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Pear Frangipane Tart

Carissa Erzen
This easy pear frangipane tart is made with a press-in pastry crust so you don't need to chill or roll out the dough. And fresh pears are sliced really thin so they become deliciously tender in the oven. Best of all, the frangipane almond cream filling only takes about 10 minutes to make!
5 from 2 votes
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine French
Servings 12 slices
Calories 354 kcal

Ingredients
  

CRUST

  • 2 cups all purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt (use table salt or fine sea salt)
  • 8 Tablespoons unsalted butter, melted (1 stick)

FRANGIPANE

  • 6 Tablespoons unsalted butter, softened to room temperature
  • ½ cup granulated sugar
  • ¼ teaspoon salt (use table salt or fine sea salt)
  • 2 large eggs (at room temperature)
  • 2 teaspoons almond extract
  • 1½ cups blanched almond flour (don't use almond meal)

TOPPING

  • 1 lb pears (2 large or 3 medium pears) use a variety ideal for baking such as Bartlett, Bosc, and Anjou

Instructions
 

Make and Par-Bake the Crust

  • Preheat the oven to 350°F. Grease a 10-inch or 11-inch tart pan or shallow pie tin with butter.
  • In a large mixing bowl, whisk the all purpose flour, sugar, cinnamon, and salt together.
    Add the melted butter and mix with a fork until it forms a crumbly mixture.
  • Pour half of the crumbly dough into the greased tart pan. Gently press the dough around the edges, up the walls of the tart pan with your fingers.
    Pour the rest of the dough into the pan and press the dough in an even layer. Poke the dough a dozen times with a fork.
  • Bake for 10 minutes. (It won't look much different at this point.)
    Remove the tart from the oven and set aside to cool while you make the filling.

Prepare the Frangipane Filling

  • In a large mixing bowl with a hand mixer or in a stand mixer with the paddle attachment, beat the butter and sugar together until it’s light and fluffy, after 2 to 3 minutes.
  • Add the salt, eggs, and almond extract. Mix again until it’s combined, after 1 to 2 minutes.
  • Add the almond flour and mix with a large spoon or silicone spatula until it’s combined. Set aside.

Prepare the Pears & Bake the Tart

  • Wash & dry the pears. Cut them in half. Slice them as thinly as possible, and discard the cores.
  • Spread the frangipane in an even layer in the cooled crust.
  • Arrange the pear slices on top of the frangipane.
    Flower design: Place one slice on the outer edge so the peel is facing up. Place the next slice overlapping half the first slice. Continue layering slices in a spiral towards the center.
    Fan design: Fan out about 5 slices and place them on the frangipane on their side. Continue adding groups of apple slices facing different directions.
    Dump method: You can just dump the sliced apples onto the frangipane, making sure it's in a relatively even layer.
  • Bake for 35 to 40 minutes, until the frangipane has puffed up & is golden. Allow the tart to cool for a few minutes, then slice and enjoy!!

Notes

  • Use blanched almond flour, which is not the same as almond meal. Almond meal contains the almond skins so it’s a little more coarse, and can make your frangipane gritty. I have tried this tart with almond meal before, and while it's still tasty, the tart ends up a little too dry.
  • Make sure your pears are sliced as evenly as possible, so they all bake evenly on the tart. You can use a mandolin or a sharp kitchen knife to slice them. 
  • Toss your sliced pears in a little lemon juice to prevent them from browning. Fruit like apples and pears naturally turn brown when exposed to oxygen, so if you don't like that look, a little lemon juice will reduce the amount of oxidation.
  • For decoration and added sweetness, you can top your pear frangipane tart with a light dusting of powdered sugar, vanilla ice cream, whipped cream, vanilla sauce, or caramel sauce. 
  • Store leftover tart in the fridge for up to 4 days, wrapped in plastic wrap or in an airtight container.

Nutrition

Serving: 1sliceCalories: 354kcalCarbohydrates: 37gProtein: 6gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 62mgSodium: 110mgPotassium: 82mgFiber: 3gSugar: 17gVitamin A: 458IUVitamin C: 2mgCalcium: 45mgIron: 2mg
Keyword pear frangipane tart, tart
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