Quick Recipe Version (TL;DR)
Quick Ingredients
- Sweet tart crust: 1 1/2 cups (180 g) all-purpose flour, 1/2 cup (60 g) powdered sugar, 1/4 tsp fine salt, 1/2 cup (115 g) cold unsalted butter, 1 large egg yolk, 1–2 Tbsp cold cream or milk
- Poached pears: 4 firm pears (Bosc or Comice), 4 cups (1 L) water, 1 cup (200 g) sugar, 1 vanilla bean or 2 tsp vanilla, peel of 1 lemon, 2 Tbsp lemon juice
- Frangipane (almond cream): 1/2 cup (115 g) soft unsalted butter, 1/2 cup (100 g) sugar, 1 1/4 cups (120 g) almond flour, 2 large eggs, 1 Tbsp flour, 1 tsp vanilla, 1 Tbsp dark rum or brandy (optional), pinch salt
- Finishing: 2 Tbsp sliced almonds, 2–3 Tbsp apricot jam thinned with 1–2 tsp water
Do This
- 1. Make crust: Rub or pulse flour, powdered sugar, salt, and cold butter to coarse crumbs. Add egg yolk and just enough cold cream to form a soft dough. Press into a disk, wrap, and chill 45 minutes.
- 2. Roll dough to a 11 in / 28 cm circle, line a 9 in / 23 cm tart pan, trim edges, dock with a fork, chill 15 minutes, then blind-bake at 350°F / 180°C for 15 minutes.
- 3. Poach peeled, halved, cored pears in water, sugar, vanilla, lemon peel, and lemon juice for 15–20 minutes until just tender. Cool in the syrup.
- 4. Beat butter and sugar, then mix in almond flour, eggs, flour, vanilla, rum (if using), and salt until creamy.
- 5. Spread frangipane in the partially baked crust. Slice poached pear halves thinly crosswise, fan them, and arrange on top. Sprinkle with sliced almonds.
- 6. Bake at 350°F / 180°C for 30–35 minutes until puffed and deeply golden, and the center is set.
- 7. Brush warm tart with melted apricot jam for a glossy finish. Cool at least 30 minutes before slicing.
Why You’ll Love This Recipe
- Classic Parisian bakery flavors: tender poached pears, rich almond cream, and buttery crust in one beautiful tart.
- Make-ahead friendly: poach the pears and prep the dough a day in advance to keep the day-of work relaxed.
- Accessible technique: step-by-step instructions demystify frangipane and tart dough for home bakers.
- Showstopper dessert: elegant enough for dinner parties, yet cozy and comforting for a family dessert.
Grocery List
- Produce: 4 firm pears (Bosc, Anjou, or Comice), 1 lemon
- Dairy: Unsalted butter, heavy cream or milk, 2–3 large eggs
- Pantry: All-purpose flour, almond flour (finely ground blanched almonds), granulated sugar, powdered sugar, apricot jam, sliced almonds, vanilla extract or vanilla bean, dark rum or brandy (optional), fine sea salt
Full Ingredients
Sweet Tart Crust (Pâte Sucrée)
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup (60 g) powdered sugar
- 1/4 teaspoon fine sea salt
- 1/2 cup (115 g) unsalted butter, cold, cut into small cubes
- 1 large egg yolk
- 1–2 tablespoons cold heavy cream or milk (or cold water, if preferred)
Poached Pears
- 4 firm but ripe pears (about 850 g total) such as Bosc, Comice, or Anjou
- 4 cups (1 L) water
- 1 cup (200 g) granulated sugar
- 1 vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract
- Peel of 1 lemon (use a vegetable peeler to remove in wide strips, avoiding the bitter white pith)
- 2 tablespoons fresh lemon juice
Almond Cream (Frangipane)
- 1/2 cup (115 g) unsalted butter, very soft but not melted
- 1/2 cup (100 g) granulated sugar
- 1 1/4 cups (120 g) almond flour (finely ground blanched almonds)
- 2 large eggs, at room temperature
- 1 tablespoon (8 g) all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 tablespoon dark rum or brandy (optional but traditional)
- Pinch of fine sea salt
For Finishing
- 2 tablespoons sliced almonds
- 2–3 tablespoons apricot jam
- 1–2 teaspoons water (to thin the jam for glazing)
Step-by-Step Instructions
Step 1: Make the sweet tart crust
In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the cold butter cubes and, using your fingertips or a pastry cutter, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Add the egg yolk and 1 tablespoon of cold cream or milk. Use a fork to gently toss and press the mixture together. If it looks dry and crumbly, add up to 1 more tablespoon of liquid, a teaspoon at a time, just until the dough starts to clump. It should be soft but not sticky.
