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frangipane almond pear recipe
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Pear Frangipane Tart Recipe

Shortcrust filled with almond cream and topped with poached pears
Course Dessert
Cuisine French
Keyword Pear Frangipane Tart
Prep Time 45 minutes
Servings 9 inch tart
Author Dikla Levy Frances

Ingredients

For The Pate Sucree (short crust)

  • 1/2 Cup Unsalted butter, soft (113g)
  • 1/3 Cup Sugar (70g)
  • 1 teaspoon Vanilla extract
  • 1 Large Egg, at room temperature
  • 1 2/3 Cup Bleached all-purpose flour (200g)

Frangipane Almond Cream

  • 1 Cup Almond meal (120)
  • 1 tablespoon Flour (8g)
  • 1/2 Cup Sugar (100g)
  • 1/2 Cup Unsalted butter, melted and chilled (113g)
  • 2 Large Eggs, at room temperature
  • 1 teaspoon Almond extract

Poached Pears

  • 2-3 Small-medium Pears
  • 3 Cups Water (720ml)
  • 1 Cup Sugar (100g)
  • Lemon juice from one lemon
  • Rind of one lemon
  • 1/4 Cup Sliced almonds (optional)

Simple syrup

  • 1 Cup Reserved poached water (240ml)
  • 1/4 Cup Sugar

Instructions

Make the Crust

  • In a bowl of a food processor, process the butter and sugar until smooth.
  • Add the vanilla extract and egg and process to blend.
  • Add the flour and process until you have a smooth dough.
  • Press the dough into s disc, wrap it in plastic wrap, and refrigerate for a minimum of 30 minutes.

Almond Frangipane

  • Place all of the ingredients in a large bowl and use a wooden spoon or a whisk to blend all of the ingredients together.

Poached Pears

  • In a medium-large saucepan, place the water, sugar, lemon juice, and lemon rind and bring to a simmer.
  • Peel, core, and slice in half the pears. Add them to the simmering water and cook for 10-15 minutes. Remove from the water and place over a plate to cool.
  • Slice the pears halves into 1/4-inch slices.

Blind Bake The Crust

  • Remove the crust dough from the refrigerator and roll it between two pieces of parchment paper into a 10-inch circle.
  • Remove the top paper, and use the bottom paper to press the dough into the tart shell.
  • Set your oven to 375F (190C) and place the crust in the refrigerator while the oven is warming.
  • Gently peel the top parchment paper,trim the edges, and use a fork to prick the crust.
  • Place another piece of greased parchment paper over the bottom of the crust and fill it with pie weights (or dried beans).
  • Blind bake for 15 minutes over a baking sheet, remove from the oven, and allow the shell to cool for 10 minutes before removing the weights.

Assembling and Baking

  • Preheat oven to 350F (180C)
  • Fill the par-baked tart shell 3/4 full with the almond cream.
  • Arrange the sliced poached pears over the frangipane, and sprinkle with almonds.
  • Bake over a baking sheet for 40-45 minutes, until the almond cream is puffed and the crust is golden brown.
  • Remove from the oven and allow to cool for 30 minutes before inverting the tart to a serving plate.
  • Cook the reserved poached water with the sugar and cook for 5-7 minutes.
  • Use a pastry brush to brush the pears with the syrup.

Notes

  • Leftover tart should be stored at room temperature for up to 3 days.
  • The crust and almond frangipane can be made up to three days in advance and stored in the refrigerator.
  • Use ripe and slightly firm pears, and don't skip the poaching step, it is important for the texture of the pears.
  • If the crust is getting too dark during baking, use a pie crust protector, or cut an aluminum foil ring to place over the crust.
  • The amount of pears you will use depends on the size of the pears.
  • You can use this recipe to bake 8, 9, or 10-inch tart. Adjust the baking time.