What is the Recipe About?
Pear Frangipane Tart is a sumptuous dessert that blends a buttery, flaky crust with a luscious almond filling and sweet, juicy pears.
This elegant tart stands out with its intricate layers and refined flavors, making it an ideal choice for special gatherings or as a show-stopping finale to any meal.
The combination of tender, aromatic pears with the rich almond frangipane creates a symphony of textures and tastes.
How to Serve?
Serve the Pear Frangipane Tart slightly warm or at room temperature, sliced into generous wedges.
Arrange it on a chic serving platter and dust with powdered sugar or brush with a light apricot glaze for a polished look. Pair each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to elevate the indulgence.
Garnish with a few mint leaves or a sprinkle of toasted almonds for an added touch of sophistication.
How to Pair?
Pear Frangipane Tart pairs beautifully with an array of beverages.
A chilled glass of Sauternes or a crisp sparkling wine accentuates the tart’s flavors magnificently. For those preferring non-alcoholic options, a fragrant herbal tea or a freshly brewed coffee complements the tart’s richness.
The juxtaposition of the tart’s sweet, nutty notes with the drink’s refreshing qualities makes for a delightful experience.
Some Notes About the Recipe
- Pears: Select ripe but firm pears for optimal texture and flavor. Bartlett or Anjou varieties work well. Slice them thinly and fan them out over the frangipane for an elegant presentation.
- Frangipane: This almond filling is made from ground almonds, butter, sugar, eggs, and a hint of almond extract. Blend until smooth for a creamy consistency.
- Tart Crust: Opt for a high-quality store-bought crust for convenience, or make your own for a homemade touch. A classic pâte sucrée (sweet pastry crust) is perfect.
- Baking: Preheat your oven to 350°F (175°C). Bake the tart for about 40-45 minutes, or until the crust is golden and the filling is set. Shield the edges with foil if they brown too quickly.
- Glaze: For a glossy finish, brush the tart with warmed apricot jam or honey as it comes out of the oven. This not only adds shine but also enhances sweetness.
- Extras: For added texture and flavor, sprinkle sliced almonds over the tart before baking. A hint of cinnamon or nutmeg in the frangipane can provide a warm, spicy undertone.
Pear Frangipane Tart
Equipment
- 1 9-inch tart pan
- Rolling Pin
- Parchment paper
- Baking beans or pie weights
- Mixing bowl
- Stand mixer or hand mixer
- Spatula
- Whisk
- Sharp knife
- Cutting board
- Saucepan
- Pastry brush
- Wire rack
Ingredients
For the crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cut into small cubes
- 1 egg yolk
- 2 tablespoons ice water
For the frangipane:
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 egg
- 1/2 cup almond flour
- 1/4 teaspoon almond extract
- 1/4 teaspoon salt
For the topping:
- 2 ripe pears peeled and thinly sliced
- 2 tablespoons apricot preserves
- 1 tablespoon water
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine flour, sugar, and salt for the crust. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse sand.
- Add in the egg yolk and ice water and mix until the dough comes together. If the dough is too dry, add more water, 1 teaspoon at a time.
- On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Gently press the dough into the pan, trimming any excess dough. Prick the bottom of the dough with a fork and place parchment paper over the dough. Fill the tart with baking beans or pie weights.
- Bake the crust for 15 minutes, then remove the parchment paper and weights. Bake for an additional 10 minutes, until the crust is lightly golden brown. Let cool while you prepare the frangipane.
- In a stand mixer or with a hand mixer, cream together the butter and sugar for the frangipane until light and fluffy. Add in the egg, almond flour, almond extract, and salt and mix until well combined.
- Spread the frangipane evenly over the cooled crust.
- Arrange the pear slices on top of the frangipane in a circular pattern, overlapping slightly.
- In a saucepan, heat the apricot preserves and water over medium heat until melted and smooth. Using a pastry brush, brush the preserves mixture over the pears.
- Bake the tart for 20-25 minutes, until the frangipane is set and the pears are tender.
- Let the tart cool on a wire rack before serving. Serve warm or at room temperature.