Prepare to be captivated by this delectable pear frangipane tart! A layer of almond cream cushions slices of pears in a sweet shortcrust pastry. The different components can be made in advance, so if you have them ready, the tart is out of the oven in 30 minutes! Use a round, square, or rectangular pie pan as I did.
Pears + almonds in a fabulous tart
Fall is a very popular season. The weather, the clothes, the colors, and the crisp air contribute to a good mood. If you add a pear frangipane tart to that list, it grows exponentially.
Pears are one of the star fruits of the season, and showcasing them in a simple tart with almonds is a great idea. Also knows as the French tarte bordaloue aux poivres.
The weather is magical for making this fabulous French concoction, a sister to our latest apple tart recipe. And similar to the Apricot Raspberry Tart.
But different fruits make a huge difference. How sweet or acidic they are, whether they are berries or stone fruit or if they have to be peeled. Details that change the final result.
3 parts to this recipe
- Pears: fresh are always encouraged, but this tart can be made with canned pears. If available, try to choose unsweetened ones, as the almond filling is sweet enough. Some recipes use poached pears (cooked) but I like raw ones that will have some bite after they're baked.
- Tart dough: we use the French pate sucrée (sweet shortcrust pastry), which is crisp and sweet.
- Almond cream: also known as frangipane, it's a fantastic and easy-to-make filling that can be made in advance.
Step-by-step VIDEO
The crust
Tart dough: we use the crisp and sweet French pate sucrée (sweet shortcrust pastry). This is the classic tart crust. You know they are more prone to thinner pies than the American ones.
This sweet dough is snappier and not as flaky as traditional American pie crusts.
It can be frozen and works very well with fruit tarts like this one or the chocolate raspberry tart.
Blind baking the crust
Blind baking is pre-baking the dough with weight on top. It is called blind because the raw pie dough is completely covered with paper (aluminum foil or parchment paper).
Why is this step recommended?
- To prevent a soggy crust: some fillings tend to seep into the unbaked dough while baking, so this step ensures that the dough develops a dry layer before the tart is filled and is not soggy after it is baked.
- To keep the shape: if left to chance without refrigerating, pricking, and blind baking, the pie dough will puff and shrink as it bakes. We don't want that. We want it to keep its shape and have enough space for the filling.
For more details, click for step-by-step photos of blind baking.
The pears
By now, we all know a fair amount of pear varieties are good for baking, especially this time of year. But they are not available everywhere, like bosc pears, for example.
This pear tart is amazing with everyday Bartlett or Williams pears, the most common ones. They are delicious and juicy and perfect when in season. Here is more info about pear varieties if you want to add new ones to your baking.
How ripe should they be? Make sure they are only just ripe or even on the firm side, so they can still hold well after baking them.
Should you peel the pears? it's up to you. I leave the skin on and cut them into thin slices. The skin turns golden, adding another texture to the tart. But that is optional. Peel them if that's your preference.
Some recipes use poached pears (cooked beforehand). I don't see the point of that extra step because they will be baked further and might turn mushy. But you can.
Frangipane filling
It's a simple preparation with ground almonds (or almond flour), butter, sugar, and egg. An almond cream that comes together in 15 minutes and can be frozen.
There is a whole post devoted to frangipane because it deserves it.
For me, it is a versatile basic recipe that can be used as part of fruit tarts and pastries, such as the Strawberry Danish Braid. All of them are delicious, of course.
Assembling the pear tart
Type of pan: you need a tart pan with a removable bottom. Besides that, it can be round, rectangular, or square. Choose your favorite.
A thin layer of this almond filling is spread on the pre-baked sweet crust.
The pears are then arranged over the almond cream.
Vintage Kitchen Tip
Don't add too much almond cream filling; it will overpower the pear flavor and be too sweet. Whatever way you arrange the pear slices is fine. The tart will taste amazing, no matter the pattern.
Baking the tart
A layer of this almond filling is spread on the pre-baked sweet crust and topped with pear slices. It will puff in the oven and add a wonderful buttery almond flavor.
The result is golden, juicy, and amazing. We want enough fruit so the rest of the components don't overpower it.
It's almost a last-minute stunning dessert if you have the tart dough and almond cream made ahead of time.
Variations
- Fruit: Apples work great, as do plums.
