Introduction

A Pear Frangipane Tart is an elegant dessert that combines the delicate sweetness of ripe pears with the rich and nutty flavor of frangipane, an almond-based filling. This tart offers a harmonious fusion of textures and flavors, perfect for a sophisticated dessert.

Who This Recipe Is For

This recipe is ideal for those who appreciate the combination of tender, sweet pears and the luxurious taste of almond-based frangipane in a baked tart. If you’re seeking a dessert that marries the lusciousness of pears with the nutty richness of frangipane, this Pear Frangipane Tart is a wonderful choice.

Why It’s Great

The charm of the Pear Frangipane Tart lies in the contrast between the tender sweetness of ripe pears and the decadent almond filling. It’s a visually appealing dessert that captures the essence of elegance and flavor in every bite.

Ingredients

For the Tart Shell:

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, chilled and cubed
• 1 large egg yolk
• 2 tablespoons ice water

For the Frangipane Filling:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup almond flour or ground almonds
• 2 large eggs
• 1 teaspoon almond extract
• 3-4 ripe pears, peeled, cored, and thinly sliced
• 2 tablespoons apricot jam (optional, for glazing)

Directions

For the Tart Shell:

1. In a food processor, combine the all-purpose flour and granulated sugar. Add the chilled cubed butter and pulse until the mixture resembles coarse crumbs.
2. Add the egg yolk and ice water, and pulse until the dough comes together.
3. Turn the dough out onto a lightly floured surface and gently knead it into a ball. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit a tart pan. Gently press the dough into the tart pan, trimming any excess dough.
5. Prick the bottom of the tart shell with a fork and refrigerate for another 15 minutes.
6. Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights and bake for an additional 5-7 minutes until lightly golden. Let the tart shell cool completely.

For the Frangipane Filling:

1. In a mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
2. Add the almond flour, eggs, and almond extract. Mix until well combined and smooth.
3. Spread the frangipane filling evenly over the cooled tart shell.
4. Arrange the thinly sliced pears in a decorative pattern over the frangipane filling.

Baking the Pear Frangipane Tart:

1. Preheat the oven to 350°F (175°C).
2. Bake the assembled tart in the preheated oven for 35-40 minutes or until the frangipane is set and golden brown.
3. If desired, warm the apricot jam in a saucepan until it thins. Brush a light glaze over the pears for shine and flavor.

Kitchen Equipment

• Food processor
• Tart pan
• Mixing bowls and spatula
• Pastry brush (if using apricot jam glaze)

Serving Suggestions

Serve the Pear Frangipane Tart warm or at room temperature. This elegant dessert pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Storage Instructions

Store any leftover Pear Frangipane Tart in the refrigerator for up to 2-3 days. Reheat gently in the oven before serving for the best taste and texture.

Recipe Variations

Experiment with different types of pears or add a sprinkle of sliced almonds on top of the frangipane filling before baking for added texture.

Conclusion

Indulge in the elegant combination of ripe pears and almond-based frangipane in the Pear Frangipane Tart. Enjoy this sophisticated dessert that harmoniously blends sweetness and nuttiness in every delightful bite.