# Pear Almond Frangipane Tart > A classic fall showstopper: a buttery tart shell filled with a silky almond frangipane and topped with fanned, caramelized pears. Perfect for holiday dinners or an elegant weekend bake, it pairs beautifully with coffee or a dollop of crème fraîche. Canonical URL: https://www.topshelf.recipes/recipes/pear-almond-frangipane-tart ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 3, 2026 ## About This Recipe This Pear Almond Frangipane Tart is the kind of dessert that looks like a celebration but feels completely within reach for a home baker. The contrast is what makes it sing: a flaky, slightly salty shell giving way to a silky, almond-forward frangipane and a crown of fanned pears that caramelize at the edges. The nutty, butter-rich filling keeps each slice tender while the pears add fresh sweetness and a touch of acidity, so you never feel weighed down after a generous piece. Texturally it’s all about balance — tender fruit, a smooth custardy middle and a crust that still has a crackle when you bite in. What sets this version apart are a few small but deliberate choices: using an egg yolk in the crust for extra tenderness, folding almond flour directly into the frangipane for an authentically nutty backbone, and patting pear slices dry so they bake without turning the filling watery. It’s an elegant centerpiece for holiday dinners, an excellent finish to a dinner party, or a weekend bake for anyone who wants something showy without fussing over complicated techniques. Serve slightly warm with crème fraîche or vanilla ice cream to highlight its contrasts. ## Recipe Information - Prep Time: 45 minutes - Cook Time: 40 minutes - Total Time: 85 minutes - Servings: 4 - Difficulty: Medium - Category: Baking ## Ingredients ### Make the tart crust - 1 1/4 cups All-purpose flour - 8 tbsp Cold unsalted butter (for crust), cubed - 1 large yolk Large egg yolk (for crust) - 1/4 tsp Salt ### Prepare the almond frangipane - 1 1/4 cups Almond flour (finely ground) - 6 tbsp Unsalted butter (for frangipane), softened - 1/3 cup Granulated sugar (for frangipane) - 1 large Large egg (for frangipane) - 1 tsp Almond extract ### Slice and ready the pears - 4 medium Pears (firm, e.g., Bosc or Bartlett), peeled, cored, thinly sliced ## Ingredient Guide ### Almond flour (finely ground) Finely ground blanched almonds used in baking and gluten-free cooking; common in European pastries (e.g., frangipane) and macaron-style recipes. It has a mild, slightly sweet, nutty flavor and adds moistness and tenderness to baked goods. Find it in supermarket baking or natural foods aisles, bulk bins, or specialty stores; substitute with almond meal (coarser) or ground blanched almonds, or—if you need a non-nut option—use all-purpose flour but expect a drier, less tender texture and adjust fat or liquid accordingly. ### Almond extract A concentrated flavoring (traditionally from bitter almonds or benzaldehyde) used in many European and American baked goods to give a pronounced almond aroma and flavor. It tastes intensely almond-like and is much stronger than using whole nuts, so a little goes a long way. Find it in the baking-aisle with other extracts; substitutes include amaretto or another almond liqueur (use more volume), or vanilla extract plus a tiny drop of almond oil or a bit of almond paste—adjust quantities to taste. ## Instructions ### 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. ### 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. ### 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. ### 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. 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. 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. ## Nutrition Estimated nutrition per serving (1 slice (355g)): - Calories: 757 kcal - Protein: 14.8 g - Carbohydrates: 105 g - Fat: 32.2 g - Saturated Fat: 17.5 g - Trans Fat: 0 g - Fiber: 7.5 g - Sugar: 16.8 g - Added Sugars: 16.7 g - Cholesterol: 133 mg - Sodium: 449 mg - Potassium: 393 mg - Calcium: 170 mg - Iron: 4.4 mg - Vitamin D: 0.3 mcg ## Tips ### Keep butter glacier-cold For the flakiest crust, keep the butter cubed and very cold until cutting into the flour so you end up with pea-sized pockets that steam during baking. ### Dock and blind-bake properly Prick the base and use parchment plus weights to prevent bubbling; removing weights halfway through lets the edges brown and set while the center firms. ### Dry pears to prevent sogginess After slicing, pat pears thoroughly with paper towel — removing surface moisture keeps the frangipane from becoming diluted and helps the fruit hold its shape. ### Watch frangipane