Pear and Frangipane Tart with Crunchy Almonds

Name: Pear and Frangipane Tart with Crunchy Almonds
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 slices
Cuisine: French
Ingredients: 1 1/4 cup all-purpose flour (spooned and levelled); 1/4 cup granulated sugar; 1/2 cup unsalted butter (cold and cubed); 1 egg yolk; 1 tbsp ice water; 1/2 cup unsalted butter (softened); 1/2 cup granulated sugar; 2 eggs (room temperature); 1 cup almond flour; 1 tsp vanilla extract; 1 pear (peeled, cored, and thinly sliced); 1/4 cup sliced almonds (toasted)

75 min 8 slices Medium

All Recipes

Indulge in a deliciously rich pear and frangipane tart topped with crunchy almonds for a delightful dessert.

Prep

30 min

Cook

45 min

Total

75 min

Servings

Difficulty

Medium

The Pear and Frangipane Tart with Crunchy Almonds is a classic dessert that combines the sweet, juicy flavours of ripe pears with the rich, almondy goodness of frangipane. This elegant tart is perfect for any occasion, whether you're hosting a dinner party or simply indulging in a sweet craving at home. The combination of tender, poached pears and the smooth, buttery almond filling creates a harmonious balance of flavours and textures. Topped with a sprinkle of crunchy almonds, this tart not only looks stunning but also offers a delightful contrast in every bite.

Ingredients

Servings

Crust

Frangipane Filling

Topping

Instructions

Prepare the crust

In a food processor, combine flour and sugar. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Add egg yolk and ice water, pulse until dough forms. Wrap in plastic and chill for 30 minutes.

Pro tip: Chilling the dough helps prevent shrinking during baking.

Blind bake the crust

Preheat the oven to 375°F (190°C). Roll out the dough on a floured surface and fit into a 9-inch tart pan. Prick the base with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes, remove weights, and bake for another 5 minutes.

Pro tip: Blind baking prevents a soggy crust.

Make the frangipane filling

In a bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs, one at a time, then add almond flour and vanilla extract. Mix until smooth.

Pro tip: Ensure butter is at room temperature for easy mixing.

Assemble the tart

Spread frangipane filling evenly over the baked crust. Arrange sliced pears decoratively on top of the filling.

Pro tip: Overlap pear slices slightly for a beautiful presentation.

Bake the tart

Sprinkle with toasted almonds and bake in the preheated oven at 350°F (175°C) for 25-30 minutes, until the filling is set and the top is golden.

Pro tip: Rotate the tart halfway through baking for even browning.

Cool and serve

Allow the tart to cool in the pan for at least 15 minutes before removing. Transfer to a serving plate, slice, and enjoy.

Pro tip: Serve with whipped cream or ice cream for added indulgence.

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Tips & Tricks

<ul><li>Use ripe but firm pears for the best texture.</li><li>Blind bake the crust to prevent a soggy bottom.</li><li>Let the tart cool completely before slicing for clean cuts.</li><li>Toasting the almonds enhances their flavour.</li></ul>

Serving Suggestions

Serve this Pear and Frangipane Tart with a dollop of whipped cream or a scoop of vanilla ice cream for a truly decadent experience. Pair it with a glass of dessert wine or your favourite tea for an elegant finish. Make-ahead tip: Prepare the tart a day in advance and store it in the refrigerator. Bring it to room temperature before serving. Store leftovers in an airtight container for up to three days.