Turn the dough out onto a lightly floured surface and gently knead once or twice to bring it together. Press into a flat disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 45 minutes (up to 2 days). Chilling helps the dough relax and makes it easier to roll without shrinking.
Step 2: Roll, line the pan, and blind-bake the crust
Lightly flour your work surface and rolling pin. Roll the chilled dough into a roughly 11 in / 28 cm circle, rotating and lightly flouring as you go to prevent sticking. Aim for an even thickness of about 1/8 inch (3 mm).
Loosely roll the dough around the rolling pin and unroll it over a 9 in / 23 cm tart pan with a removable bottom. Gently ease the dough into the corners without stretching it, pressing it up the sides. Trim excess by rolling the pin over the rim, then press the sides gently to reinforce. Prick the base lightly with a fork (do not go all the way through).
Place the lined tart pan in the refrigerator or freezer for 15–20 minutes while you preheat the oven to 350°F (180°C). Chilling again helps prevent shrinking.
Line the chilled crust with a sheet of parchment paper or foil, then fill with pie weights, dried beans, or rice. Bake for 15 minutes, then carefully lift out the parchment and weights. Return the crust to the oven for another 5–8 minutes, just until the base looks set but not deeply browned. Set aside to cool slightly while you prepare the filling.
Step 3: Poach the pears
While the dough is chilling or blind-baking, prepare the pears. In a medium saucepan, combine the water, sugar, lemon peel, and vanilla bean (if using; if using vanilla extract, wait to add it later). Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Add the lemon juice.
Peel the pears, cut them in half from stem to base, and carefully scoop out the cores with a melon baller or small spoon. Leave the stems attached for a classic look, if you like.
Slide the pear halves into the simmering syrup. The liquid should just cover them; if not, add a bit more water. Place a parchment paper circle directly on the surface of the liquid to help keep the pears submerged, or gently turn them now and then.
Simmer gently (do not boil vigorously) for 15–20 minutes, until the pears are just tender when pierced with the tip of a knife but not falling apart. Turn off the heat, stir in vanilla extract now if you are using that instead of a bean, and let the pears cool in the syrup. This can be done a day ahead; store pears in their syrup in the refrigerator.
Step 4: Prepare the almond cream (frangipane)
In a mixing bowl, beat the softened butter and sugar together with a hand mixer or sturdy whisk until lightened and creamy, 2–3 minutes. Scrape down the sides of the bowl as needed.
Add the almond flour and beat again until well combined and slightly fluffy. Add the eggs one at a time, beating well after each addition until fully incorporated.
Mix in the all-purpose flour, vanilla extract, rum or brandy (if using), and a pinch of salt. Beat just until the mixture is smooth and uniform. The frangipane should be thick, spreadable, and slightly fluffy. If it looks curdled, keep beating; it will smooth out.
Step 5: Arrange the pears and fill the tart
Drain the poached pears on a plate lined with paper towels to remove excess syrup; you do not want extra liquid soaking into the tart. Pat gently dry.
Spread the almond cream evenly into the partially baked tart shell, smoothing the top with an offset spatula or the back of a spoon.
Working with one pear half at a time, place it cut side down on a cutting board. Using a sharp knife, slice crosswise into thin slices about 1/8 inch (3 mm) thick, keeping the slices attached at the stem end so the pear remains in one piece. Gently press on the pear to fan out the slices slightly.
