  10. Remove from oven and cool completely. Dust with icing sugar and serve.

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Pistachio Pear Tart

This delightful Pear Tart is filled with a frangipane cream made with pistachios rather than the usual almonds, which gives it a dazzling green colour and stunning flavour. Made with a classic buttery French Tart Crust, it’s a perfect Autumn dessert that makes the most of ripe pears. Smart and yet rustically casual, this tart is fitting for any occasion!

Recipe Summary

  • ⅔ cup blanched whole almonds, toasted
  • ½ cup sugar
  • 2 tablespoons butter, divided
  • ¾ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • 1 large egg
  • 12 (14 x 9-inch) sheets frozen phyllo dough, thawed
  • Cooking spray
  • 2 red Anjou pears, cored and thinly sliced
  • 2 tablespoons apple jelly

Place almonds and sugar in a food processor process until very finely ground. Add 1 1/2 teaspoons butter, vanilla, salt, and egg process to form a sticky paste.

Place remaining 1 1/2 tablespoons butter in a small microwave-safe bowl microwave at HIGH 20 seconds or until butter melts. Arrange 1 phyllo sheet on a cutting board or other work surface (cover remaining phyllo to keep from drying) brush lightly with butter. Top with another phyllo sheet brush lightly with butter. Fold phyllo stack in half lengthwise to form a 9 x 7-inch stack. Loosely fold edges of phyllo up toward the center to create a 4 1/2-inch rimmed tart shell. Place on a baking sheet lined with parchment paper coat phyllo shell with cooking spray. Repeat procedure with the remaining phyllo sheets, butter, and cooking spray to form 6 shells.

Spread about 2 tablespoons almond mixture over each tart shell top each with about 6 slightly overlapping pear slices. Bake at 375° for 23 minutes or until phyllo is browned and crisp.

Place jelly in a small microwave-safe bowl microwave at HIGH for 20 seconds or until jelly melts. Brush jelly evenly over tarts.

Wine Note: The rich, pear-and-honey flavors of Pacific Rim Vin de Glacière Riesling (Washington, $1 4/375-milliliter) deliver the right amount of sweetness (so that you actually taste the wine) without steamrolling the tarts. Be sure the wine is well chilled to bring out its palate-cleansing crispness. --Scott Jones

Pear Frangipane Tart Recipe

Find out how to make this delicious and comforting pear frangipane tart, following my simple recipe..
#bakingisfun #pearfrangipanetart #recipe.
250g Plain Flour (2 cups).
125 g Butter (1/3 cup).
60g Icing sugar (1/3 cup).
1 Egg yolk.
2 TBSP Double cream.
1 TBSP Apricot Jam (per tart).
150g Butter (2/3 cup).
150 Caster sugar (3/4 cup).
150g Ground Almond (1 cup).
1 Egg, beaten.
1 tsp Almond extract.
1 tsp vanilla extract.
6 TBSP Flaked Almonds.
Poached Pears.
4 ripe pears.
2 L water ( 1 cup or enough water that fills the saucepan 3/4 of the way).
300g sugar ( 1 1/3 cup).
2 cardamom pods.
1/2 Vanilla pod.
1 TBSP sliced ginger.
1 cinnamon stick.
1 tsp lemon juice

Video taken from the channel: Ezeilo Cooks


  • For the pastry:
  • 200g (7oz) plain flour
  • 100g (3½ oz) butter, chilled and diced
  • For the filling:
  • 100g (3½ oz) butter, softened
  • 100g (3½ oz) caster sugar
  • 2 large eggs
  • 100g (3½ oz) ground almonds
  • Grated zest of 1 lemon
  • 3 plump, ripe pears (eg, Comice)
  • Knob of butter, melted
  • 2tsp caster sugar
  • 1tbsp smooth apricot jam

Pear Frangipane Tart

This classic French recipe for Pear Frangipane Tart is the perfect use for fall pears. Use a 10" tart pan with a removable bottom for this wonderful and delicious recipe.

You do need to use a tart pan with a removable bottom for this recipe. This pan is wider and shallower than a typical pie pan and shows off the pears beautifully. Be careful when handling this type of pan. Even with a pie crust pressed into it, the sides can slip off the bottom. Hold the pan by the sides, never by the bottom.

The pears you choose for this recipe should be firm but ripe. They should yield gently to pressure, but should not have any soft spots or bruises. Pears do turn brown quickly after they have been peeled and cut, so work fast. You can brush them with lemon juice as you work if you aren't a fast worker. Bosc pears work well since they seem to have more flavor.