temperature If your frangipane softens too much while assembling, chill it briefly so it spreads without sliding yet still bakes to a creamy set. ### Test doneness by touch The tart is done when the frangipane springs back slightly and a skewer comes out mostly set; avoid overbaking to keep it tender and almond-forward. ## Variations and Substitutions ### Gluten-light almond shell Replace half the all-purpose flour with extra almond flour and a tablespoon of tapioca starch for a naturally nuttier, more tender crust; blind-bake as directed because almond-based doughs brown faster. ### Apple or quince swap Use thinly sliced firm apples (like Braeburn) or poached quince in place of pears for a firmer bite and more autumnal spice; increase baking time slightly for denser fruit. ### Citrus-boosted frangipane Add 1 teaspoon finely grated orange zest to the frangipane and a tablespoon of Amaretto or rum for floral brightness that complements the pears. ### Vegan-friendly option Use vegan butter in both crust and frangipane, replace whole egg with a flax 'egg' (1 tbsp ground flax + 3 tbsp water) and expect a slightly firmer texture; bake until fully set. ## Notes This tart is a seasonal favorite—almond frangipane gives a luxurious, nutty base that highlights ripe pears. Home bakers will love how impressive it looks with minimal fuss once the components are ready. ### Storage and Make-Ahead Store leftover tart loosely covered at room temperature for up to 24 hours, or refrigerate in an airtight container for 2–3 days to preserve the frangipane's creaminess. To refresh the crust and warm the filling, reheat slices in a 325°F (160°C) oven for 8–10 minutes; avoid microwaving, which makes the crust soggy. You can freeze the cooled whole tart (wrapped tightly) for up to one month and thaw overnight in the refrigerator before reheating. ### Serving Suggestions Serve slices slightly warm with a dollop of crème fraîche or mascarpone to cut the sweetness and add a tangy creaminess; a scoop of vanilla bean ice cream also pairs beautifully. Offer medium-roast coffee, a late-harvest Riesling, or a light tawny port for after-dinner sipping, and sprinkle toasted sliced almonds over the tart just before serving for added texture and visual appeal. ## Frequently Asked Questions ### Can I use very ripe pears? Very ripe pears can be used but handle them gently—thin slices may break apart and release more juice; if pears are very soft, consider slightly thicker slices and shorter baking time, or poach them briefly to firm them up first. ### Why is the crust using only an egg yolk? The single yolk enriches and tenderizes the dough without adding too much moisture, which helps the crust stay flaky and less likely to shrink during baking. ### How can I prevent a soggy bottom? Blind-bake the crust until it’s starting to color, pat the pear slices dry, and avoid over-ripe fruit; you can also brush the prebaked shell with a thin layer of apricot jam or beaten egg white to create a moisture barrier. ### Can I make the frangipane ahead? Yes — prepare the frangipane and refrigerate it in an airtight container for up to 24 hours; bring it back to a spreadable consistency at room temperature or chill briefly if it becomes too soft before assembling. ### Do I need to peel the pears? Peeling gives a smoother presentation and better caramelization against the frangipane, but leaving the skins on is fine if you prefer more texture and a rustic look — just scrub them well and slice thinly. ### My frangipane collapsed — what happened? Overbeating after adding the egg or overbaking can cause collapse; mix until just combined and pull the tart from the oven when the filling is set but still slightly jiggly in the center to avoid sinking. ## Related Recipes and Guides - [Gluten-Free Soft Pretzels](https://www.topshelf.recipes/recipes/gluten-free-soft-pretzels) - [Sticky Gochujang Spare Ribs (Oven-Baked Korean-Inspired)](https://www.topshelf.recipes/recipes/sticky-gochujang-spare-ribs-oven-baked-korean-inspired) - [Apple Cider Muffins](https://www.topshelf.recipes/recipes/apple-cider-donut-style-muffins) - [Baked Buffalo Chicken Wings with Blue Cheese Dip (Crispy Oven Method)](https://www.topshelf.recipes/recipes/baked-buffalo-chicken-wings-crispy-oven-blue-cheese-dip) - [Gluten-Free Honey Garlic Chicken Thighs with Tamari and Toasted Sesame](https://www.topshelf.recipes/recipes/gluten-free-honey-garlic-chicken-thighs-tamari-sesame) - [Sheet Pan Baked Honey Garlic Chicken Breasts with Roasted Vegetables](https://www.topshelf.recipes/recipes/sheet-pan-honey-garlic-chicken-with-roasted-vegetables) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)