When you want a dessert that feels utterly elegant but doesn’t weigh you down, I immediately think of something European—something thoughtful. That’s why I adore this Pear Almond Frangipane Tart. It’s one of those recipes where simple ingredients truly sing together; you get the soft, mellow sweetness of fresh pears layered over that rich, yet perfectly balanced, almond filling. Living here in Vermont, watching the seasons change always inspires me to let seasonal fruit lead the way, and pears truly shine when treated this gently. It’s a baked dessert that feels both grounding and celebratory, perfect for a slow weekend afternoon.
Why This Pear Almond Frangipane Tart is a Must-Try
Honestly, this tart just *feels* different. It’s one of those easy baking recipes that looks like it took all day, but trust me, it comes together faster than you think. It captures that gentle indulgence I aim for in all my homemade desserts.
- Perfect Balance: It satisfies that sweet craving without being heavy, thanks to seasonal fruit.
- Elegant Look: The arrangement of the pear slices makes for a stunning presentation at any gathering.
- Simple Technique: Even if you’re nervous about pastry, the base is just an unbaked crust—so approachable!
If you’re looking for truly satisfying baked dessert recipes that are also mindful, this is it. It’s genuinely one of my favorites.
Essential Ingredients for Your Pear Almond Frangipane Tart
When it comes to pastry recipes, precision with ingredients really pays off, especially when we’re layering flavors like this. You don’t need a million fancy things here, just good quality basics handled correctly! For this tart, the structure and richness come from the frangipane, so make sure your butter and eggs are truly at room temperature—that helps everything emulsify beautifully. Remember that chilling step later is essential, so no shortcuts there!
Here’s exactly what you’ll need for a stunning 8-serving tart:
- 1 Rolled Tart Crust (must be unbaked!)
- ½ Cup Granulated Sugar
- ½ Cup Butter, room temperature
- 1 ½ Cups Almond Flour (this is key for texture!)
- 2 Large Eggs Room Temperature
- 2 tablespoons all-purpose flour
- 3 Medium Bosc Pears (they need to be ripe but still firm)
If you’re packing these for a gathering, perhaps alongside some of my other easy snacks, make sure the fruit is sliced thinly right before assembly so it doesn’t oxidize too much!
Ingredient Notes and Substitutions for the Pear Almond Frangipane Tart
Okay, let’s talk specifics because the choice of ingredients really dictates how this elegant tart turns out. If you can’t find Bosc pears—which I love because they hold their shape so well—Bartlett pears work, but you must make sure they are just barely ripe; too soft and they’ll turn to mush when baked. Also, for the almond flour, don’t try to substitute this with almond meal; the fine grind of proper almond flour is what makes the frangipane so silky and tender.
When I’m developing my baked dessert recipes, I always stress quality fats and nuts. Seriously, use the best raw almonds you can find and grind them yourself if you have a powerful food processor. That freshly ground almond flavor in the frangipane is unbeatable! If you’re starting from scratch with the crust instead of using a rolled sheet, remember that a buttery shortcrust pastry works perfectly here for that classic flavor.
Step-by-Step Instructions for the Perfect Pear Almond Frangipane Tart
This recipe is proof that wonderfully elegant homemade desserts don’t require complicated maneuvers. We’re going to build this flavor profile step-by-step, starting with that rich frangipane base. The secret to a creamy filling here is patience when combining the wet ingredients. Don’t rush the mixer!
Creaming and Combining the Frangipane Base
First, get that softened butter and sugar into your mixer bowl. You’ll want to whip this until it’s light and fluffy—it should look pale, almost whipped. Then, add the two room-temperature eggs, but you absolutely must add them one at a time, mixing well after each addition. If you dump them all in at once, the mixture might curdle, and we don’t want that! Once the eggs are incorporated, gently stir in your almond flour and the all-purpose flour until just combined. Stop mixing as soon as you see the flour disappear; overmixing at this stage makes for a tough tart.
Preparing the Pears and Final Assembly
Now for the fruit! Take those firm pears. Stand one upright, and carefully slice down each side, staying just outside the core to create two lovely large halves. Toss the core bit; we don’t need it. Then, slice those halves into nice, thin pieces, maybe about an eighth of an inch thick. You have some wiggle room here, but consistency is wonderful for baking evenly. Spread that beautiful frangipane mixture right over the unbaked dough in your tart pan. Then, arrange those pear slices artfully over the top—have fun with the pattern!
Chilling and Baking Your Tart
This next part is crucial for easy baking: Place the assembled tart into the refrigerator. That firming-up time stops the crust from shrinking while it sets the filling slightly. While it chills, set your oven to 350℉ (180℃). Once the oven is hot, transfer your tart to bake for about 35 to 40 minutes. If you notice the edges or the exposed pear slices getting too dark before the center is done, just peek in and wrap the edges loosely with foil that has a few slits cut into it. This gentle method keeps your beautiful easy baking recipes looking perfect!
Tips for Success When Making Your Pear Almond Frangipane Tart
Baking these kinds of delicate fruit tarts really comes down to a few small things that make a huge difference! Keeping the unbaked crust very cold before it goes into the oven is my number one trick to prevent it from slumping down the sides while it warms up. I often give the filled tart a quick 15-minute freeze instead of just a chill if my kitchen feels warm.
When you arrange those pear slices, try laying them slightly overlapping like shingles. This helps them settle into the frangipane evenly as the almond filling expands around them during baking. You want that lovely pattern to stay visible!
