Pear Almond Frangipane Tart

How to Make Pear Almond Frangipane Tart

1. 1

   Step 1: Make the tart crust

   In a large bowl, cut the cold cubed butter into the flour and salt using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces. Add the egg yolk and gently mix just until the dough comes together; press into a disk, wrap, and chill in the refrigerator for at least 30 minutes to firm up. Chilling ensures a flaky crust that won't shrink during baking.

   For this step

   • 1 1/4 cupsAll-purpose flour
   • 8 tbspCold unsalted butter (for crust), cubed
   • 1 large yolkLarge egg yolk (for crust)
   • 1/4 tspSalt
   
2. 2

   Step 2: Prepare the almond frangipane

   Beat the softened butter and granulated sugar together until pale and fluffy, then mix in the almond flour until combined. Add the egg and almond extract and beat briefly until a smooth, spreadable frangipane forms; scrape the bowl so the texture is even and lump-free. Refrigerate briefly if it becomes too soft to spread.

   For this step

   • 1 1/4 cupsAlmond flour (finely ground)
   • 6 tbspUnsalted butter (for frangipane), softened
   • 1/3 cupGranulated sugar (for frangipane)
   • 1 largeLarge egg (for frangipane)
   • 1 tspAlmond extract
   
3. 3

   Step 3: Slice and ready the pears

   Peel, core, and thinly slice the pears lengthwise so the slices fan nicely when arranged. Pat the slices dry with paper towels to remove excess moisture, which helps them hold shape while baking. If pears are very ripe, work gently to keep slices intact for a clean presentation.

   For this step

   • 4 mediumPears (firm, e.g., Bosc or Bartlett), peeled, cored, thinly sliced
   
4. 4

   Step 4: Roll out and blind bake the shell

   On a lightly floured surface, roll the chilled dough to fit a 9- or 10-inch tart pan and press it into the pan, trimming the edges. Prick the bottom lightly with a fork, line with parchment, add weights (beans or pie weights), and blind bake at 375°F (190°C) for 12 minutes. Remove the weights and parchment and bake another 6 minutes until the crust is just set and beginning to color.
   
5. 5

   Step 5: Fill, arrange pears, and bake

   Spread an even layer of frangipane into the warm tart shell, smoothing the top with a spatula, then arrange the pear slices in concentric rings or standing slices pressed into the frangipane. Bake at 375°F (190°C) for 30–40 minutes, or until the frangipane is set and golden and the pears are tender when pierced. Rotate once halfway through if your oven bakes unevenly to ensure an even color.
   
6. 6

   Step 6: Cool and serve

   Let the tart cool in the pan on a wire rack for at least 30 minutes so the frangipane finishes setting and slices cleanly. Serve at room temperature (or slightly warm) on its own or with a spoonful of crème fraîche or vanilla ice cream.
   

1. In a large bowl, cut the cold cubed butter into the flour and salt using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces. Add the egg yolk and gently mix just until the dough comes together; press into a disk, wrap, and chill in the refrigerator for at least 30 minutes to firm up. Chilling ensures a flaky crust that won't shrink during baking.
2. Beat the softened butter and granulated sugar together until pale and fluffy, then mix in the almond flour until combined. Add the egg and almond extract and beat briefly until a smooth, spreadable frangipane forms; scrape the bowl so the texture is even and lump-free. Refrigerate briefly if it becomes too soft to spread.
3. Peel, core, and thinly slice the pears lengthwise so the slices fan nicely when arranged. Pat the slices dry with paper towels to remove excess moisture, which helps them hold shape while baking. If pears are very ripe, work gently to keep slices intact for a clean presentation.
4. On a lightly floured surface, roll the chilled dough to fit a 9- or 10-inch tart pan and press it into the pan, trimming the edges. Prick the bottom lightly with a fork, line with parchment, add weights (beans or pie weights), and blind bake at 375°F (190°C) for 12 minutes. Remove the weights and parchment and bake another 6 minutes until the crust is just set and beginning to color.
5. Spread an even layer of frangipane into the warm tart shell, smoothing the top with a spatula, then arrange the pear slices in concentric rings or standing slices pressed into the frangipane. Bake at 375°F (190°C) for 30–40 minutes, or until the frangipane is set and golden and the pears are tender when pierced. Rotate once halfway through if your oven bakes unevenly to ensure an even color.
6. Let the tart cool in the pan on a wire rack for at least 30 minutes so the frangipane finishes setting and slices cleanly. Serve at room temperature (or slightly warm) on its own or with a spoonful of crème fraîche or vanilla ice cream.