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Pear-Almond Frangipane Tart

This Pear-Almond Frangipane Tart is SO EASY! Juicy pears and rich almond frangipane nestled in a buttery tart shell make an elegant, comforting dessert.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: French
Keyword: Almond, Easy, Frangipane, Pear, Quick, Tart
Servings: 8 servings

Ingredients

Ingredients

  • 1 9-inch pre-made tart shell store-bought for convenience and consistent results
  • 3 ripe pears peeled and sliced, firm but ripe like Bartlett or Bosc
  • 1 cup almond flour finely ground for a smooth frangipane texture
  • 1/2 cup granulated sugar for balanced sweetness
  • 1/4 cup unsalted butter softened, adds richness to the filling
  • 2 large eggs to bind the frangipane mixture
  • 1 teaspoon vanilla extract for warm flavor notes
  • 1/4 teaspoon almond extract enhances the almond flavor
  • 1/4 teaspoon salt balances sweetness and enhances flavors
  • 1 tablespoon all-purpose flour helps stabilize the filling

Instructions

Cooking Pear-Almond Frangipane Tart: The Process

  • Begin by preheating your oven to 350°F (175°C). If your pre-made tart shell is frozen, let it thaw according to package instructions. Place the tart shell on a baking sheet to catch any drips during baking.
  • In a mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy using an electric mixer or whisk. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.
  • Gently fold in the almond flour, all-purpose flour, and salt. Mix until smooth and well combined. The frangipane should be thick but spreadable.
  • Spread the almond frangipane evenly into the bottom of the tart shell. Arrange the peeled and sliced pears on top in a circular pattern, slightly overlapping the slices.
  • Place the tart in the preheated oven and bake for 40-45 minutes, or until the frangipane is set and the pears are tender. Cover crust edges loosely with foil if they brown too quickly.
  • Allow the tart to cool completely on a wire rack before slicing. Serve as is, or with whipped cream or vanilla ice cream for extra indulgence.

Equipment

  • Oven
  • Mixing Bowls
  • Electric Mixer or Whisk
  • Spatula
  • Sharp Knife
  • Tart pan or baking sheet

Notes

  • The almond extract subtly enhances the nutty flavor without overpowering the pears.
  • Use firm but ripe pears to avoid mushy texture after baking.
  • Pre-made tart shells save time and ensure a crisp, even crust.
  • Add cinnamon or nutmeg to the frangipane for a warm spice variation.
  • Store leftovers refrigerated up to 3 days; warm slightly before serving.