A Sweet Pairing Recipe for Pear Frangipane Tart
David Scott Allen · Dessert · Pies & Tarts · Provencal Recipes · TasteToday’s recipe combines one of my recipes and one by my friend Inger, who writes The Art of Natural Living. She posted a pear frangipane tart sometime before Christmas, and I had been tasked with finding a Christmas dessert with a 1999 Château d’Yquem Sauternes (thanks, Lee!). Such a problem with the perfect solution.
Pear Frangipane Tart
This pear tart is an excellent choice if you're looking for a delicately tart to add to a pastry table or serve with your afternoon tea. It's light, flaky, and the perfect accompaniment for a steaming hot pot of Earl Grey.
Ingredients
- 1 1/3 cup flour
- 3 tbsp granulated sugar
- 8 tbsp unsalted butter cold, cut into 16 pieces
- 1 egg separated
- ice water
- 2 1/2 oz ground almonds
- 1/4 cup + 1 tbsp sugar divided
- 5 tbsp butter softened, divided
- 1 egg yolk
- 1/2 tsp almond extract or vanilla extract
- 4 small pears
Instructions
The Tart Dough
- Preheat oven to 400°F (200°C). Place flour and sugar in the bowl of a food processor; pulse to blend. Add butter and pulse 12 times, or until bits of butter are about the size of small peas.
- Separate the egg, placing the egg yolk in a ¼-cup measure (reserve egg white). Add ice water to fill the measure; stir with a fork to break up the egg yolk. Drizzle the liquid over the dry ingredients and then pulse to distribute.
- Turn on the processor and run until dough almost forms a ball around the blade. Roll or press the pastry dough into an 11-inch tart pan with removable bottom. Prick the pastry all over with a fork.
- Line the tart pastry with aluminum foil or parchment and fill with pie weights (or dried beans or rice); bake for 15 minutes. Remove foil/parchment and weights immediately and brush the hot crust with reserved egg white. Let cool before filling. (This will keep the crust from getting soggy.)
- Reduce oven heat to 375°F (190°C).
The Frangipane Filling
- In the food processor (no need to clean it after making the dough), combine the ground almonds, 1/4 cup sugar, 4 tablespoons butter, egg yolk, and almond extract; process until a thick paste forms. Spread almond mixture on the prepared and cooled crust.
The Pear Topping
- Peel and halve pears, remove the stem, and then remove the seedy core with a melon baller. Slice pear halves crosswise in 3/16-inch slices, keeping the profile of the pear.
- For spacing purposes, make a small dent in the very center of the tart. Place the 8 pear halves on the frangipane with the bottom of the pears about 1/2 inch from the rim and the tops inward toward the center dent. They should be equally spaced to form an eight-sided star of sorts. Once set in, gently press down on them, pushing in the direction of the center dent, but stop pressing when the top of the pear is about an inch from the dent. This will splay the pears nicely.
- Sprinkle pears with the remaining tablespoon of sugar, dot with the remaining tablespoon butter, and bake for 35 minutes, or until bubbly. Serves 8.
Tried this recipe?Let us know how it was!
Pear Season Recipes
Chocolate and Pear Tarts
These tarts are easy to make and a delicious finish to a fall menu. Make sure to leave enough time to prepare and rest the dough.
Check out this recipe
White Chocolate Tart, Red Fruits and Fresh Figs
There is nothing better in this world than a combination of white chocolate and fresh fruits. These tarts are so light and deliciously sweet, you'll be reaching for another one before you even finish the first!
Check out this recipe
Roasted Pear Tart with Almond Pie Crust
This dessert, made with pears and almond flour, is perfect for an autumn dinner party.
Check out this recipe
Peach Frangipane Tart
Traditionally made during Christmas in France, this sweet fruit filled tart with a creamy almond filling can be enjoyed anytime of year especially when peaches are ripe and at their best.
Check out this recipe
From Nice: Chateau de Cremat and Chateau Ste Roseline Wine Tour
Venture into the scenic vineyards of Nice on a delightful 6.5-hour tour that showcases the art of winemaking and culinary delights. Start at the stunning Château de Cremat, nestled in the hills, where you’ll enjoy a guided tour and sample exquisite wines. Next, visit the historic Château Sainte-Roseline, where you can explore its beautiful estate and taste renowned crus.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Eygalières Restaurants Where to EatRelated Provence Articles
Make this Plum Tart for Dessert
September 13, 2019
Good news, plums are healthy, full of vitamins and low in calories. However, since I cannot resist buying the fresh plums and apricots at the farmers market, it was time to make something with all the fruit. Enjoy this plum tart.…
Panisses Sucrées a Sweet Version Recipes from Nice
April 24, 2023
While panisse and socca include chickpea flour and water, the preparation and cooking for these typical Niçoise recipes are different. Like polenta, panisse starts with a dough cooked until it is thick. Then the dough is rolled or shaped and fried in a hot pan. Panisse is served hot and as a delicious side dish. …
Madeleines a Classic French Recipe that are Easy to Make
March 28, 2018
However the reality is many recipes are quick and easy to make including these classic Madelines. Baked off fresh right before serving is best and easy to do. This recipe is courtesy of Daniel Boulud, but I added a little vanilla. I love vanilla…
Lemon Tart for any Season (and Reason)
March 20, 2018
Lemon tart is Tarte au citron in French. Regardless, of language the blend of tangy and sweet is enough to turn even a non-dessert eater into a fan. This recipe comes from Provence Food and Wine: The Art of Living a cookbook and reflection on the Mediterranean lifestyle with photos by François Millo.…
No Comment