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Pear Frangipane Tart Recipe
Ash Tyrrell

Pear Frangipane Tart Recipe

I made this pear frangipane tart on a slow Sunday, and it became one of the prettiest desserts I have ever pulled from my oven. The buttery crust, the soft almond cream, and the tender poached pears taste like a bakery treat made at home.
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Total Time 3 hours 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 cups 240 g all-purpose flour: spoon it into the cup and level it so the dough is not dry.
  • 1/3 cup 70 g granulated sugar: sweetens the crust and helps it brown.
  • 1/4 teaspoon kosher salt: keeps the buttery flavor balanced.
  • 1 teaspoon lemon zest: adds a fresh note to the crust.
  • 11 tablespoons 155 g cold unsalted butter, cubed: keep it cold for a crisp, flaky bite.
  • 1 large egg yolk: binds the dough and adds richness.
  • 1 teaspoon pure vanilla extract: gives the crust a warm sweet aroma.
  • Poached Pears
  • 6 cups 1.4 L cold water: the base of the poaching syrup.
  • 2 cups 400 g granulated sugar: turns the water into a light syrup.
  • 2 cinnamon sticks: infuse the pears with gentle spice.
  • 1 star anise pod: adds a soft sweet licorice note.
  • 1 tablespoon vanilla bean paste: vanilla extract or a scraped bean also works.
  • 2 strips lemon peel plus half a lemon: skip the white pith, and rub the pears with the cut lemon so they stay pale.
  • 3 pears firm but slightly ripe: never use very ripe pears, because they turn mushy.
  • 8 tablespoons 115 g softened unsalted butter: soft butter creams up smooth and fluffy.
  • 1/2 cup plus 1 tablespoon 115 g granulated sugar: sweetens the almond cream.
  • 1 cup 115 g almond flour: the heart of frangipane and the source of its nutty flavor.
  • 3 large eggs room temperature: cold eggs can make the filling look split.
  • 1 tablespoon all-purpose flour: helps the filling hold its shape as it bakes.
  • 1 teaspoon pure vanilla extract: rounds out the almond flavor.
  • 1/2 teaspoon lemon zest: brightens the rich filling.
  • 1 tablespoon dark rum optional: adds a deep, warm flavor.
  • Powdered sugar for dusting: dust it on just before serving so it stays white.
  • Lightly sweetened whipped cream optional: keep it barely sweet so the pears stay the star.

Method
 

  1. Pulse the flour, sugar, salt, and lemon zest in a food processor. Add the cold butter and pulse until no butter pieces show. Add the yolk and vanilla, and keep pulsing until the dough clumps together, even if it looks dry at first.
  2. Knead the dough on the counter until it is smooth, like a soft cookie dough. Press it into the greased tart pan, about a quarter inch thick. Chill it for at least an hour, or freeze it for 30 minutes.
  3. Warm the water and sugar until the sugar dissolves, then add the cinnamon, star anise, vanilla, and lemon peel. Peel the pears, rub them with lemon, core them from the bottom, and lower them in. Cover the pot with a parchment round and simmer for 12 to 15 minutes, until tender but not mushy.
  4. Let the pears cool to room temperature right in the syrup. They keep cooking a little as they cool, so do not overdo the simmer. You can also chill them in the liquid for later.
  5. Heat the oven to 375°F (190°C). Line the chilled dough with buttered foil, fill it with weights, and bake for 20 minutes. Remove the foil and weights, then bake 10 to 15 minutes more, until the shell is lightly golden.
  6. Beat the butter and sugar until creamy. Add the almond flour in turns with the eggs on low speed, then mix in the flour. Stir in the vanilla, lemon zest, and rum until just combined.
  7. Spread the frangipane into the cooled shell. Blot the pears on paper towels, halve them, and slice each half crosswise. Set each fanned half on the filling with the narrow end pointing to the center.
  8. Bake at 375°F (190°C) for 40 to 55 minutes, until the filling rises around the pears and turns deep golden. Cool the tart until lukewarm or room temperature before removing the pan sides. Dust it with powdered sugar right before serving.

Notes

  • I always choose pears that feel firm, because soft ones fall apart in the syrup.
  • I cool the pears fully in their liquid, and I never rush this step.
  • I pat the pears dry on paper towels so no syrup seeps into the frangipane.
  • If my oven runs hot, I lower the temperature by 25 degrees.
  • If the edges brown too fast, I cover them with a ring of foil.
  • I add a pinch of cinnamon and cardamom to the frangipane when I want extra warmth.
  • I keep an eye on the crust during blind baking, because ovens vary a lot.