Pear and Frangipane Tart
Buttery pasta frolla, soft almond frangipane, and tender pears come together in this elegant Italian French-inspired Pear Frangipane Tart. Simple to make, beautiful to serve, and perfect with espresso or whipped cream.
Servings: 8 servings
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
Calories: 597kcal | Carbohydrates: 66g | Protein: 10g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 198mg | Potassium: 147mg | Fiber: 4g | Sugar: 35g | Vitamin A: 897IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 3mg