Lift the fanned pear carefully with a wide knife or spatula and arrange it on the frangipane. Repeat with the remaining pear halves, spacing them evenly around the tart (typically 5–6 halves fit nicely). If you have an extra half, you can slice it and tuck the slices into any gaps.
Sprinkle the sliced almonds over any exposed areas of almond cream (and lightly over the pears, if you like).
Step 6: Bake until puffed and golden
Place the assembled tart on a baking sheet (this makes it easier to transfer and catches any drips) and bake at 350°F (180°C) for 30–35 minutes. The frangipane should puff up around the pears and turn a deep golden color.
The tart is done when the center of the almond cream is set (no jiggle if you gently shake the pan) and a toothpick inserted into the frangipane (not a pear) comes out clean. If the edges of the crust or the tips of the pears brown too quickly, tent loosely with foil for the last 5–10 minutes of baking.
Step 7: Glaze and serve
While the tart is baking, warm the apricot jam with 1–2 teaspoons of water in a small saucepan over low heat or in the microwave in short bursts until melted and fluid. Strain if you want a very smooth glaze.
As soon as the tart comes out of the oven, place it (still in the pan) on a wire rack. While it is still warm, lightly brush the pears and exposed frangipane with the warm apricot glaze for a beautiful shine and a hint of fruity sweetness.
Let the tart cool for at least 30–45 minutes until just slightly warm or at room temperature before removing the outer ring of the tart pan and slicing. This resting time allows the almond cream to set fully, giving you neat slices. Serve as is, or with softly whipped cream or a small scoop of vanilla ice cream.
Pro Tips
- Choose the right pears: Use firm, slightly underripe pears. Overripe pears will break apart during poaching and bake too soft in the tart.
- Do not rush chilling the dough: Chilling before rolling and again before baking helps prevent shrinking and keeps the crust tender and crumbly, not tough.
- Dry the pears well: Excess poaching liquid will make the almond cream soggy. Drain and pat the pears gently with paper towels before arranging them on the tart.
- Room temperature ingredients for frangipane: Soft butter and room-temperature eggs blend more smoothly, giving you a light, even almond cream.
- Check doneness in the center: The edges may brown before the middle is fully baked. Use color (deep gold) and a toothpick test in the center of the frangipane, not just the edges, to judge doneness.
Variations
- Chocolate-lined crust: Brush the cooled, blind-baked crust with a thin layer of melted dark chocolate and let it set before adding the frangipane. This adds a subtle chocolate note and helps keep the crust crisp.
- Hazelnut frangipane: Substitute finely ground hazelnut meal for the almond flour for a deeper, nutty flavor. Pair with a splash of Frangelico instead of rum for a hazelnut-forward twist.
- Mini tartlets: Divide the dough and filling among 4–6 small tart pans. Adjust baking time (about 18–22 minutes once filled) and watch closely; mini tarts bake faster.
Storage & Make-Ahead
The tart is best on the day it is baked, once cooled to room temperature, but it keeps well. Store leftovers, covered, at cool room temperature for up to 1 day, or in the refrigerator for up to 3 days. For the best texture, bring chilled slices to room temperature or rewarm briefly in a 300°F (150°C) oven for 8–10 minutes to crisp the crust slightly.
You can make several components ahead:
The tart dough can be made up to 2 days in advance and kept refrigerated, tightly wrapped, or frozen for up to 1 month (thaw overnight in the fridge). The poached pears can be prepared 1–2 days ahead and stored in their syrup in the refrigerator. The frangipane can be mixed a day ahead and refrigerated in an airtight container; bring to room temperature and stir before spreading in the crust.
Nutrition (per serving)
Approximate values for 1 of 8 servings (without whipped cream or ice cream): about 570 calories, 33 g fat, 18 g saturated fat, 55 g carbohydrates, 5 g fiber, 33 g sugars, 9 g protein, and 200 mg sodium. These numbers are estimates and will vary based on ingredient brands and portion sizes.
