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
Legal
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
Experience Pure Lavender Magic: Terre Ugo Near Aix-en-Provence
June 30, 2025
Terre Ugo is delighted to announce its 2025 summer program, set amidst picturesque lavender and sunflower fields. This enchanting 7-hectare family farm, situated on the outskirts of Aix-en-Provence in Puyricard, is teeming with 30,000 organic Lavender plants. From June 1 to August 31, the estate welcomes visitors daily from 10:00 am to 6:30 pm. Guests …
The Summer Truffle Festival in Aups is a Culinary Treat – Don’t Miss Out!
June 23, 2025
Located between the Mediterranean coast and the Alps, the village of Aups sits at 505 metres (1,657 ft). Considered the capital of the Haut-Var, this mid-sized town has a population of roughly 2200 residents. However, on a busy summer weekend, Aups attracts many visitors. It is considered the “gateway” to the Verdon Regional Natural Park, …
Make this Provencal Summer Menu Inspired by Seasonal Flavours
June 20, 2025
Cynthia Moos is a Provence native and the founder of Best French Forever, a lifestyle brand dedicated to women inspired by the Provençal art de vivre. Her mission is to invite women to slow down, reconnect with themselves, and curate a life they love. We asked Cynthia if she would curate our 2025 summer menu. …
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the “Rosé Mule,” a tantalizing cocktail …
No Comment