Pear Frangipane Tart
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This Pear Frangipane Tart is one of those desserts that looks impressive but feels simple to make. The buttery Italian pastry crust, soft almond filling, and delicate baked pears create a cozy bakery-style tart that’s perfect for holidays, dinner parties, or a slow afternoon with coffee.
If you like this recipe, try my Italian Pear Cake and French Apple Tart.
Quick Look: Pear Frangipane Tart
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 8 people
- Dietary Info: Vegetarian
- Method: Blind-baked pasta frolla with almond frangipane filling
- Technique: Blind bake the pasta frolla, spread with frangipane, arrange the pears in a fan pattern, then bake before finishing with apricot jam
- Flavor/Texture: Buttery, tender, fruity, and crisp
Why You’ll Love This Family Favorite!
This pear frangipane tart is one of my mamma’s recipes that always felt extra special growing up. She would make it when pears were perfectly ripe, and the kitchen needed something cozy and beautiful. The buttery pasta frolla, soft almond filling, and delicate pears remind me so much of slow afternoons around the table with espresso and family. It’s elegant without trying too hard, and one of those timeless desserts that never goes out of style. I hope you love this little taste of our family tradition as much as we do.
If you love pears, try my Pear Gorgonzola Salad and Pear, Honey, Walnut, and Cheese Pizza!
Made With Amore,
Table of Contents
Simple Ingredients
This elegant Italian tart comes together with a handful of classic baking ingredients.
- Pasta Frolla: A classic Italian shortcrust pastry made with ingredients including flour, butter, sugar, and egg that bakes into a buttery crust.
- Almond Flour: Forms the rich frangipane filling with its soft texture.
- Pears: Add natural sweetness and become tender as they bake into the filling.
- Butter: Gives both the pasta frolla and frangipane their rich flavor and melt-in-your-mouth texture.
- Apricot Jam: Brushed over the baked tart for a beautiful glossy finish and fruity sweetness.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Fruit Variation: Swap the pears for thinly sliced apples, peaches, or apricots when they’re in season. Try my Peach Upside Down Cake and Apple Upside Down Cake!
- Flavor Boost: Add a pinch of cinnamon or cardamom to the frangipane for spiced notes.
How to Make Pear Frangipane Tart
A timeless tart that’s as beautiful as it is delicious. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Make the Crust: In a large bowl, whisk together the flour, sugar, salt, and baking powder. Add the cold butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
- Add the egg and lemon zest, if using. Mix just until the dough comes together. Do not overwork the dough.
- Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.
- Roll out the dough and press it into a tart pan or 8-9 inch pie dish. Trim the edges, if needed.
- Chill again for 15 minutes. Preheat the oven to 350°F.
- Line the crust with parchment paper and pie weights or dried beans. Blind bake for 15 minutes.
- While the crust is baking, make the filling. In a medium bowl, beat the butter and sugar together with a hand mixer until light, creamy, and pale yellow. Add the almond flour and eggs, alternating between the two, mixing on low speed until smooth.
- Add the flour, almond extract, vanilla extract, and rum, if using. Mix just until combined.
- Remove the crust from the oven, take out the weights, and bake for another 5-7 minutes. Let cool slightly.
- Spread the frangipane evenly into the pre-baked shell. Thinly slice each pear half crosswise, keeping the slices together so they fan. Toss the pears with lemon juice to prevent browning. Arrange the pear halves over the frangipane with the narrow ends pointing toward the center. Gently fan the slices. Leave a little space between each pear half so the filling can puff.
- Bake for 25-35 minutes, or until the frangipane is puffed and golden and the pears are tender. Let the tart cool completely on a wire rack. Brush the warm apricot jam over the pears for a glossy finish.
- Sprinkle with sliced almonds or pistachios, if desired. Serve with freshly whipped cream, vanilla gelato, or simply enjoy with tea or coffee.
Pear Frangipane Tart FAQs
Store the tart covered in the refrigerator for up to 4 days. Let it come to room temperature before serving, or warm individual slices in a 300°F oven for 5–10 minutes to refresh the crust.
Yes. Blind baking helps the pasta frolla stay crisp and prevents the bottom crust from becoming soggy once the filling is added.
You can, but homemade pasta frolla provides the authentic buttery, tender texture that makes this tart so special.
Serving Suggestions
This pear frangipane tart is a beautiful dessert to serve after Lemon Chicken Orzo Soup, Baked Stuffed Pork Chops, or Turkey Shepherd’s Pie. It’s also wonderful alongside an afternoon espresso or cappuccino for an Italian-style treat. If you’re creating a dessert spread, serve it with Biscotti or a fresh Lemon Olive Oil Cake for a memorable finish.
My Pro Tips
Recipe Tips
- Use ripe but firm pears, so they hold their shape while baking. Bartlett or Anjou pears work beautifully.
- Chill the tart dough before baking for the flakiest crust.
- Don’t overmix the frangipane – mix just until smooth and creamy.
More Fruity Dessert Recipes
Pear and Frangipane Tart
Ingredients
Pasta Frolla (Italian Shortcrust Pastry)
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 9 tablespoons cold unsalted butter, cut into small cubes
- 1 large egg
- Zest of ½ lemon, optional
Frangipane Filling
- 1 cup almond flour
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 tablespoon all-purpose flour
- 1 teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
- 1 tablespoon rum, optional
Pear Topping
- 2 large ripe pears, peeled, halved, and cored
- Juice of ½ lemon
- 3 tablespoons apricot jam, slightly warmed
- 2 tablespoons sliced almonds or crushed pistachios, optional
Instructions
Make the Pasta Frolla
- In a large bowl, whisk together the flour, sugar, salt, and baking powder. Add the cold butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs.
- Add the egg and lemon zest, if using. Mix just until the dough comes together. Do not overwork the dough.
- Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.
- Roll out the dough and press it into a tart pan or 8-9 inch pie dish. Trim the edges, if needed, then chill again for 15 minutes.
- Preheat the oven to 350°F.
- Line the crust with parchment paper and pie weights or dried beans. Blind bake for 15 minutes. Remove the weights and bake another 5-7 minutes until lightly golden. Let cool slightly.
Make the Frangipane
- In a medium bowl, beat the butter and sugar together with a hand mixer until light, creamy, and pale yellow.
- Add the almond flour and eggs, alternating between the two, mixing on low speed until smooth. Add the flour, almond extract, vanilla extract, and rum, if using. Mix just until combined.
Assemble the Tart
- Spread the frangipane evenly into the pre-baked tart shell.
- Thinly slice each pear half crosswise, keeping the slices together so they fan beautifully. Toss or brush the pears with lemon juice to prevent browning.
- Arrange the pear halves over the frangipane with the narrow ends pointing toward the center of the tart. Gently fan the slices slightly. Leave a little space between each pear half so the filling can puff as it bakes.
- Bake for 25-35 minutes, or until the frangipane is puffed and golden and the pears are tender.
Finish and Serve
- Let the tart cool completely on a wire rack.
- Brush the warm apricot jam over the pears for a glossy finish. Sprinkle with sliced almonds or pistachios, if desired.
- Serve with freshly whipped cream, vanilla gelato, or simply enjoy with tea or coffee. Mangia!
Notes
- Use ripe but firm pears, so they hold their shape while baking. Bartlett or Anjou pears work beautifully.
- Chill the tart dough before baking for the flakiest crust.
- Don’t overmix the frangipane – mix just until smooth and creamy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a beautiful and delcious recipe! A must-try.