This decadent Pear Tart Recipe with Frangipane is a delightfully easy recipe to create. Use this simple but delicious recipe to wow your friends and family.
If you need a smaller portion dessert, you may want to check out our Mini Tart Recipe with Mixed Berries recipe.
Pear Tart Recipe with Frangipane
Almond pear tart with Frangipane filling is a classic French dessert. Although this tart doesn’t have a very vibrant color to it, the flavor makes up for it all. The baked ripe pears and flavorful almond Frangipane combined with the buttery crust makes such a wonderful combination! The Frangipane filling is so tasty I can even eat it by itself.
Note: Fresh ripe pairs are the best for this recipe. If your pears are not fully ripened, you may need to poach them prior to assembling this pear tart.
Ingredients for Pear Tart Recipe
For the complete recipe with measurements see the printable option at the bottom of this post.
All-Purpose Flour
Powdered Sugar
Baking Powder
Butter
Cream Cheese
Vanilla
Eggs
Cornstarch
Rum
Almond flour
Pears
Lemon juice
Granulated Sugar
How to Make a Pear Tart and Frangipane Filling
To begin, you will make the base of this pear tart recipe as instructed. Set the tart crust in the refrigerator to cool for at least 30 minutes while you create the almond Frangipane filling. Follow the directions in the printable recipe for creating this creamy rich filling. Once your tart base has cooled, you will roll out and place in the selected tart pan and bake as directed. Once cooked, you will fill the crust with the Frangipane and pears following the directions to form a beautiful top that also gives you a bit of both in every bite. Bake as directed. You may dust the top with a bit of powdered sugar or add a drizzle of honey for extra sweetness.
The step by step directions above makes it easy to make sure your pear tart turns out just as beautiful as the one pictured.
More Decadent Dessert Recipes
Dessert is often my favorite part of any meal. This pear tart recipe with Frangipane filling is a beautiful and somewhat decadent treat to make, but well worth the effort. Below are links to some of my other decadent dessert recipes I am sure you will love.
- Homemade Kiev Cake
- Chocolate Mousse Cake Recipe with Raspberry Filling
- Homemade Strawberry Bundt Cake
- Nutella Baklava Recipe
- Homemade Apple Strudel
Pear Tart Recipe with Frangipane
Ingredients
- For crust:
- 2 cups flour
- 1/2 cup powdered sugar
- 1/2 tsp baking powder
- 1/2 cup butter 1 stick cut into pieces
- 4 oz cream cheese cut into pieces
- 1/2 tsp vanilla
- 1 egg
- 10 inch tart pan with removable bottom
- For almond cream filling and pears:
- 3/4 cup butter 1 1/2 sticks
- 1/2 cup powdered sugar
- 1 tsp corn starch
- 1/2 tsp vanilla
- 1 tbsp rum
- 1 egg
- 1 3/4 cup almond flour
- 3 ripe Williams pears
- 2 tbsp lemon juice
- For glaze:
- 2 tbsp sugar
- 1/4 cup water
- 2 tbsp butter
- 2 tbsp lemon juice
Instructions
- Instructions:
- In a bowl, combine all the dry ingredients for the dough; flour, powdered sugar, and baking powder.
- Then add in the pieces of cream cheese and mash into the flour using a fork or dough cutter, or even your hands.
- Once the cream cheese is well incorporated, add the pieces of butter and mix it in well.
- In a small prep bowl, combine 1 egg with 1/2 tsp of vanilla.
- Pour the egg and vanilla mixture into the dough and mix to combine. Form the dough into a disk like shape, cover with plastic and refrigerate for at least 30 minutes.
- Meanwhile combine 3/4 cups butter with 1/2 cup powdered sugar with a hand held mixer.
- Then add the vanilla, egg, and rum. Blend to combine.
- Combine the almond flour with 1 tsp cornstarch. Add it to the egg and butter mixture and blend until combined.
- Roll the dough out into 13 inches in diameter. You will need it to be a little bigger than the pan.
- Transfer the dough to the 10 inch tart pan and pierce it with a fork about 20-30 times.
- Fill the pan with pie weight to prevent the dough from bubbling in the oven. Bake at 400 degrees Fahrenheit for 15 minutes.
- Peel each pear and cut in half lengthwise. Remove the cores and place into a bowl. Add the lemon juice immediately, and a toss just to incorporate. The acid in the lemon juice will prevent the pears from browning.
- Once the tart has baked and cooled, fill it with the almond cream.
- Slice the pears and slide an angled cake spatula under each pear. using the palm of your hand gently press the sliced pears so they fan out towards the stem of the pear. But you still want them to overlap each other fairly closely.
- Transfer the pears into to the almond cream filled tart. Lay them in such a way that the core side of the pear is facing the center of the tart.
- Add the water and sugar to a small saucepan and bring to a boil. Then add the butter and lemon juice. Let it simmer for 5-6 minutes until it begins to thicken. This will be the glaze.
- Using a pastry brush, spread the glaze over each pear. Bake at 350 degrees fahrenheit for 30-35 minutes.
Notes
Nutrition
This recipe was originally posted on August 26, 2018, we’ve tweaked it a bit since then.
- Bang Bang Shrimp Recipe - June 14, 2021
- Chocolate Cheesecake Bars - June 12, 2021
- Chicken Caprese Recipe - June 10, 2021
Anita Peischl says
Sieht sehr lecker aus.
Wie gross ist den eine Tasse? Ich meine wieviel Gramm entspricht das ?
Oder anderst wie viel passt in die Tasse?
simplyhomecooked says
Dankeschön. Es hängt davon ab, was Sie messen. Verschiedene Zutaten können je nach Zutat mehr oder weniger wiegen. Ich habe eigentlich nicht die Zutaten in Gramm für dieses Rezept. Normalerweise muss ich es bei Google nachschlagen. 🙂
Anna says
This looks impressive! So you said that it can be served chilled, or is it best warm?
simplyhomecooked says
Thank you Anna 🙂 I’ve served it at room temperature and chilled. You want to let it cool before serving.
Katy | Her Cup of Joy says
This looks so simple and delicious, such a unique recipe. I have never tried making an almond filling and did not know how easy it was to make. Thanks for the recipe 🙂
simplyhomecooked says
Thank you Katy 🙂 I love the almond filling so much! I think you will like this recipe a lot 🙂