Fancy as it may look, this traditional French-style Pear Almond Tart or Pear Frangipane Tart is easier to make than you think. It’s a perfect fall dessert, especially during Thanksgiving!

With Thanksgiving fast approaching, I’d like to share one of our favorite fall dessert recipes using seasonal fruits; and that’s Pear Almond Tart or Pear Frangipane Tart (洋梨のタルト).
With homemade sweet tart crust and seasonal pears on top of the creamy and delicious almond cream filling, this tart is an excellent dessert to enjoy at tea time or after a meal.

3 Easy Steps to Make Pear and Almond Tart
This tart requires 3 steps. The best part about this dessert is that you can prepare a tart crust and almond cream filling much ahead of time (not just a day before). So if you’re making this tart for Thanksgiving, plan out how much time you will need for other savory dishes and make a time window to make a tart crust and almond cream filling.
Step 1: Make Homemade Sweet Tart Crust

Wait, do we have to make a tart crust from scratch? Yesssss! Well, you don’t have to, if you want to save time and use a store-bought tart crust. But if you never made a homemade tart crust before, let me persuade you to make one with me today, at least once!
Imagine this. When you eat a tart from a good pastry shop, you wonder why it’s so delicious. I believe half of the deliciousness comes from those buttery, crumbly, cookie-like crusts (and the other half is the filling). This homemade tart crust tastes so much better than a store-bought tart shell that you’d swoon over by it. Trust me, it is totally worthy of your time to make a homemade tart from scratch.
At this step, we prepare the pastry dough and then partially bake the tart crust before filling it with the almond cream mixture. If you’re ready to read the process, hop over to my Sweet Tart Crust recipe with detailed step by step pictures.
Step 2: Make Almond Cream (Frangipane) Filling

Frangipane (or frangipani in Italian, crème frangipane in French) is an almond-flavored sweet pastry cream used as a filling in tarts, cakes, and assorted pastries. It is made of creamed butter, sugar, eggs, and finely ground almonds.
This step is really easy peasy, and the greatest advantage is you can make it ahead of time (3 days prior to baking)! So whenever you have time, you can prepare it and store in the refrigerator. I find it so convenient when you are multi-tasking, especially during the crazy Thanksgiving week.
Step 3: Assemble and Bake!

The final step comes down to an assembly of the sweet tart crust, almond cream, and fresh pear slices and the baking in the oven. Your kitchen would start smelling so amazing with the delicious Pear Almond Tart being made in the oven!
Best Kinds of Pears for Pear and Almond Tart
The best pears for Pear Almond Tart are Bartlett and Anjou. Barlett pears start arriving at farmers markets and your grocery stores in late summer. They’re soon followed by Bosc and Comice which are in season in the fall through winter. Then Anjou, which is a winter pear. Get Barlettt or Anjou for this tart recipe depending on the season you’re making.

Almond Flour & All Purpose Flour from Bob’s Red Mill
This post is sponsored by Bob’s Red Mill®. I couldn’t be any more thrilled when I get to work with Bob’s Red Mill® to develop this Pear and Almond Tart recipe.
As an employee-owned company, Bob’s Red Mill® uses high-quality whole grains to satisfy all vegan, paleo, and gluten-free friendly cooking and baking needs. From almond flour, cake mixes, coconut flour to various grains, it offers the largest lines of organic, whole grain foods in the country. You can be assured that all of its products are certified Kosher and made with ingredients grown from non-GMO seeds. If you’re curious, you can go to the website and learn more about the founder, Bob Moore and his mission too.

To achieve the perfect texture for the Pear Almond Tart, I used Unbleached White All-Purpose Flour and Super-Fine Almond Flour from Bob’s Red Mill®. Because it is sifted to a very fine texture, their flours are fantastic for all baked goods.
The All-Purpose Flour is unbleached, unbromated, enriched baking flour milled from the highest quality North American wheat. The Super-Fine Almond Flour is made from the finest California-grown almonds, which have been blanched and ground to a fine meal that is ideal for gluten-free baking.
You should be able to find their flours at any major grocery stores. Alternatively, you can also buy it on Amazon.

Behind the Scene Side Note:
On the day when we had to photoshoot this Pear and Almond Tart, I’ve noticed that my favorite anodized aluminum tart pan was missing. I discovered later on that it fell behind the stacked cake pans in the cabinet above my refrigerator, but being 5 feet tall, the pan escaped my sight completely.
So I had to bake this pear and almond tart in my non-stick tart pan, which I don’t have a good relationship with. Despite using the exact same recipe, my tart crust tends to shrink when it’s baked in it (cursed!).
You can see the same sweet tart crust baked in the non-stick tart pan (shown in this Pear and Almond Tart recipe) and in the anodized aluminum tart pan (shown in my Sweet Tart Crust recipe).
Despite the minor kitchen mishap, the tart still tastes heavenly. The sweet filling and the homemade buttery crust are all that made the difference. If you’re looking for a show-stopper dessert for your holiday table this year, you want to make this Pear and Almond Tart.

