Pear and Almond Frangipane Tart

Quick Recipe Version (TL;DR)

• Yield: 8 servings (one 9-inch/23 cm tart)
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 2 hours 15 minutes

Quick Ingredients

• All-purpose flour: 1 1/4 cups (155 g) for crust + 1 tbsp (8 g) for frangipane
• Confectioners’ sugar: 1/3 cup (40 g)
• Granulated sugar: 1/2 cup (100 g) + 1 tbsp (12 g), divided
• Fine sea salt: 1/2 tsp, divided
• Unsalted butter: 1/2 cup (113 g) cold; 6 tbsp (85 g) softened; 1 tbsp melted
• Large eggs: 2; plus 1 yolk
• Almond flour: 1 cup (100 g)
• Pure vanilla extract: 1 tsp, divided; almond extract: 1/4 tsp
• Lemon: 1 (for 1 tbsp juice; optional 1 tsp zest)
• Firm-ripe pears (Bosc or Anjou): 3 medium (about 1 1/2 lb / 680 g)
• Honey: 2 tbsp; sliced almonds: 1/3 cup (30 g)
• Ice water: 1–2 tbsp

Do This

• 1. Make crust: pulse flour, confectioners’ sugar, and salt; cut in cold butter. Add yolk + 1–2 tbsp ice water to form dough.
• 2. Roll to 11 in/28 cm, line 9 in/23 cm tart pan, dock, and freeze 20 minutes.
• 3. Par-bake at 375°F/190°C: 15 min with weights + 5–7 min without. At the same time, roast pear slices 12–15 min on a separate sheet.
• 4. Mix frangipane: cream 6 tbsp butter + 1/2 cup sugar; beat in 2 eggs, almond flour, 1 tbsp flour, 1/2 tsp vanilla, 1/4 tsp almond extract, 1/4 tsp salt (plus optional lemon zest).
• 5. Reduce oven to 350°F/175°C. Spread frangipane in shell, fan pears on top; bake 35–40 min until golden and set.
• 6. Warm 2 tbsp honey; brush tart. Toast sliced almonds 6–8 min and scatter over. Cool 30 min; slice.

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Why You’ll Love This Recipe

• Classic French-style frangipane that bakes up plush and buttery without being overly sweet.
• Roasted pears concentrate flavor and stay beautifully sliceable.
• Honey glaze and toasted almonds add shine, crunch, and aroma.
• Make-ahead friendly: components can be prepared in stages.

Grocery List

• Produce: 3 medium pears (Bosc or Anjou), 1 lemon
• Dairy: Unsalted butter, 3 large eggs (2 whole + 1 yolk)
• Pantry: All-purpose flour, confectioners’ sugar, granulated sugar, almond flour, honey, sliced almonds, vanilla extract, almond extract, fine sea salt

Full Ingredients

Sweet Tart Crust (Pâte Sucrée)

• 1 1/4 cups (155 g) all-purpose flour
• 1/3 cup (40 g) confectioners’ sugar
• 1/4 tsp fine sea salt
• 1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg yolk
• 1–2 tbsp ice water, as needed

Roasted Pears

• 3 medium firm-ripe pears (about 1 1/2 lb / 680 g), peeled, cored, and thinly sliced (about 1/8 inch / 3 mm)
• 1 tbsp fresh lemon juice
• 1 tbsp unsalted butter, melted
• 1 tbsp (12 g) granulated sugar
• 1/2 tsp pure vanilla extract (or seeds from 1/2 vanilla bean)
• Pinch fine sea salt

Almond Frangipane

• 6 tbsp (85 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, at room temperature
• 1 cup (100 g) almond flour (finely ground blanched almonds)
• 1 tbsp (8 g) all-purpose flour
• 1/2 tsp pure vanilla extract
• 1/4 tsp almond extract
• 1/4 tsp fine sea salt
• 1 tsp finely grated lemon zest (optional but lovely)

To Finish

• 2 tbsp (30 g) honey
• 1/3 cup (30 g) sliced almonds
• Confectioners’ sugar, for dusting (optional)

Step-by-Step Instructions

Step 1: Make the sweet tart dough

In a food processor, pulse flour, confectioners’ sugar, and salt to combine. Scatter in the cold butter and pulse until the mixture resembles coarse crumbs with pea-sized bits of butter. Add the egg yolk and pulse a few times. Drizzle in 1–2 tbsp ice water and pulse just until the dough starts clumping. Turn onto a sheet of plastic wrap, bring together into a disc without overworking, wrap, and chill 15 minutes while you clear your workspace.

