Pear Frangipane Tart

Ingredients

• 1.25 cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• 2 tablespoons granulated sugar
• ¼ teaspoon kosher salt
• 1 whole egg yolk
• 2 tablespoons ice water
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 1 cup almond flour
• 2 whole large eggs
• 2 tablespoons all-purpose flour
• ½ teaspoon vanilla extract
• ⅛ teaspoon kosher salt
• 4 whole firm pears (Bosc or Bartlett)
• 2 cups water
• ¼ cup granulated sugar
• 2 tablespoons lemon juice
• ¼ cup apricot jam
• 1 tablespoon warm water

Instructions

1. 1

   In a medium bowl, whisk together 1.25 cups all-purpose flour, 2 tablespoons granulated sugar, and 0.25 teaspoon kosher salt. Add 0.5 cup cold unsalted butter that you've cut into small cubes. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining — this creates a flaky texture. Do not overwork the dough or it will become tough.

2. 2

   In a small bowl, whisk together 1 egg yolk and 2 tablespoons ice water. Drizzle this mixture over the flour-butter mixture while gently tossing with a fork until shaggy clumps form. Add a few more drops of ice water if the dough feels dry, but stop before it becomes wet. The dough should just hold together when squeezed.

3. 3

   Gather the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes — this rest period allows the gluten to relax and prevents shrinkage during baking.

4. 4

   While the dough chills, peel 4 firm pears using a vegetable peeler, then cut them in half lengthwise and scoop out the core with a melon baller or small spoon. In a medium saucepan, combine 2 cups water, 0.25 cup granulated sugar, and 2 tablespoons lemon juice over medium heat, stirring until the sugar dissolves. Once the liquid reaches a gentle simmer, carefully add the pear halves and place a piece of parchment paper directly on top to keep them submerged. Poach for 8-10 minutes until the pears are just tender — they should yield slightly to a fork but still hold their shape. Remove with a slotted spoon and set on a paper towel to cool.

5. 5

   In a medium bowl, cream together 0.5 cup softened unsalted butter and 0.5 cup granulated sugar by beating with an electric mixer (or by hand with a wooden spoon) for 2-3 minutes until pale and fluffy — this aerates the butter and creates a lighter texture. Add 2 large eggs one at a time, beating well after each addition until fully incorporated. Fold in 1 cup almond flour, 2 tablespoons all-purpose flour, 0.5 teaspoon vanilla extract, and 0.125 teaspoon kosher salt using a rubber spatula until just combined. Do not overmix.

6. 6

   Preheat your oven to 375°F (190°C). On a lightly floured work surface, roll out the chilled pastry dough into a thin 11-inch round, about 1/8 inch thick — work from the center outward to keep an even thickness. Transfer the round to a 9-inch tart pan with a removable bottom by rolling it loosely around your rolling pin and unrolling it into the pan. Press the dough gently into the corners and up the sides, then trim any overhang by running the rolling pin across the top edge. Prick the bottom with a fork in 8-10 places to prevent puffing.

7. 7

   Spread the almond frangipane filling evenly across the pastry crust in an even layer, using an offset spatula or the back of a spoon. Arrange the cooled poached pear halves in a spoke pattern on top, pressing them gently into the filling with the rounded side up — a classic presentation for a tart.

8. 8

   Place the tart on a baking sheet (this catches any drips) and bake for 30-35 minutes until the filling is set and the pastry edges are deep golden brown — the center should jiggle only very slightly when you gently shake the pan. Remove from the oven and let cool in the pan for 10 minutes.

9. 9

   While the tart cools, warm 0.25 cup apricot jam with 1 tablespoon warm water in a small saucepan over low heat, stirring occasionally until it becomes a thin glaze. Push the glaze through a fine-mesh strainer to remove any fruit pulp. Using a pastry brush, gently brush the warm glaze over the pears and exposed filling — this adds shine and a subtle fruit flavor that complements the almond.

10. 10

    Remove the tart from the pan by pushing up the removable bottom and sliding it onto a serving plate, or leave it on the pan base for serving. Slice with a sharp, thin-bladed knife dipped in hot water and wiped dry between cuts for clean edges. Serve slightly warm or at room temperature.

Tools you’ll need

• medium mixing bowl
• whisk
• pastry cutter or two knives
• small bowl
• fork
• plastic wrap
• vegetable peeler
• melon baller or small spoon
• medium saucepan
• parchment paper
• slotted spoon
• paper towels
• electric mixer (optional)
• rubber spatula
• measuring cups and spoons
• 9-inch tart pan with removable bottom
• rolling pin
• baking sheet
• oven thermometer (optional)
• offset spatula or spoon
• fine-mesh strainer
• pastry brush
• sharp thin-bladed knife

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