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Pear and Almond Tart
Ingredients
- 1 Homemade Sweet Tart Crust (9–10 inch, 23–25 cm)
- ½ cup unsalted butter (1 stick, 8 Tbsp; at room temperature)
- 1 cup confectioners’ sugar (or substitute ½ cup, 100 g granulated sugar)
- 1 cup almond flour
- 2 Tbsp all-purpose flour (plain flour)
- ¼ tsp Diamond Crystal kosher salt
- 2 large eggs (50 g each w/o shell) (at room temperature)
- 1 tsp pure vanilla extract
- 1 Tbsp rum (optional)
- 1 tsp almond extract (increase to 1½ tsp if you skip the rum)
- 3 Bartlett or Anjou pears (use smaller ones possible; You can use canned pear halves instead. Drain the canned pears and dry them well before using them.)
- ½ lemon
- 3 Tbsp apricot jam
- 1 tsp confectioners’ sugar (for sprinkling)
- 1 Tbsp sliced almonds (for sprinkling)
Instructions
To Make the Sweet Tart Crust
- Make 1 Homemade Sweet Tart Crust that‘s “partially baked“ by following this step. You can make the tart crust ahead of time.
To Make the Almond Cream Filling (Frangipane)
- Gather all the ingredients. Make sure to take out the butter and eggs from the refrigerator and keep at room temperature. If the eggs are too cold when you add to the mixture, they reduce the temperature of the butter, making emulsion more difficult. Adding the eggs all at once also inhibits emulsion, and results in that scrambled egg appearance. You can soak the cold eggs for 5 minutes in warm (not hot!) water, but it‘s best to take out both butter and eggs out from the fridge earlier.
- In a large bowl, cream the softened ½ cup unsalted butter.
- Add 1 cup confectioners’ sugar and mix well until the mixture resembles a coarse meal.
- Add 1 cup almond flour, 2 Tbsp all-purpose flour (plain flour), and ¼ tsp Diamond Crystal kosher salt, and mix well.
- Add 2 large eggs (50 g each w/o shell) one at a time and incorporate into the mixture.
- Add 1 tsp pure vanilla extract, 1 tsp almond extract, and 1 Tbsp rum.
- Whisk until homogenized and smooth. The almond cream can be kept refrigerated for up to 3 to 5 days or frozen for weeks.
For the Assembly
- Preheat the oven to 375ºF (190ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Melt 3 Tbsp apricot jam and 1 Tbsp water in the microwave for 10 seconds until liquified. Apply the jam on the base of the cooled pastry case to prevent soggy bottom. Reserve the jam for later. Fill the baked tart crust with almond cream, smoothing out to the edges with an offset spatula, and refrigerate for 30 minutes to set.
- Meanwhile, peel 3 Bartlett or Anjou pears, cut each in half lengthwise, and scoop out cores.
- Cut each half crosswise into ⅛-inch (3-mm) slices. Squeeze the lemon and rub the pears with the juice from ½ lemon to prevent browning.
- Take out the tart crust from the refrigerator. Gently press each pear half to fan out toward the stem/top side. Slide the knife under pears and transfer to the almond filling.
- Arrange the top with points facing in and pears fanning out toward the center. Make sure to space pears out so they are not touching, as the filling will puff up and they need room to expand.
Bake the Tart
- Bake the tart at 375ºF (190ºC) until golden brown or the bamboo skewer inserted into the center of filling comes out clean, about 40–45 minutes.
- Remove the tart from the oven and let cool in the pan on the wire rack. Brush the pears with the leftover apricot jam. Once it’s cool, carefully unmold the tart.
- Toast 1 Tbsp sliced almonds in a frying pan (no oil) until golden, about 5 minutes.
- Sprinkle 1 tsp confectioners’ sugar and toasted almond slices on top, if desired, and serve slightly warm. Cut into wedges and enjoy!
Storage
- The tart can be stored in the refrigerator up to 3 days. Slightly reheat the tart before serving.
Can i use other fruits jams? eg strawberrry jam?
Hi Yu Qing, Thank you for trying Nami’s recipe!
Yes. Other jams, such as peach and orange, can be substituted. The strawberry jam may color your tart.
We hope this was helpful!
It is hard to find nice ripe pears here. Possible to replace with other fruits e.g. apples?
Hi Kat! Thank you very much for reading Nami’s post and trying her recipe!
Yes. You can replace them with other fruits and make Tarts.
We hope you enjoy this recipe.🙂
This recipe is amazing and the tart was well received by my guests, but I have some questions:
How tall is the pan used in this recipe? Mine is 26cm in radius, but I ended up with way too much extra frangipane.
Also, the frangipane itself – mine ended up being too fluid (think crepes batter, a bit grainy due to almond flour), although I think I followed the recipe to a T. Even after being cooked, it leaked out of wedges a bit. What could possibly cause this?
Hi Eugene, Thank you very much for trying Nami’s recipe!
