Pear Frangipane Tart Recipe
This pear frangipane tart is filled with delicious almond filling and fragrant poached pears, then topped with crunchy almonds, what’s not to love? It will make you feel like a total pro and the results will blow you away! This recipe uses a pre-made puff pastry for the shell, saving you time and adding pleasant crispiness to each bite.
This French tart was inspired by our local French Boulangerie where they sell similar tarts. One day I decided that I was just going to make one myself instead of buying one there.
Surprisingly, the one I made at home was much better than the one they had, so now I have to share the recipe for this French tart with you guys!
This tart has two distinct parts to it: the pastry’s tart crust (I’m totally taking a shortcut here), and the almond filling (one of two best parts about this recipe).
The tart crust for this recipe is very simple #shortcut. It’s a sheet of puff pastry pressed into an 8″ tart pan, then baked until it’s golden brown. For this recipe, you can use store-bought puff pastry for the tart crust…or make your own.
For the best flavor possible, I highly recommend you give my homemade puff pastry recipe a try. It’s surprisingly simple to make!
However, if you are on a time crunch, simply swap in some store-bought puff pastry—that’s how I made the pear frangipane’s tart crust pictured here!
Pear Frangipane Filling
Frangipane filling is often confused with almond paste, but it is actually different. Frangipane has the addition of eggs, butter, and flour to the typical almond paste ingredients of almonds and sugar.
Of course, in a pear frangipane filling, there is also the addition of one of my favorite fruits: pear!
Tips for Making Pear Frangipane
- This pear frangipane recipe is a two-day process. You will need to make the amaretto poached pears the day before you assemble the rest of the tart.
- No tart pan? No problem! You can use any type of round spring pan that has a removable bottom (like this one).
- Use Bosc pears for the best flavor. You can also use Bartlett pears or another variety, but Bosc works best in my opinion.
- Do not overwork the puff pastry. If you do, you run the risk of the tart shell shrinking.
- Similar to a pie crust, the pastry can cool in or out of the pan. You may find it easier to let it cool to room temperature before removing it.
- Remove any chunks of fruit for the glaze. This tart is topped with an apricot jam glaze. If your jam has chunks of fruit in it, pass it through a sieve before using it to apply to the top of the tart.
How to Make a Pear Frangipane Tart
For detailed recipe instructions, see the recipe card at the bottom of the post.
To make two 8″ pear frangipane tarts you will need:
- Puff Pastry Dough (storebought is fine also)
- Amaretto Poached Pears Ingredients (1 recipe)
- French Almond Cream Ingredients:
How to make the tart:
- A day before, start the Amaretto Poached pears.
- On the day you want to make the tart, make the French Almond Cream Filling. Refrigerate until ready to use.
- With a tart ring, cut out the circle from the puff pastry sheet. For 2 tarts, make this with both sheets of puff pastry. Roll the sheets out to make a circle 2″ bigger than the tart pan. Poke it with a fork to prevent it from puffing.
- Press the puff pastry into the mold, and trim the edges. Freeze to set while you preheat the oven.
- Remove the tart from the freezer and bake. Do not over-bake!
- Pull out of the oven and allow it to cool.
- Then, fill each tart with 1/2 of the Almond Cream Mixture. Place the tarts back in the freezer while you work on your pears.
- Remove pears from the poaching liquid and slice them.
- Then, remove the tarts from the freezer and place pears on top of the Almond Cream mixture.
- Sprinkle the top of the pear frangipane tart with slivered almonds.
- Cover the tart with foil and bake. Then remove the foil and bake to allow the top to brown
- Once the tart is baked, allow it to cool completely.
- Then add the glaze to the top.
Pear Frangipane Tart Storage
Refrigerate the tart if you aren’t eating right away. In the fridge, it should last 2-3 days.
This pear frangipane tart will freeze well. Just make sure to wrap it so it doesn’t get freezer burn.
If you have leftover amaretto pear, save them. You can serve them over vanilla ice cream.
Scroll to the bottom for the full recipe with precise ingredient amounts.
More Pastry Recipes to Try:
Pear Frangipane Tart Recipe
Pear Frangipane Tart Recipe - flaky puff pastry base with Almond Cream & Amaretto Poached Pears.
Amaretto Poached Pears Ingredients
French Almond Cream Ingredients:
How to make Almond Cream and Pear Tart:
A day before, start the Amaretto Poached pears. Click HERE for recipe & instructions.
The day you want to make the tart, make the French Almond Cream Filling. Click HERE for recipe & instructions. Refrigerate until ready to use.
With the tart ring, cut out the circle from the puff pastry sheet. For 2 tarts, make this with both sheets of puff pastry.
On a well-floured work surface, roll it out to make the circle 2 inches bigger than you started with. Poke it with a fork all around, to prevent it from puffing up in the oven. Transfer the rolled out puff pastry into the tart mold, press it against the form and trim the edges like shown below. Place in freezer for about 10 minutes. Preheat oven to 350F, with the rack in the middle.
Remove the tart from the freezer and bake until the tart is slightly golden about 15-20 minutes. Do not over-bake as it will still take on more color when it’s baked with the filling. Once out of the oven, allow it to completely cool. Fill each tart with 1/2 of the Almond Cream Mixture. Place in the freezer for 5 minutes. Meanwhile, work on your pears.
Remove pears from the poaching liquid and slice them any way you would like. Get the tart from the freezer and arrange about 2-3 cut up pears on top of the Almond Cream mixture.
Sprinkle with almonds. Spray a piece of foil with non stick spray and gently cover the tart with it, sprayed side touching the tart.
Put back in the oven and bake until the almond mixture is well risen all the way in the middle, about 45 minutes, then remove the foil and bake for another 10 minutes allowing the top to brown up slightly.
Once the tart is baked allow it to completely cool on the rack. To finish it off with the glaze, take 2-3 tablespoons of apricot jam, heat it until liquid then apply it generously to the top of the tart with a brush. If your jam has chunks of fruit in it, pass it through a sieve before using it to apply to the top of the tart.
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