Irresistible Pear Frangipane Tart Perfect in 3 Easy Steps

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There’s something magical about a pear frangipane tart. It’s one of those desserts that feels both fancy and comforting at the same time. I first fell in love with it during a trip to Paris, where every patisserie seemed to have its own version. The buttery crust, the creamy almond filling, and the tender pears—it’s a combination that’s hard to resist. When I finally mastered the recipe at home, it became my go-to dessert for dinner parties and cozy Sunday afternoons. Trust me, once you try this classic French treat, you’ll understand why it’s been a favorite for generations.

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Why You’ll Love This Pear Frangipane Tart

This tart checks all the boxes—here’s why it’s become my absolute favorite:

The buttery crust is so flaky, it practically shatters when you take a bite (just like a Parisian bakery!)
Tender pears caramelize slightly in the oven, adding sweetness without overpowering the delicate almond filling
Simple steps—no fancy techniques, just good old-fashioned baking magic
Looks elegant enough for special occasions but comes together easily for weeknight treats

I’ve served this to everyone from my picky niece to my foodie friends—it never fails to impress.

Ingredients for Pear Frangipane Tart

Gathering the right ingredients is half the battle with this tart—but don’t worry, everything’s simple and easy to find. I like to separate them into two groups to keep things organized:

For the crust: 1 1/2 cups all-purpose flour, 1/2 cup unsalted butter (chilled and cubed—this is key!), 1/4 cup granulated sugar, 1 egg yolk, 2 tbsp ice water
For the filling: 3 ripe pears (peeled and thinly sliced—I like Bosc or Anjou), 1 cup packed almond flour, 1/4 cup granulated sugar, 1 egg, 1 tsp vanilla extract, 2 tbsp softened unsalted butter

Ingredient Substitutions & Notes

No almond flour? You can blitz whole almonds in a food processor (just don’t overdo it or you’ll get almond butter!). For gluten-free, swap the all-purpose flour 1:1 with your favorite GF blend. Pears not in season? Try apples—just slice them thinner since they’re firmer. And please, please use cold butter for the crust—it makes all the difference for that perfect flaky texture!

How to Make Pear Frangipane Tart

Now for the fun part—bringing all those gorgeous ingredients together! Don’t let the French name intimidate you. I promise this tart comes together with simple steps, just like making a pie (but way more impressive when you pull it from the oven). Here’s exactly how I do it:

Step 1: Prepare the Tart Crust

First, grab that cold butter—I mean straight-from-the-fridge cold. Toss it into your flour and sugar, then pinch it between your fingers until it looks like coarse crumbs. Add the egg yolk and just enough ice water to bring it together. Roll it out gently, tuck it into your tart pan, and here’s the crucial part: chill it for 30 minutes. This keeps the crust from shrinking like crazy in the oven!

Step 2: Make the Frangipane Filling

While the crust chills, let’s make that dreamy almond filling. Dump the almond flour, sugar, egg, and vanilla into a bowl. Mix until it’s smooth—no lumps! The softened butter should blend in easily, making the mixture creamy but still thick. Taste it (I always do) and imagine how good it’ll be with those pears…

Step 3: Assemble and Bake

Now the magic happens! Blind bake your crust for 15 minutes at 350°F (just line it with parchment and pie weights). Spread the frangipane over the warm crust, then artfully arrange those pear slices—I like fanning them in circles. Bake for 30 minutes until the filling puffs up golden around the pears. Your kitchen will smell like a Parisian patisserie, I swear!

Tips for the Perfect Pear Frangipane Tart

After making this tart more times than I can count, I’ve learned a few tricks that make all the difference:

Keep everything cold when making the crust—I even chill my mixing bowl sometimes! Cold butter equals flaky layers that’ll make you swoon.
Don’t skip blind baking—that 15-minute head start prevents a soggy bottom (the horror!). Use dried beans if you don’t have pie weights.
Let it cool completely before slicing—I know it’s hard to wait, but the filling needs time to set properly. Worth every agonizing minute!

Follow these, and you’ll get bakery-quality results every time.

Serving and Storing Your Pear Frangipane Tart

Here’s the best part—you get to eat your masterpiece! I love serving this tart slightly warm with a scoop of vanilla ice cream melting over the top. The contrast between the warm almond filling and cold ice cream is heavenly. Leftovers? Just cover and refrigerate for up to 3 days—though in my house, it never lasts that long!

Pear Frangipane Tart FAQs

Over the years, I’ve gotten so many questions about this tart—here are the ones that pop up most often:

Can I use canned pears instead of fresh?

Oh honey, don’t do it! Canned pears turn mushy in the oven and just can’t hold up like fresh ones. If pears aren’t in season, try apples—they work surprisingly well.

How do I prevent a soggy crust?

Blind baking is your best friend here! Those 15 minutes of pre-baking with weights create a protective layer against the juicy pears and creamy filling. It’s the secret I learned the hard way after one too many sad, soggy bottoms.

Is almond flour really necessary for frangipane?

Absolutely! The fine texture of almond flour gives that signature velvety consistency. Regular flour just won’t cut it—though in a pinch, you can pulse blanched almonds in a food processor until super fine (but stop before it turns to butter!).

Nutritional Information

Just so you know—these numbers can vary depending on your exact ingredients. But for a general idea, each slice of this heavenly tart has about 320 calories, with 18g fat (mostly the good kind from almonds and butter!) and 35g carbs. Not bad for a dessert that tastes this indulgent!

Did you try this pear frangipane tart? I’d love to hear how it turned out—leave a star rating or comment below!

For more delicious recipes and cooking inspiration, check out Family Tastes.