This beautiful tart can be served warm or cool. It's delicious topped with whipped cream, softly whipped with a bit of powdered sugar and vanilla or pear liqueur. Serve it after a hearty meal of roast chicken served with scalloped potatoes and a green salad.


  • For the pastry:
  • 200g (7oz) plain flour
  • 100g (3½ oz) butter, chilled and diced
  • For the filling:
  • 100g (3½ oz) butter, softened
  • 100g (3½ oz) caster sugar
  • 2 large eggs
  • 100g (3½ oz) ground almonds
  • Grated zest of 1 lemon
  • 3 plump, ripe pears (eg, Comice)
  • Knob of butter, melted
  • 2tsp caster sugar
  • 1tbsp smooth apricot jam

    and spoons
  • 9-inch (23cm) tart pan with a removable bottom
  • Parchment paper
  • Pie weights (beans/rice)

You really won’t believe how quickly this tart comes together. Here’s how you make a pear-frangipane tart (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Preheat your oven to 425°F (220°C).
  2. Roll out and line the pie crust into a 9-inch (23cm) tart pan with a removable bottom.
  3. Using a fork, prick the dough all over. Then, line the dough with parchment paper and fill it with your pie weights. (You can use dry beans or rice. The goal here is to keep the bottom of the tart flat instead of letting it bake up.) Bake for 15 minutes.
  4. Lower the heat to 350°F (180°C). Bake for another 15 minutes.
  5. Remove the pie weights and let the pie crust cool for 10 minutes.
  6. Whisk together the frangipane and the egg. Spread the mixture in the bottom of the baked tart shell.
  7. Take the poached pear halves and slice them crosswise into thin slices. Arrange the slices on top of the frangipane, with the narrow ends pointing toward the center. Press down slightly onto the pears.
  8. Bake the tart until the filling is set. This should take about 50-60 minutes.
  9. Allow the tart to cool for 10 minutes. If you are using the strained apricot jam for a shine, brush it on after 10 minutes.
  10. Allow the tart to cool completely before serving.

How to make pear frangipane tart

The prep is divided into 3 main steps. First, make the pastry. This is a very easy and quick homemade pastry recipe. And so worth making it from scratch.

The next step is poaching pears. This does not take long and the whole prep and poaching are done while the pear tart pastry is resting. However, you can easily use canned pear halves which makes it a great all-year-round tart recipe.

Finally, we prepare the frangipane filling – this is a mixture of sugar, butter, ground almonds, eggs, and flour.

The recipe card has all the steps explained. This takes about 5-7 minutes and is also done during the pastry resting time.

We bake the pastry crust for 10 minutes, then add frangipane layer and pear. This goes back in the oven and you need to bake it until the middle layer is set. The top should be golden brown.

This is a simple pear tart recipe that is not overly sweet. Pears are one of the key ingredients and without them, this tart would taste rather plain.

If you are looking for more pear desserts, I have a few ideas for you:

Stuffed baked pears are made with puff pastry. They are easy to make and look so pretty. Another great way to use pears is making a pear galette. This rustic tart makes a tasty dessert.

Pear Frangipane Tarts Recipe & Video

Whenever I go into a French Bakery, I love to look at all the beautiful pastry tarts. One day I decided I wanted to learn how to make them. So I went to the San Francisco Baking Institute (SFBI) and took a pastry class on making tarts and pies. One of my favorites was these individual Pear Frangipane Tarts. They start with a deliciously sweet and crisp almond pastry crust. Then each tart is filled with a layer of raspberry jam, a layer of almond cream (frangipane), topped with thin slices of juicy sweet pears. But as with most French pastry tarts, it is the finishing of the baked tarts which sets them apart. So when they come out of the oven, the edges of the pears are browned, and then to make the tarts "pop", the entire surface of the tart is brushed with a shiny apricot glaze and the edges of the tarts are sprinkled with either pearl sugar (my favorite) or sliced almonds .

French Pastry Tarts typically have quite a few components. For these Pear Frangipane Tarts we have a sweet pastry crust, raspberry jam, almond cream, slices of pears, an apricot glaze, and pearl sugar (or sliced almonds). Luckily you can make some of the components ahead of time to make things easier. The pastry crust can be made a day or two in advance or you can even make and freeze the pastry for a couple of months. The raspberry jam can be either homemade or store bought. If making homemade (my preference) you can make it up to a week ahead and store it in the refrigerator. The almond cream (frangipane) can be made a few days in advance and stored in the refrigerator. Or you can even freeze it. For the pears, my preference is to use canned Bartlett pear halves, the ones that are packed either in pear juice or a heavy syrup. The reason I like canned pears is the quality is consistent year round, they taste very good, and there is very little work involved. All you need to do is to drain the pear halves and slice them. However, you can use fresh pears but you will need to first poach the pears in a sugar syrup just until tender.

