Pear and Almond Tart (Pear Frangipane Tart) dusted with powdered sugar and sprinkled with toasted almond slices.

Pear and Almond Tart

Course: Dessert
Cuisine: American
Keyword: pie and tart
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 1 9-10 inch (23-25 cm) tart
Author: Nami

Fancy 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!

Print

Ingredients

  • 1 sweet tart crust (9-10 inch, 23-25 cm)
  • ½ cup unsalted butter (1 stick, 113 g) (at room temperature)
  • 1 cup confectioners’ sugar/powder sugar (120 g) (½ cup/100 g, if granulated sugar)
  • 1 cup almond flour (120 g)
  • 2 Tbsp all-purpose flour (17 g)
  • ¼ tsp salt (kosher or sea salt; use half if using table salt)
  • 2 large eggs (at room temperature)
  • 1 tsp vanilla extract
  • 1 Tbsp rum (optional)
  • 1 tsp almond extract (use 1 ½ tsp if you skip rum)
  • 3 Bartlett or Anjou pears (See Notes)
  • ½ lemon
  • 3 Tbsp apricot jam
  • 1 tsp confectioners’ sugar/powder sugar (for sprinkling)
  • 1 Tbsp sliced almonds (for sprinkling)

Instructions

To Make Sweet Tart Crust

  1. Make "partially baked" crust by following this step. You can make the tart crust ahead of time.
    Pear and Almond Tart 0

To Make the Almond Cream Filling (Frangipane)

  1. 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.

    Pear and Almond Tart Ingredients
  2. In a large bowl, cream the softened unsalted butter.
    Pear and Almond Tart 1
  3. Add confectioners’ sugar and mix well until the mixture resembles a coarse meal.
    Pear and Almond Tart 2
  4. Add almond flour, all-purpose flour, and salt, and mix well.
    Pear and Almond Tart 3
  5. Add eggs one at a time and incorporate into the mixture.
    Pear and Almond Tart 4
  6. Add vanilla extract, almond extract, and rum.
    Pear and Almond Tart 5
  7. Whisk until homogenized and smooth. The almond cream can be kept refrigerated for up to 3 to 5 days or frozen for weeks.
    Pear and Almond Tart 6

For the Assembly

  1. Preheat the oven to at 375 ºF (190 ºC). Melt the apricot jam and 1 Tbsp water in the microwave for 10 seconds until liquefied. 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.

    Pear and Almond Tart 7
  2. Meanwhile, peel the pears, cut each in half lengthwise, and scoop out cores.
    Pear and Almond Tart 8
  3. Cut each half crosswise into 1/8 inch slices. Squeeze the lemon and rub the pears with lemon juice to prevent from browning.
    Pear and Almond Tart 9
  4. 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.
    Pear and Almond Tart 10
  5. 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.

    Pear and Almond Tart 11

Bake the Tart

  1. Bake the tart at 375 ºF (190 ºC) until golden brown or the bamboo skewer inserted into the center of filling comes out clean, about 40-45 minutes.
    Pear and Almond Tart 12
  2. 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.
    Pear and Almond Tart 14
  3. Toast the almond slices in the frying pan (no oil) until golden, about 5 minutes.
    Pear and Almond Tart 13
  4. Sprinkle confectioners’ sugar and toasted almond slices on top, if desired, and serve slightly warm. Cut into wedges and enjoy!
    Pear and Almond Tart (Pear Frangipane Tart) dusted with powdered sugar and sprinkled with toasted almond slices.

Storage

  1. The tart can be stored in the refrigerator up to 3 days. Slightly re-heat the tart before serving.

Recipe Notes

Anjou/Bartlett Pears: You can use canned pear halves instead. Drain the canned pears and dry them well before using them.

 

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.