clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Cut rectangular pear tart on white surface

Pear Frangipane Tart

  • Author: Paula Montenegro
  • Prep Time: 90
  • Cook Time: 40
  • Total Time: 2 hours 10 minutes
  • Yield: 6 -8 servings 1x
  • Category: Pies & Tarts
  • Method: Baking
  • Cuisine: French


Prepare to be blown away 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 the frangipane made and crust baked, the tart is ready in 30 minutes!

The estimated time below takes into account making the dough. If you already have a baked crust, the total time is about 30 minutes.




  1. Preheat the oven to 350º.
  2. Have ready a pre-baked sweet crust according to recipe (link above). I use a rectangular tart pan with 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 half of them, or all of them if you want, and cut each half into slices.
  4. Spread a layer of the almond cream in the bottom of the dough with the aid of a spoon, being careful not to tear the dough.
  5. Put the pear slices on top in a row, or however you want. Sprinkle with sliced almonds if using.
  6. Bake for 20 minutes, or until the pears have started to soften and release some juice, the almond cream is puffed and the crust is golden.
  7. Let cool on wire rack, remove from pan onto a serving platter, and sprinkle with confectioners’ sugar before serving.


  • Pears: this recipe works great with Bartlett pears or any other variety you like. You can use canned ones; take into account 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 in 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. The ratio of almond cream and pears is important.
  • Variation: Apples work great here too, as do plums. If you're feeling festive, use some pistachios 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.
  • Keeping: it can be kept at room t°, 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. I don't suggest freezing it after baking.
  • Freezing: what can be frozen is the frangipane and the sweet crust (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.

Keywords: pear frangipane tart