Nuts: if you're feeling festive, use some pistachios or hazelnuts instead of almonds in the cream, that would be just amazing, and you can invite me for a cup of coffee and a slice of tart. - Flavorings: use a dash of ground cinnamon, cardamom, or drops of vanilla extract in the filling for another layer of flavor.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Pears: this recipe works great with Bartlett pears or any other variety you like. You can use canned ones; consider that they will be much softer after baking. I leave the skin on and love how it colors during baking (image above). You can also cut the pears into thicker wedges. They will be crunchier because they will not bake as much when the tart is done.
- Crust: I am a big fan of this Sweet Shortcrust Pastry, but most sweet pie crusts will work as long as they're on the sweet side. Make sure the crust is blind-baked first.
- Frangipane: use a nice layer, but don't overdo it, as it's a very sweet mixture. The ratio of almond cream and pears is important.
- Keeping: it can be kept at room temperature, wrapped in plastic, for a few days or in the fridge for several days, but the pears will lose their shine and dry out a bit. You can brush a very thin layer of apricot jam on top before serving. But I don't suggest freezing it after baking.
- Freezing: you can freeze the frangipane and the sweet tart dough (already in the pan before pre-baking it).
- Serving: this tart is amazing served warm with ice cream on top. A dusting of powdered sugar is pretty when you serve it right after it's made.
Related recipes you might like:
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French Pear Almond Tart
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Ingredients
Sweet tart dough:
- ½ cup + 1 tablespoon unsalted butter, at room temperature
- ¾ cup powdered sugar
- 1 egg, at room temperature
- 1 ¾ cups all-purpose flour
- pinch salt
Almond cream:
- ½ cup whole almonds, or almond flour
- ⅓ cup sugar
- ¼ cup unsalted butter, at room temperature
- 1 egg white, at room temperature
- 1 teaspoon all-purpose flour
- ⅛ teaspoon almond extract
- ⅛ teaspoon vanilla extract, optional
Pear filling:
- 3 pears
- 2 tablespoons sliced almonds, optional
- 1 teaspoon powdered sugar, for serving
Instructions
For the tart crust:
- I use a rectangular tart pan with a removable bottom, but it can also be made in an 8-inch round or square pie pan with removable bottom.
- Preheat the oven to 350ºF/180°C.
- Cream ½ cup + 1 tablespoon unsalted butter in a large bowl with a spatula until smooth. Add ¾ cup powdered sugar and mix until incorporated.
- Add 1 egg and mix with the spatula or a fork. It will not be smooth or completely incorporated and that is fine.
- Add 1 cup flour and pinch salt. Mix it, but don’t wait until the flour is completely incorporated and add the remaining ¾ cup flour. Now, mix it until it's mostly incorporated. Use the spatula to slide and fold the dough. A few dry spots might remain.
- Turn the uneven dough onto a clean surface or counter and mix with your hands, trying to make it come together but handling it as little as possible. The more you handle it, the softer the butter gets and the tougher the crust will be after it's baked. So, a quick, light touch is the best. Don't knead it like you would bread.
- When you have a smooth dough ball, wrap it in plastic and refrigerate for at least 1 hour and up to 2 days. While the crust is resting, you can make the almond cream.
- When ready to roll, take the dough from the fridge and let barely soften at room temperature. The dough must still be cold. Simply wait until you can start to roll it, but not until it is very soft. This is important to ensure a tender dough.
- On a lightly floured counter, start rolling the dough disc, making sure you do quarter turns (I do them to the left) often to ensure the dough is not sticking and adding more flour to the counter if it is sticking.
- Once you have rolled the dough a few inches larger than the pan, fold it in half and place it in the middle of the pan. It's soft, so handle with care.
- Open the dough and line the pan, being careful not to stretch the dough. Use your hands to lower the dough and reach the union between the bottom and sides of the pie pan. If it tears, press it back together with your fingers and pat an extra piece of dough (from the scraps) if necessary.
- Go over the rim of the pan with the rolling pin to remove excess dough.
- Prick the bottom with a fork, freeze for 20 minutes, or put it in the refrigerator for 1 hour. At this point, you can leave the dough frozen in the pan, wrapped in plastic, for up to a month.
