Description
Indulge in a luxurious Pear Frangipane Tart, featuring a buttery tart shell filled with creamy almond frangipane and poached pears. This beautiful plate is perfect for impressing guests or as a delightful treat for yourself.
Ingredients
2 cups (240 g) unbleached all-purpose flour fluffed
spooned
and leveled
⅓ cup (70 g) granulated sugar
¼ teaspoon kosher salt
1 teaspoon lemon zest
11 tablespoons (155 g; 1 stick plus 3 tablespoons) cold unsalted butter cubed
1 large egg yolk
1 teaspoon pure vanilla extract
6 cups (1.4 L) cold water
2 cups (400 g) granulated sugar
2 cinnamon sticks
1 star anise pod
1 tablespoon vanilla bean paste or 1 tablespoon vanilla extract or 1 vanilla bean
scraped
2 strips lemon peel without the pith
plus half a lemon
3 Harry & David Royal Riviera Pears firm yet slightly ripe
8 tablespoons (4 oz; 115 grams) unsalted butter softened
½ cup + 1 tablespoon (115 g) granulated sugar
1 cup (115 g) almond flour
3 large whole eggs room temperature
1 tablespoon (15 g) unbleached all-purpose flour
1 teaspoon pure vanilla extract
½ teaspoon lemon zest
1 tablespoon dark rum optional
powdered sugar for dusting (optional)
lightly sweetened whipped cream optional
Instructions
- Prepare the tart dough by mixing the flour, sugar, salt, and lemon zest in a bowl. Add the cold butter and mix until crumbly. Stir in the egg yolk and vanilla extract. Form into a disc, wrap in plastic, and chill for 30 minutes.
- Preheat the oven to 350°F (175°C). Roll out the dough and fit it into a tart pan, trimming excess. Bake for 20 minutes until lightly golden. Allow to cool.
- For the poached pears, combine water, sugar, cinnamon sticks, star anise, vanilla, lemon peel, and juice in a pot. Bring to a simmer. Add the pears, cover, and poach for 20 minutes until tender. Let cool and slice.
- Make the frangipane filling by creaming the softened butter and sugar, then add almond flour, eggs, unbleached flour, vanilla, lemon zest, and optional rum until smooth.
- Spread the frangipane in the cooled tart shell. Arrange the poached pear slices on top. Bake at 350°F (175°C) for 30 minutes until golden. Let cool.
- Serve with a dusting of powdered sugar and whipped cream, if desired.
Notes
Ensure the pears are firm yet slightly ripe for the best texture. The frangipane can be made ahead of time for convenience.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: Pear Frangipane Tart, Poached Pear Tart Recipe, dessert recipe, almond tart, baking recipes