Pear Frangipane Tart
A classic French almond cream tart with caramelized pears on a buttery pastry base. Elegant enough for dinner guests, simple enough for a weeknight dessert.
- Total time
- 50 min
- Servings
- 8
- Calories
- 342
- Protein
- 6g
Ingredients
- 1 cup all-purpose flour
- 10 tbsp cold butter, divided
- ¼ tsp salt
- ¾ cup almond flour
- ½ cup granulated sugar
- 1 large egg
- 3 whole pears, firm
Instructions
- 1
Mix flour and salt. Cut 6 tbsp cold butter into pea-sized pieces and rub into flour until breadcrumb texture forms.
- 2
Add 3 tbsp ice water a little at a time, tossing until the dough just comes together. Wrap and chill 15 minutes.
- 3
Preheat oven to 375°F. Roll dough into a 10-inch circle and press into a 9-inch tart pan with removable bottom.
- 4
Beat remaining 4 tbsp softened butter with sugar until pale, about 2 minutes. Fold in almond flour and egg until smooth.
- 5
Spread frangipane evenly over dough base. Peel, halve, and core pears; arrange cut-side down in a spiral on top.
- 6
Bake until pastry is golden and frangipane springs back when lightly touched, 30–35 minutes.
- 7
Cool in pan 10 minutes, then transfer to a wire rack. Serve at room temperature or slightly warm.
Tools you’ll need
- 9-inch tart pan with removable bottom
- rolling pin
- mixing bowl
- electric mixer or whisk
- rubber spatula
- chef's knife
- wire rack
- oven
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