Step 2: Roll, line the pan, and freeze

On a lightly floured surface, roll the dough to an 11-inch (28 cm) round about 1/8 inch (3 mm) thick. Fit into a 9-inch (23 cm) tart pan with removable bottom, pressing the dough firmly into the corners. Trim flush with the rim. Dock the base with a fork. Freeze the lined pan for 20 minutes to minimize shrinkage.

Step 3: Par-bake the crust

Preheat the oven to 375°F (190°C). Place the frozen crust on a baking sheet. Line with crumpled parchment and fill with pie weights or dried beans. Bake 15 minutes. Carefully remove the paper and weights and bake 5–7 minutes more, until the base looks dry and just lightly golden. Set aside to cool slightly on the baking sheet. Keep the oven at 375°F (190°C) for the pears.

Step 4: Roast the pears (and toast almonds later)

While the crust par-bakes, toss the pear slices with lemon juice, melted butter, sugar, vanilla, and a pinch of salt. Spread in a single layer on a parchment-lined sheet. Roast at 375°F (190°C) for 12–15 minutes until just tender at the edges but not falling apart. Cool 5 minutes. Note: You will toast the sliced almonds later at 350°F (175°C) while the tart bakes.

Step 5: Mix the almond frangipane

Reduce the oven to 350°F (175°C). In a medium bowl, beat the softened butter and sugar until pale and fluffy, 1–2 minutes. Beat in the eggs one at a time, scraping the bowl. Add almond flour, all-purpose flour, vanilla, almond extract, salt, and optional lemon zest; mix just until smooth.

Step 6: Assemble and bake the tart

Spread the frangipane evenly in the warm par-baked crust. Arrange the roasted pear slices over the top in concentric fans, overlapping slightly and pressing gently into the cream. Bake at 350°F (175°C) for 35–40 minutes, rotating once, until the frangipane is puffed and set and the edges are deep golden. During the last 6–8 minutes of baking, toast the sliced almonds on a small tray in the oven until lightly golden; set aside.

Step 7: Glaze, garnish, and serve

Warm the honey until fluid (10–15 seconds in the microwave). Brush it over the pears and exposed frangipane for a glossy finish. Scatter on the toasted sliced almonds. Cool the tart on a rack for at least 30 minutes to set. Remove the outer ring, slide onto a serving plate, dust with confectioners’ sugar if you like, and slice.

Pro Tips

• Choose firm-ripe pears: Bosc and Anjou hold their shape and slice cleanly after roasting.
• For a crisper base, brush the hot par-baked crust with a little beaten egg white (use the leftover from the yolk) before filling to create a moisture barrier.
• Weigh ingredients for best results and avoid overworking the dough to keep the crust tender.
• If using a convection oven, reduce temperatures by 25°F (about 15°C) and check 5 minutes early.
• Fan pears tightly; they’ll relax slightly as the tart bakes, creating a polished look.

Variations

• Spiced pear: Add 1/2 tsp ground cardamom or cinnamon to the frangipane and a pinch to the pear roast.
• Brown-butter frangipane: Brown the 6 tbsp butter, cool until just warm, then whip with sugar for a deep, nutty note.
• Shortcut crust: Use a good-quality store-bought sweet tart shell; start at Step 4.

Storage & Make-Ahead

The baked tart keeps, covered, at room temperature for 1 day or refrigerated for up to 3 days. Recrisp at 300°F (150°C) for 8–10 minutes. The crust can be lined and frozen (unbaked) for up to 1 month; bake from frozen, adding 2–3 minutes. Frangipane keeps 3–4 days refrigerated or 1 month frozen; bring to room temp before using. Roasted pears can be made 1 day ahead; cool, cover, and refrigerate—pat dry before assembly.

Nutrition (per serving)

Approx. 500 calories; 32 g fat (13 g sat); 57 g carbohydrates; 7 g protein; 4 g fiber; 26 g sugars; 160 mg sodium. Nutrition is an estimate and will vary with exact ingredients and portioning.