Pear Frangipane Tart

close up of pear frangipane tart showing sliced pears and almond cream



For the Pate Sucree (Sweet Shortcrust Pastry)

  • 113 g unsalted butter, cool but soft (8 Tbs)
  • 23 g powdered sugar (3 Tbs)
  • 1 egg
  • 3 g kosher salt (1/2 tsp)
  • 150 g all-purpose flour (1 1/4 cups)
  • 32 g cake flour (1/4 cup)

Almond Filling

  • 100 g almond flour
  • 100 g egg (see recipe for explanation)
  • 100 g unsalted butter, softened
  • 100 g granulated sugar
  • 1/2 tsp almond emulsion or extract

For the Poached Pears

  • 3 pears, peeled, cut in **half lengthwise, and cored
  • 100 g granulated sugar (1/2 cup)
  • 356 ml water (3 cups)
  • 2 cinnamon sticks
  • 1/2 tsp dried allspice berries
  • 1/4 tsp dried ginger
  • 1 tsp honey


To Make the Sweet Shortcrust Pastry

  1. Cream the butter and sugar on low in a stand mixer fitted with a paddle attachment.
  2. Add the egg and mix. It will look curdled, but that is okay.
  3. Add all dry ingredients and mix just until combined. Remove the dough from the mixer and shape into a flat round disk. Wrap with plastic and refrigerate for at least 30 minutes.
  4. If the dough chills for more than an hour, let the dough sit out for 20-30 minutes so that it is easier to work with. The dough gets really firm when it chills for a long time.
  5. On a lightly floured work surface, roll the dough out into a circle that is 12 inches around.
  6. Fold the dough gently in half and then place in the 9 inch tart pan. Press the dough into the pan along the bottoms and then against the sides.
  7. Remove the excess dough along the edges with the palm of your hand or with a knife, prick with a fork all over, and then freeze for 30 minutes.
  8. Preheat oven to 350 degrees. Line tart with parchment and baking weights, and bake for 20-25 minutes. The tart edges should be just barely golden. Remove weights and parchment, and set aside to cool.

To Make the Poached Pears

  1. Combine sugar and water in a medium pot and bring to a simmer. Add all remaining ingredients including the pears, and reduce the temperature if needed so that the pears aren’t boiling. 
  2. Cook for 10-20 minutes, or until pears are soften enough to pierce with a fork.
  3. Set pears aside in the poaching liquid, and allow to cool completely (about 1 hour). Remove pears from liquid and place them a cooling rack so they can drain for 10 minutes.
  4. Return the poaching liquid to the stove and bring to a boil. Allow the liquid to cook until it reduces to a thick liquid, about 20 minutes. Set aside.

To Make the Frangipane (Almond Cream Filling)

  1. Cream the butter and sugar together until smooth.
  2. Add the egg and almond emulsion, mix, and then cream in the flour. The frangipane should have a very spreadable consistency.

To Make the Pear Frangipane Tart

  1. Preheat oven to 375 degrees.
  2. Spread the almond cream into the cooled tart shell. Slice one pear half into horizontal slices, keeping the slices together as you cut. Place the pear on the tart starting with the small end at the center of the tart, and push and fan it out toward the crust. Repeat with 5 more pear halves.
  3. Bake for 35-45 minutes, or until frangipane is golden brown. Cool tart completely and brush pears with reduced poaching liquid for extra flavor. Store tart at room temperature covered for 3-4 days. 


** If the pears are quite large, you can also cut them into quarters so that they won’t be oversized in the tart.

Keywords: pear frangipane tart, almond cream, poached pears