Nami used this tart pan: https://www.amazon.com/dp/B0017Z7C3U?ref=exp_justonecookbook_dp_vv_d&th=1
Frangipane shouldn’t become like crepes batter. Do you think your butter was melting when you used it? Or flour amount, confectioners’ sugar/powdered sugar amount, or egg size (50 g each w/o shell) was more or less than Nami’s? If you have a scale, we strongly recommend using it for baking recipes.
We hope this helps.
Too wonderful for words!
Hi Britton! Thank you for reading Nami’s post!
We hope you enjoy homemade Pear and Almond Tart.🙂
Made it yesterday. Had smaller form and could fit only 2 pears but it’s still very nice. The dough is moist and soft 🤤 but I believe it would be even better with no almond extract (just vanilla). My lesson learnt is not to pre-bake the crust. It became super hard and turned dark brown. I will give it another try in some time without pre-baking 😉
Hi Andy! Thank you very much for trying this recipe and for sharing your baking experience with us!
This looks so delicious! Can this recipe be made in a glass pie dish instead of a tart pan? Will the shape be the same?
Hi Karen! Yes, you can use a glass pie dish. However, the heat distribution is different from the pan, so please adjust the temperature and baking time.
Nami used her “partially baked” crust for this recipe, and if you use it, the final shape should be the same. https://www.justonecookbook.com/tart-crust/
You can also make the pie edge by holding the pie dough with your finger. We hope this helps!
Hi Nami, I baked this pie for a new year’s gathering and it was a hit. I like it that we can do the different parts earlier. My hubby was worried when he didn’t see me in the kitchen baking, not knowing that I have already done the cream and crust already. 😂
I find the almond cream abit sweet in the final product which was surprising as the cream alone didn’t taste sweet at all. It seems like during the bake, the cream absorbed the sweetness from the pears? My guests like the sweetness though.
This recipe is definitely a keeper. I will bake it again. Thank you so much.
Hi Joanna,
Thank you very much for trying this recipe and for your kind feedback!
We are so happy to hear everyone enjoyed the sweetness of this tart.😊
The oven (baking process) heat works with the eggs and sugar, and Almont cream may taste sweeter after baking. Additionally, add the sweetness from the pears as well. We are glad it worked well in your tart!
Happy Baking!
I made this for my family and wow! What a delicious dessert. I think I will be making it every winter from here on out. It’s dinfinitely not too sweet, which I really like, and the pear and almond go so well together. Thank you for your recipe and detailed instructions!
Hi Hope!
Aww… We are so happy to hear you enjoyed this Tart.🥰
Thank you very much for trying this recipe and for your kind feedback!
Do you know if I could substitute flax egg for the 2 eggs in this recipe? Or is there another substitute I could use? Thanks!
Hi Kim,
We’ve never used flax egg or other substitute products before, so we are not sure how the outcome will be… please let us know how it goes!
Hi Nami,
I actually am in the process of backing mine now – however, I use a convection over so my oven temperature automatically is lower set to 350*F even when I type in 375*. Despite that, I noticed that my tart crust edge golden/almost burn quite quick compared to the rest of the tart (this is for partially baked at 25 min.) Is there a convection oven temperature that you recommend? 325*F? Also, I could only fit 2 pears onto my 9in tart pan. The center of the tart remains quite liquidy (when the toothpick goes in, it is not a clean pull out), but again, the edges are all golden and close to burning that I had to throw foil over it to prevent it from darkening quicker. Should the center just be liquid due to all the pears joining in the middle, or should I leave the center empty and not have the pears touch at all? Thank you!
Hi Izumi,
Thank you very much for trying this recipe!
The temperature for the convection oven is 350F (Usually set 25F lower than the oven Bake).
However, if your crust edge is golden too quick, we think your inside oven temperature is higher than what it shows in the display. So you may want to use the thermometer and check your inside oven temperature. Also, make sure you are using the oven rack in the middle position.
As for the center part, we recommend arranging the pears as shown in Step 5, and please make sure to space pears out so they are not touching even the center part so the filling will puff up in the middle too. We think your pear was bigger and taller than Nami’s and touching each other a little too much at the center.
We hope this helps!