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Pear Frangipane Tart

Pear Frangipane Tart
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Try our Pear Frangipane Tart recipe for a perfect balance of sweet and nutty flavors that satisfy your dessert cravings instantly

Ingredients

Scale
  • 1 sheet of chilled puff pastry or 1 batch of homemade tart dough (about 9-inch round)
  • 3 ripe pears, peeled, halved, and cored
  • 1 ½ cups almond flour (finely ground almonds)
  • ¾ cup granulated sugar
  • ¾ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 tablespoon lemon juice
  • 2 tablespoons apricot jam, warmed (optional, for glazing)

    • Instructions

  • Preheat your oven to 350°F (175°C). Lightly butter or flour your tart pan to prevent sticking.
  • Roll out your tart dough or thaw your puff pastry sheet on a lightly floured surface to about ¼ inch thickness. Line the tart pan with dough, press into edges, trim excess, and chill for 15 minutes.
  • Cream softened butter and sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
  • Add almond flour and all-purpose flour, mixing until combined. Beat in eggs one at a time, then mix in vanilla extract. Mixture will thicken and look like cake batter.
  • Spread the frangipane evenly into the chilled tart shell, leaving a small border.
  • Brush pear halves with lemon juice to prevent browning. Arrange pears cut side down over the frangipane, pressing slightly.
  • Bake tart for 40-45 minutes, until frangipane is puffed and golden and crust is crisp. Cover crust edges with foil if browning too fast.
  • While warm, brush pears with warmed apricot jam for a glossy finish. Allow tart to cool completely before slicing.

    • Notes

    This Pear Frangipane Tart pairs the warm nutty aroma of frangipane with tender, juicy pears for a dessert that is both fancy enough for guests and cozy enough for an everyday treat. It features a buttery tart crust, creamy almond filling, and subtly sweet poached pears.

    Find it online: https://mekara.info/pear-frangipane-tart-recipe/