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Pear Almond Frangipane Tart

Irresistible Pear Almond Frangipane Tart for Cozy Evenings

This Pear Almond Frangipane Tart combines moist almond sponge and sweet pears in a flaky crust, perfect for cozy evenings.
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: French
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 100 g Unsalted Butter Essential for a rich, flaky texture.
  • 50 g Icing Sugar (Powdered Sugar) Provides sweetness for the pastry.
  • 1 large Egg Binds the pastry ingredients.
  • 200 g Plain Flour (All-Purpose Flour) Creates the structure of the tart shell.
For the Frangipane Filling
  • 100 g White Granulated Sugar Sweetens the frangipane.
  • 1 teaspoon Vanilla Extract Enhances flavor in the frangipane.
  • 100 g Almond Meal (Ground Almonds) The primary flavor of the frangipane.
  • 1 teaspoon Ground Cloves Adds a warm, spiced note to the filling.
For the Poached Pears
  • 2 pieces Ripe Pears Providing moisture and sweetness.
  • 2 pieces Cinnamon Sticks Infuse the poaching liquid with flavor.
  • 4 pieces Whole Cloves Contributes depth to the poaching syrup.
  • 200 g Sugar For the poaching syrup.
  • 500 ml Water To create the poaching syrup.

Equipment

  • Mixing bowl
  • tart pan
  • Saucepan
  • Spatula

Method
 

Step-by-Step Instructions for Pear Almond Frangipane Tart
  1. Cream together butter and icing sugar until light and fluffy, then add the egg and mix. Gradually add flour to form a dough, wrap in cling film, and chill.
  2. Preheat oven to 180°C (356°F). Roll out chilled pastry and fit it into a tart pan. Dock the base and bake for 15 minutes, then remove weights and bake for an additional 5 minutes.
  3. Make poaching syrup with sugar, water, cinnamon sticks, and cloves. Peel and core pears, then add to the simmering syrup for 15-20 minutes until tender.
  4. Cream butter and sugar for the frangipane, then beat in eggs and vanilla. Fold in almond meal and flour until smooth.
  5. Spread frangipane filling in tart shell, arrange sliced poached pears on top, and brush with syrup.
  6. Lower oven temperature to 170°C (338°F) and bake for 30-35 minutes until golden brown. Cool on a wire rack for 20 minutes before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Serve with whipped cream or vanilla ice cream.

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