- How to prepare a pie crust for blind baking: take out the cold, lined pie pan from the fridge or freezer. Cut a piece of aluminum paper that is larger than the tart pan. Line the inside of the pan by covering the cold dough with it and adjusting it so that it takes the shape of the dough. You can also use parchment paper, but it's usually coarser and more difficult to make it take the shape of the pan and cover the dough well. Add weight. I use round ceramic weights that you can buy online, but you can add any raw grains and legumes such as beans, lentils, rice or even flour (simply fill the aluminum paper with flour or rice or whatever you're using until you have added a layer of weight that will be enough to keep the paper down during baking. Bake for 15 minutes. It might be a few minutes more or less depending on the type of pie crust, but the idea is to let the dough bake and dry out enough so that we can lift the aluminum paper without it attaching to the raw dough. The paper should lift easily and the dough below will be half baked, very lightly golden. Fill and bake further following instructions in the recipe for the tart or pie you're making.
For the almond cream:
- In the food processor (using whole almonds): process ½ cup whole almonds and ⅓ cup sugar until almonds are in coarse pieces.
- Scatter ¼ cup unsalted butter in pieces and 1 egg white. Process until it all becomes a cream.
- Sprinkle 1 teaspoon all-purpose flour, ⅛ teaspoon almond extract and ⅛ teaspoon vanilla extract, if using, and process *just* to mix.
- By hand (using almond flour): combine ½ cup almond flour and ⅓ cup sugar.
- Add ¼ cup unsalted butter and 1 egg white and whisk energetically until it's well integrated and creamy.
- Sprinkle 1 teaspoon all-purpose flour, ⅛ teaspoon almond extract and ⅛ teaspoon vanilla extract, if using, and mix just until combined well.
- For both options: Transfer to an airtight container or bowl tightly covered with plastic wrap. Keep refrigerated for a few weeks or frozen for up to a month.
To assemble the pear tart:
- Cut 3 pears in half, core them, peel them if you want, and cut each half into slices.
- Spread the almond cream in the bottom of the dough with a spoon or offset spatula, careful not to tear the dough.
- Put the pear slices on top in a row, circle if using a round pan, or however you want to.
- Bake for 20 minutes, or until the pears start to soften and release some juice, the almond cream is puffed and the crust is golden.
- If sprinkling with 2 tablespoons sliced almonds, do so mid-baking. If you add them from the start, they might burn before the tart is done.
- Let cool on a wire rack, remove from the pan onto a serving platter, and sprinkle with a little 1 teaspoon powdered sugar before serving.
Adele says
Could this be made with a puff pastry crust?
Paula Montenegro says
Yes it can Adele!
David Scott Allen says
I love pear frangipane tarts — I definitely need to try your version. The combination of pear and almond is one of my favorites.
Amy Dong says
Pears are truly one of my favorite things to bake with... I actually love them over apples (though apples are great, too!) Your tart is beautiful 🙂
Gail says
Pear frangipane is one of most favourite kind of tarts! I love the layers of pears! So pretty.
Jenni LeBaron says
I just love frangipane! Adding the pears to this gorgeous tart is just perfect too. What a gorgeous treat for the holidays!
Leanne says
I've often seen Frangipane tarts on Instagram and always wanted to make one! This one looks so delicious and elegant. It would make the perfect dessert for the holiday entertaining season!
Jacqui Debono says
This was gorgeous to look at and eat! Can't believe it was so quick to make too!
Candice says
This recipe is such a show stopper! And when I read 30 minutes, I HAD to give it a try. It was wonderful, and the tart was actually ready in 30 minutes! Can't wait to make it again for Thanksgiving.
Anna says
I love anything with pears! They are such a great ingredient, especially in baking! Your recipe looks utterly delicious and it's so good that most of it can be prepped in advance!
Bernice Hill says
I took one look at this tart and started drooling! I love pears so much and I bet they play well with the frangipane too.
Elaine says
If only pear season changed to Jan-Dec... 🙂 There are so many recipes to make with it. And this tart is one of them - too good not to try it! Love that you can make some of it in advance - just perfect!
felicia | Dish by Dish says
Me encantó esa tarta!!!! Ahora que vienen los duraznos y otras frutas de primavera y verano, voy a aprovechar y hacer muchas tartas dulces! Espero que estes muy bien! xo, feli
Lora CakeDuchess says
I often think of you and your seasons when we are baking in our different groups. Fall is a favorite season of mine. I adore pears and tarts and love this gorgeous dessert, Paula.