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+ servings

Pear Tart

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. 
Course Dessert
Cuisine French
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 1 (10 inch) tart
Calories 594kcal
Author Dina


For the Tart Crust

Almond Frangipane Filling & Pears

For the Glaze


  • Instructions:
  • Make the crust first. In a bowl, combine all the dry ingredients for the dough; 2 cups flour, 1/2 cup powdered sugar, and 1/2 tsp baking powder.
  • Then cut up 4 oz of cold cream cheese into cubes and add it to the flour mixture. Now mix the cream cheese into the flour using forks or a pastry cutter. You can even use your clean hands to make it faster. Just make sure to mix until the cream cheese gets down to the size of a pea.
  • Once the cream cheese is well incorporated, add 1/2 cup of cold cubed unsalted butter and work it in the same way you did with the cream cheese.
  • Now, 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. Then cover with plastic wrap and refrigerate for at least 30 minutes.
  • Make the almond Frangipane filling. Meanwhile, in a bowl combine, 3/4 cups softened butter with 1/2 cup powdered sugar using an electric hand mixer.
  • Then add in 1/2 tsp vanilla extract, 1 egg, and 1 tbsp rum. Blend to combine.
  • Combine 1 3/4 cup almond flour with 1 tsp cornstarch. Add it to the egg and butter mixture and blend until combined. Then set aside for later.
  • Once the dough has chilled. Place it on a floured surface and roll it out to 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 (with removable bottom) and pierce it with a fork about 20-30 times. This will help prevent it from bubbling and puffing up.
  • Fill the pan with pie weights to prevent the dough from bubbling in the oven. Bake at 400 degrees Fahrenheit for 15 minutes.
  • Prepare the pears. Peel 3 Williams pears and cut in half lengthwise. Remove the cores and place them into a large bowl. Then add 2 Tbsp 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 frangipane filling.
  • Thinly slice the pear halves 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 the Frangipane-filled tart. Lay them in such a way that the stem side of the pear is facing the center of the tart.
  • Add the 1/4 cup water and 2 Tbsp sugar to a small saucepan and bring it to a boil. Then add 2 Tbps butter and 2 Tbsp 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.


FAQs answered in the post above:
  • How to make this pear tart in advance
  • How long will it keep?
  • Can I freeze it?


Calories: 594kcal | Carbohydrates: 56.4g | Protein: 7.6g | Fat: 38.2g | Saturated Fat: 22g | Cholesterol: 133mg | Sodium: 267mg | Fiber: 4g | Sugar: 25.9g