Elegant Pear Frangipane Tart: A Perfect Blend of Flavors and Textures

Indulge in the exquisite taste of this Pear Frangipane Tart, a pastry that combines the delicate flavors of poached pears with the richness of almond cream. This recipe guides you through creating a tender pâte sucrée crust, filling it with a luscious almond frangipane, and topping it with beautifully poached pears. The tart is then baked to perfection, allowing the frangipane to puff up and the crust to turn a golden brown. A final glaze of simple syrup adds a lovely sheen to the pears, enhancing the overall appearance of the tart. Ideal for a special dessert, afternoon tea, or as an elegant addition to any gathering, this Pear Frangipane Tart is a delightful combination of textures and flavors that are sure to impress.


For the Pâte Sucrée:

  • ½ cup unsalted butter, soft (113g)
  • ⅓ cup sugar (70g)
  • 1 tsp vanilla extract
  • 1 large egg, room temperature
  • 1 ⅔ cups bleached all-purpose flour (200g)

For the Frangipane Almond Cream:

  • 1 cup almond meal (120g)
  • 1 tbsp flour (8g)
  • ½ cup sugar (100g)
  • ½ cup unsalted butter, melted and chilled (113g)
  • 2 large eggs, room temperature
  • 1 tsp almond extract

For the Poached Pears:

  • 2-3 small-medium pears
  • 3 cups water (720ml)
  • 1 cup sugar (200g)
  • Juice and rind of one lemon

For the Simple Syrup:

  • 1 cup reserved poaching water (240ml)
  • ¼ cup sugar


  • ¼ cup sliced almonds


  1. Pâte Sucrée: In a food processor, blend butter and sugar. Add vanilla and egg. Mix in flour to form a dough. Chill for 30 minutes.
  2. Almond Frangipane: Mix almond meal, flour, sugar, melted butter, eggs, and almond extract.
  3. Poaching Pears: In a saucepan, simmer water, sugar, lemon juice, and rind. Add peeled, cored, and halved pears. Poach for 10-15 minutes. Cool and slice.
  4. Blind Baking Crust: Roll dough and fit into a tart shell. Blind bake at 375°F (190°C) for 15 minutes with pie weights. Remove weights and cool.
  5. Assembling: Spread almond cream in tart shell. Arrange pear slices on top. Optionally, sprinkle with almonds.
  6. Baking: Bake at 350°F (180°C) for 40-45 minutes. Cool for 30 minutes.
  7. Glazing: Simmer reserved poaching water and sugar for syrup. Brush pears with syrup.

Recipe Notes:

  • Store leftover tart at room temperature for up to 3 days.
  • Prepare crust and frangipane in advance if desired.
  • Use ripe but firm pears for best results.
  • If crust browns too quickly, protect with foil or a crust shield.
  • Adjust tart size and baking time as needed.

Enjoy this Pear Frangipane Tart as a sophisticated and flavorful dessert that combines the sweet tenderness of pears with the nutty richness of almond cream. It’s a delightful treat that’s sure to elevate any dining experience. Don’t forget to bookmark our site for more gourmet pastry recipes!

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