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–+ servings
Pear Frangipane

PEAR FRANGIPANE TART

Michelle Sam
Step-by step guide to make an easy sweet pastry crust, frangipane filling and pear topping. Can be made by hand or food processor for a delicious dessert!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 8 servings
Calories 291 kcal

Equipment

Ingredients
 
 

Pastry

  • 110 grams butter
  • 67 grams sugar
  • 1 large egg
  • 240 grams all-purpose flour
  • 1 tsp baking powder
  • ⅛ tsp salt

Frangipane

  • 110 grams unsalted cold butter
  • 67 grams sugar
  • 2 large eggs
  • 120 grams almond flour
  • 18 grams all purpose flour
  • ¼ tsp salt
  • 1 tsp almond extract

Topping

  • 3 pears Firm, but not too hard.
  • 1 bowl water
  • 1 Tbsp lemon juice

Glaze

  • ½ cup apricot jam
  • 1 Tbsp water

Instructions
 

Crust by Hand

  • Preheat oven to 400° fahrenheit or 204° celcius
  • Cream butter and sugar.
  • Beat eggs.
  • Sift dry ingredients.
  • Add beaten eggs and dry ingredients to creamed butter. DO NOT OVERMIX. Mixture should be crumbly.
  • Press into one 13" round tart pan or pan of your choice. Pan should have a removable bottom.
  • Poke a few holes on the bottom of the crust. Pre-bake for 5-8 minutes or until crust starts to brown.
  • Cool the crust before adding the frangipane.
  • Reduce the oven temperature to 350° fahrenheit or 176° celcius

Crust with Food Processor.

  • Preheat oven to 400° fahrenheit
  • In food processor, combine butter and sugar and blend
  • Beat eggs
  • Sift dry ingredients
  • Add beaten eggs and dry ingredients to creamed butter. DO NOT OVERMIX. Mixture should be crumbly
  • Poke a few holes on the bottom of the crust. Pre-bake for 5-8 minutes or until crust starts to brown.

Frangipane filling

  • Cut butter into small ½ " (1.25 cm) cubes.
  • Combine almond meal, flour, salt and sugar into a food processor
  • While food processor is running, add eggs, one at a time.
  • Add butter while food processor is running.
  • Add almond extract. If frangipane is too viscous, place in refrigerator to thicken.
  • Spread the frangipane into the pre-baked sweet pastry crust

Topping

  • Peel and core the pears
  • Slice pears uniformly and place in bowl of water with lemon juice to reduce oxidation.
  • Using a paper towel, dry each slice before placing them on frangipane.
  • Arrange pears to decorate tart.
  • Bake in 350° fahrenheit or 176° celcius oven for 30 minutes until frangipane is cooked.
  • Cool tart

Glaze (optional)

  • Combine apricot jam with water
  • Melt jam in microwave until it forms a liquid. 15 seconds depending on strength of microwave.
  • Brush the glaze onto the fruit to create a shine. If the jam thickens, you can microwave it again.

Notes

This pastry recipe makes enough for:
One 13" tart pan or
Two 14" x 4" rectangular tart pans or
Three small 8" diameter pie pans.

Nutrition

Calories: 291kcal
Keyword pear frangipane, pear frangipane tart, pear tart with almond filling, sammywongskitchen
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