David Scott AllenDessertPies & TartsProvencal RecipesTaste

A Sweet Pairing Recipe for Pear Frangipane Tart

Today’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

Pear Frangipane Tart

David Scott Allen | Cocoa & Lavender
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.
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Appetizer, Dessert, Snack
Cuisine French
Servings 8 people


  • 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 or Vanilla Extract
  • 4 small Pears


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.
Keyword Almonds, Pears, Tartes, Tarts
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
Chocolate Pear Tarts Chocolate Pear Tarte with cake server
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
Figs Chocolate Delicious Tart White chocolate tart, red fruits & fresh figs from the garden Tarte chocolat blanc, fruits rouge s & figues fraîches du jardin
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
Roasted Pear Tart Almond Crust @ProvenceCook
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
Peach Frangipane Tart #TastesofProvence @CocoaandLavender


Please share this with friends and family.

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 Information
Affiliate 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 Eat

Next post

Exploring the Vineyards of the Alpilles in Provence

David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.