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    Home » Recipes » Pies & Tarts

    Published: Oct 7, 2022 by Paula Montenegro · Income from ads and affiliate links 54 Comments

    Pear Frangipane Tart

    Jump to Recipe
    Cut rectangular pear tart on white surface, with text
    A close-up piece of pear tart on white surface, brown and white text
    Cut rectangular pear tart image collage, with text
    Very close view of pear tart, green and white text and overlay

    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.

    Partial view of pear frangipane tart on white surface

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    From what I hear, 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, let me tell you.

    The weather is magical for making this fabulous French concoction.

    It's similar to the Apricot Raspberry Tart, but different fruits make a huge difference. How sweet or acidic they are, if they are berries or stone fruit, if they have to be peeled or not. Details that change the final result.

    So let's go over each component of this recipe.

    Close up of rectangular pear tart on white parchment paper.

    Watch our video tutorials 👇🏻

    Table of Contents Hide
    Ingredients
    The tart crust
    The pears
    Frangipane filling
    Assembling the tart
    Baking the tart
    Kitchen notes
    Variations
    Related recipes you might like:
    Pear Almond Tart

    Ingredients

    • Pears: fresh are always encouraged, but this tart can be made with canned pears. Try to choose unsweetened ones if available, 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.

    See the recipe card at the end of this post for quantities.

    The tart crust

    Sweet shortcrust pastry is a French sweet pie crust. Or tart crust. You know they are more prone to thinner pies than the American ones.

    This sweet crust is different but easy to make. It's snappier and not as flaky.

    It can be frozen and works very well with fruit tarts like this or the chocolate raspberry tart.

    Rolling sweet pie crust on white surface.

    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 there are a fair amount of pear varieties that are good for baking, especially this time of year. But they are not available everywhere, like bosc pears for example.

    So don't worry because this pear tart is amazing with the wonderful everyday Bartlett or Williams pears (image below).

    I think they are the most common ones. And they are delicious and juicy and perfect when in season.

    But use whatever type you like the most for baking. Make sure they are only just ripe. Or even firm. So they can still hold well after baking them.

    I leave the skin on and cut them into thin slices. I use them raw and the skin turns golden and adds another texture to the tart. But that is optional. Peel them if that's your preference.

    Many times the pears are cooked beforehand (poaching) when making this recipe. I don't see the point of that extra step because they will be baked further and might turn mushy.

    Here is more info about pear varieties if you're interested in adding new ones to your baking.

    Fresh pear slices and halves on a wooden board.

    Frangipane filling

    It's a simple preparation with ground almonds, butter, sugar, and egg.

    There is a whole post devoted to frangipane on this blog because it deserves it. It is an almond cream that comes together in 15 minutes and can be frozen.

    For me, it is a basic recipe, one that is very versatile and can be used as part of fruit tarts and also pastries, such as the Strawberry Danish Braid. All of them are delicious, of course.

    Purple bowl with almond cream being lifted with a silver spoon. Grey and white surface and background.

    Assembling the tart

    Type of pan: you need a tart pan with removable bottom. Besides that, it can be round, rectangular, or square. Choose your favorite.

    Hand spreading almond cream on rectangular pie crust on a wire rack.

    A thin layer of this almond filling is spread on the pre-baked sweet crust.

    Adding pear slices by hand to long almond tart on a golden wire rack.

    The pears are then arranged over the almond cream.

    Vintage Kitchen tip: don't add too much almond cream filling, as 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

    For this pear 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.

    Long baked pear tart on gold colored wire rack

    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.
    A thin pear tart on white surface with metal pie pans in background

    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.

    Related recipes you might like:

    • Easy Pear Cake
    • Lemon Almond Cake
    • Frangipane (almond cream) with video!
    • Apricot Frangipane Tart

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    Close up of rectangular pear tart on a white surface with metal pan in the background.

    Pear Almond Tart

    ★★★★★

    5 from 8 reviews

    Print Recipe
    Save Recipe Recipe Saved

    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.

    If you already have a baked crust and frangipane, the total time is about 40 minutes.
    • Total Time: 2 hours 5 minutes
    • Yield: 6 -8 servings

    Ingredients

    • ½ recipe Sweet Shortcrust Pastry (or graham cracker dough or your favorite sweet crust)
    • 1 cup almond cream or Frangipane
    • 3 pears
    • 2 Tbs sliced almonds (optional, I didn't use them)
    • Powdered sugar (for serving)

    Instructions

    1. Preheat the oven to 350ºF/180°C.
    2. Have ready a pre-baked sweet crust according to the recipe (link above). 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.
    3. Cut pears in half, core them, peel them if you want, and cut each half into slices.
    4. Spread the almond cream in the bottom of the dough with a spoon or offset spatula, careful not to tear the dough. 
    5. Put the pear slices on top in a row or however you want to. 
    6. 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.
    7. If sprinkling with sliced almonds, do so mid-baking. Otherwise, they might burn before the tart is done.
    8. Let cool on a wire rack, remove from the pan onto a serving platter, and sprinkle with confectioners’ sugar before serving.

    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.
    • 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.
    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Pie dough making: 90 minutes
    • Cook Time: 20 minutes
    • Category: Pies & Tarts
    • Method: Baking
    • Cuisine: French

    Keywords: pear frangipane tart

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Pies & Tarts

    • Linzer Tart Recipe
    • Bourbon Pecan Tart
    • Pumpkin Dump Cake
    • Chocolate Bourbon Pecan Pie

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. David Scott Allen says

      October 31, 2022 at 1:01 pm

      I love pear frangipane tarts — I definitely need to try your version. The combination of pear and almond is one of my favorites.

      Reply
    2. Amy Dong says

      November 04, 2019 at 5:11 pm

      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 🙂

      ★★★★★

      Reply
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