Pear Frangipane Tart

A pear frangipane tart made with pears, frangipane, and pate sucree. This tart is nothing short of autumn bliss. It’s made with a pate sucree (sweet crust), frangipane, pears, almond, cinnamon, allspice, and other spices that will make you feel warm inside. When you make this tart, it will definitely be the star of any party! Read below for the recipe.

pear frangipane tart made with pate sucree, almond cream, pears, and spices

What is a Pear Frangipane Tart?

A pear frangipane tart consists of a sweet short pastry crust (pate sucree), poached pears, and frangipane filling. Each element is flavorful on its own, but when you put them together, they really complement each other.

I can’t think of many things that almond doesn’t go with, and pears are no exception.

How to Store a Frangipane Tart

You can store a pear frangipane tart at room temperature or in the fridge. Just note that if you refrigerate it, the crust will soften much quicker. I prefer to store it covered at room temperature for 3-4 days.

It’s possible to store the tart for a week, but the quality of the dessert diminishes as it softens.

How to Pick a Bosc Pear

It’s important to use ripe pears for this dessert, otherwise, the pears won’t have as much flavor. You can use Bosc, Bartlett, or Anjou pears for this recipe.

I chose Bosc pears, which have that beautiful pear shape and amazing texture.

You know that a Bosc pear is ripe and ready to use when you can gently push on the flesh around the stem, and it gives slightly. You should also see the stem bend toward your finger as you push on the pear flesh.

pear tart with frangipane and slivered almonds

What is Frangipane?

Frangipane, or almond cream, comprises equal parts of sugar, eggs, butter, and almond flour (by weight, not volume). It may also include almond extract and a dash of flour, but each recipe varies slightly.

It works well in an apple frangipane tart, with berry flavors, lemon, nuts, etc. Almond goes well with many other ingredients, so the options are almost limitless.

How to Store Frangipane

The nice thing about this almond cream filling is that it can be made ahead. After creaming the ingredients together, store it in the fridge in an airtight container for up to a week.

Before using it, remove the frangipane from the fridge about 30 minutes ahead so that it has time to soften. It will be much easier to spread the filling in the tart if it’s soft.

pear frangipane tart

How to Poach Pears

Poaching pears is one of the easiest ways to cook a pear. We poach the pears first to absorb a lot of flavor before heading into the tart pan.

I’ll be perfectly honest, I had never poached pears before making this tart. But it was fun and easy.

To poach pears, first peel, halve, and core them. In a pot, combine sugar, water, and spices, and bring to a simmer. Add the pears and simmer for 10-20 minutes or until they are soft.

Allow the pears to cool completely either in the poaching liquid or on a tray before slicing and adding them to the tart pan.

After removing the pears, simmer the liquid until it reduces to a thick syrup. Save the liquid to use on the pears after finishing the tart (it adds more flavor).

What You’ll Need for This Tart

I almost always use a 9-inch tart pan with a removable bottom. I would never make a tart without a pan that has a removable bottom because it will be almost impossible to get the tart out in one piece.

After the pear frangipane tart comes out of the oven, use a pastry brush to brush some of the reduced poaching liquid onto the pears. It gives them extra flavor and shine!


Pear Frangipane Tart

pear frangipane tart made with pate sucree, almond cream, pears, and spices on a dark gray platter with parchment underneath

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  • Author: Camille
  • Prep Time: 45 minutes
  • Chill Time: 60 minutes
  • Cook Time: 90 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 8 servings 1x
  • Category: Tarts


Units Scale

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 F. 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 F.
  2. Spread the almond cream into the cooled tart shell. Slice one pear half horizontally, keeping the slices together as you cut. Place the pear on the tart, starting with the small end at the center, and push and fan it out toward the crust. Repeat with five 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.

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