Sweet Almond Pastry: First, s ift the flour with the almond meal, confectioners sugar, baking powder, and salt. Then place in the bowl of your electric stand mixer, fitted with the paddle attachment. (Can also use a hand mixer). Add the chunks of cold butter and beat on medium low speed until the mixture is mealy (grainy with no visible pieces of butter). Add the cold egg yolks and seeds from the vanilla bean (if using) and beat on low speed until the dough comes together (pastry will be yellow in color).

Place the pastry onto your work surface and gather into a ball. Divide the pastry into 6 equal pieces (about 60 grams each). Wrap each piece of pastry in plastic wrap. Place in the refrigerator to chill for at least six hours (the pastry can be stored in the refrigerator for up to three days or frozen for up to three months). After the pastry has chilled sufficiently, place o n a lightly floured surface, and roll each piece into a 5 1/2 inch (14 cm) round. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll.) Place the rounds of pastry on a baking sheet and chill in the refrigerator for about 30 minutes (to firm up the pastry which makes it easier to place in the tart rings). Then g ently place each round into a 4 x 3/4 inch (10 x 2 cm) tart ring (or pan). Never pull the pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the tart ring). Gently lay in tart ring (or pan) and lightly press the pastry onto the bottom and up the sides of the tart ring (pan). With a sharp knife cut excess pastry from top of tart ring (pan). Then with a thumb up movement, again press dough into creases of ring (pan). Place the tart rings (pans) on a parchment lined baking sheet, cover, and place in the refrigerator while you make the Frangipane.

Frangipane: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar until light and fluffy. Add the eggs and seeds from the vanilla bean, and beat until incorporated. Scrape down the sides and bottom of your bowl as needed. Then add the almond meal, flour, and salt and beat until combined. (If not using immediately, transfer to a bowl, cover and refrigerate for up to three days.)

Place the seedless raspberry preserves (jam) in a small piping bag fitted with a small plain tip.

Assemble: Prick the bottom of each tart shell with the tines of a fork. Next, pipe thin concentric circles of the raspberry jam on the bottom of each tart shell. Then fill the tart shells about 2/3 - 3/4 full with the frangipane and smooth the tops with the back of a spoon or offset spatula. Lastly, pat the pear halves dry with a paper towel. Slice each pear half into thin slices and place one pear half in the center of each tart. Place the baking sheet with the filled tarts in the refrigerator while you preheat your oven.

P reheat your oven to 350 degrees F (180 degrees C).

Bake the tarts for about 30 to 35 minutes or until golden brown (the frangpipane will puff up during baking). Remove from oven and let cool on a wire rack.

Apricot Glaze: In a small saucepan heat the apricot preserves until boiling. Remove from heat and strain to get rid of lumps. Add the Cognac or water.

If desired, using a hand held butane kitchen torch, brown the tips of the pear slices. Using a pastry brush, lightly brush the tops of the tarts, both the pears and frangipane, with the apricot glaze. Sprinkle the edges of the tarts with pearl sugar or sliced almonds.

The Pear Frangipane Tarts are at their best the day they're made. But you can cover and refrigerate for about two days. The tarts can be frozen but the pastry crust will not be as crisp. Defrost in the refrigerator overnight.

Makes 6 - 4 inch (10 cm) tarts.

1 1/4 cups (160 grams) all-purpose flour

Scant 1/3 cup (30 grams) almond meal (ground almonds)

2/3 cup (65 grams) confectioners (powdered or icing) sugar

1/4 teaspoon (1 gram) baking powder

Seeds from 1/2 vanilla bean (optional)

5 tablespoons (70 grams) cold unsalted butter , diced

3 large cold egg yolks (52 grams)

1 cup (100 grams) almond meal (ground almonds

2 tablespoons (25 grams) all purpose flour

1/2 cup (100 grams) granulated white sugar

7 tablespoons (100 grams) unsalted butter

2 large eggs, at room temperature

Seeds from one vanilla bean (or 1 teaspoon (4 grams) pure vanilla extract)

1/3 cup (80 ml/grams) seedless raspberry jam or preserves (homemade or store bought)

6 Pear Halves (cooked) (I use canned Bartlett Pears that have been packed in either heavy syrup or pear juices)

Watch the video: Hruškový koláč (January 2022).