And remember what I said earlier about the foil? If the top is beautifully golden brown but you suspect the center still needs time—which usually happens around the 30-minute mark—tent that tart loosely with foil. This shields the gorgeous presentation while letting the heat penetrate to cook the inner pastry recipe perfectly through.
Serving Suggestions for Your Homemade Pear Almond Frangipane Tart
This tart is truly one of those elegant homemade desserts that looks fantastic all by itself, especially with the pears creating a natural pattern on top. It needs very little fuss, which I love for a relaxed weekend treat. As I mentioned, it pairs absolutely beautifully with a strong black coffee or a simple herbal tea—it’s the perfect companion for a slow morning.
If you want to dress it up just a touch, skip heavy sauces. A very light dusting of powdered sugar over the cooled tart is often all it needs. For an extra touch of creamy luxury, serve each slice with a dollop of crème fraîche or maybe just some softly whipped cream. That little bit of tang cuts through the sweetness of the frangipane perfectly.
Enjoying these homemade desserts when they are just right is what baking is all about!
Storing and Reheating the Pear Almond Frangipane Tart
One of the best parts about this tart is how wonderfully it tastes the next day—the almond flavor deepens and mellows out perfectly! You can keep leftovers covered at room temperature for a day if your kitchen is cool, but I prefer storing mine in the fridge wrapped up tight. That keeps the pastry nice and protected.
When you’re ready for a slice, don’t just eat it cold! Wrap a slice loosely in foil and warm that piece in a 300℉ oven for about 8 minutes. This brings back the lovely warmth and softens the frangipane beautifully. If you want to try it warmed, this tart pairs fantastic with a simple dollop of creamy topping.
Frequently Asked Questions About the Pear Almond Frangipane Tart
Whenever I share this tart, people always have a few quick questions about tweaking it for their pantry. Since this is one of my favorite easy baking recipes, I want to make sure everyone feels comfortable trying it!
Can I use canned or frozen pears instead of fresh?
I strongly recommend using fresh, firm pears if possible. Canned pears are usually too soft and bring extra liquid, unless you drain them *very* well and pat them dry. If you use frozen pears, you must thaw them completely and press out every drop of moisture using paper towels. The moisture control is what keeps this tart from getting soggy!
I don’t have a stand mixer; can I still make this?
Absolutely! Don’t let a lack of fancy equipment stop you from enjoying amazing baked dessert recipes like this one. A sturdy hand mixer works perfectly well for whipping the butter and sugar until it’s light and fluffy. You might need to scrape down the bowl a few extra times, but it gets the job done just as well!
Is this tart considered a ‘healthy’ baking recipe?
Compared to some of the ultra-rich, heavily frosted treats out there, I consider this tart beautifully balanced! We rely heavily on the natural sweetness of the fruit and almond flour, rather than piling in white sugar or heavy cream. It’s an indulgence enjoyed mindfully, focusing on whole ingredients.
What’s the best way to prevent the crust from shrinking?
This is the trickiest part of any tart! Remember the chilling step? Make sure your crust is very cold when rolling it out, and don’t skip that final 10-minute chill once the frangipane and pears are added before it goes into the oven. That cold shock helps lock the structure in place.
Estimated Nutrition Profile for the Pear Almond Frangipane Tart
I always like to give you a general idea of what you are enjoying when you whip up one of my recipes. Remember, since we are dealing with homemade desserts and things like natural fruit sugar versus processed sugar, these numbers are just estimates! They are based on 8 equal slices, but your specific ingredients—like which type of butter you use—will change the final count.
If you’re tracking macros, here’s a quick snapshot of what one slice offers:
- Calories: 350
- Fat: 22g
- Carbohydrates: 35g
- Protein: 8g
It’s a lovely, satisfying treat that fits right into a balanced approach to living. For more ideas on how to build balance into your diet, check out my posts on general healthy eating strategies!
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Pear Almond Frangipane Tart
- Total Time: 60 min
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic European-inspired tart featuring ripe pears and rich almond frangipane baked in an unbaked tart crust. This dessert balances natural sweetness with satisfying texture.
Ingredients
- 1 Rolled Tart Crust (unbaked)
- ½ Cup Granulated Sugar
- ½ Cup Butter, room temperature
- 1 ½ Cups Almond Flour
- 2 Large Eggs Room Temperature
- 2 tablespoon all-purpose flour
- 3 Medium Bosc Pears (ripe but still firm)
Instructions
- Place softened butter and granulated sugar in a stand mixer bowl.
- Mix butter and sugar until light and fluffy, about 2 minutes.
- Add room temperature eggs one at a time, mixing after each addition.
- Stir in almond flour.
- Stir in all-purpose flour.
- Stand one pear upright and slice down on each side, just outside the core, to create two large pieces. Discard the core.
- Slice each pear half into thin pieces, about ⅛ to ¼ inch thick.
- Spread the prepared frangipane evenly on top of the dough in the tart pan.
- Arrange the pear slices over the frangipane as you desire.
- Place the tart in the refrigerator and preheat your oven to 350℉ (180℃).
- When the oven heats up, bake the tart for 35 to 40 minutes.
- Check the tart occasionally; wrap it loosely in foil with slits cut out if it darkens too much.
- Cool the tart completely before you serve it.
Notes
- This tart pairs well with coffee or tea.
- You can serve this dessert slightly warm or chilled the next day.
- If you do not have a stand mixer, you may use a hand mixer for the frangipane base.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 100mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg
Keywords: pear almond frangipane tart, baked dessert, almond dessert, fruit tart, pastry recipe, homemade dessert, easy baking