The Elegant Pear & Frangipane Tart is a masterpiece of simplicity and sophistication, ready in just 45 minutes. Juicy, tender pears nestle into a velvety frangipane filling, creating a harmonious blend of sweet and nutty flavors. Each bite offers a delightful contrast between the crisp, buttery crust and the soft, aromatic almond cream. Perfect for impressing guests or treating yourself, this tart feels indulgent yet effortless to prepare. Its golden finish and fragrant aroma make it as beautiful as it is delicious, proving that elegance can be both quick and achievable.
With a prep time of 15 minutes and a bake time of 30, this tart is a stress-free way to elevate any occasion. The pears caramelize slightly in the oven, enhancing their natural sweetness, while the frangipane adds a rich, creamy texture. Warm from the oven, it’s a comforting dessert; chilled, it becomes a refreshing treat. Whether served with a dollop of whipped cream or enjoyed on its own, this tart is a celebration of flavor and texture. It’s the kind of recipe that feels special without demanding hours in the kitchen.
Ingredients for Elegant Pear & Frangipane Tart
- 1 recipe Homemade pie crust (or store-bought for convenience)
- ¾ cup (6oz/170g) frangipane (almond cream filling)
- 1 large egg
- 3 poached pears, halved and cored
- 1 tablespoon apricot jam, heated and strained (optional, for glaze)
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the tart shell: Roll out the pie crust and line a 9-inch (23cm) tart pan with a removable bottom. Prick the dough all over with a fork, line with parchment paper, and fill with pie weights (beans or rice). Bake for 15 minutes.
- Lower the oven temperature to 350°F (180°C) and bake for another 15 minutes. Remove the pie weights and let the crust cool for 10 minutes.
- Make the filling: Whisk the frangipane with the egg until smooth. Spread it evenly in the bottom of the baked tart shell.
- Prepare the pears: Slice the poached pear halves crosswise into thin slices. Arrange them on top of the frangipane, with the narrow ends pointing towards the center. Press down slightly to secure.
- Bake the tart: Place in the oven and bake until the filling is set, about 50-60 minutes.
- Glaze (optional): Let the tart cool for 10 minutes, then brush with the strained apricot jam for a shiny finish.
- Serve: Let the tart cool completely before serving. Store any leftovers at room temperature, loosely covered, for up to 2 days.
Perfect Pairings: Serving Suggestions
This Elegant Pear & Frangipane Tart shines on its own, but you can elevate it with a dollop of whipped cream or a scoop of vanilla ice cream. For a touch of sophistication, drizzle with a caramel sauce or sprinkle with toasted almond slices. Pair it with a cup of earl grey tea or a glass of dessert wine for a truly indulgent experience.
Time-Saving Tips for Busy Bakers
Short on time? Use a store-bought pie crust to skip the homemade dough step. You can also poach the pears in advance and store them in the fridge for up to 2 days. If you’re really in a rush, skip the blind baking step, but note that the crust may be slightly less crisp.
Storage and Reheating Made Simple
Store any leftovers at room temperature, loosely covered, for up to 2 days. For longer storage, wrap the tart tightly in plastic wrap and refrigerate for up to 4 days. To refresh, warm slices in a 300°F (150°C) oven for 5-10 minutes or enjoy chilled straight from the fridge.
Recipe Variations to Try
Swap out the pears for apples or plums for a seasonal twist. If you’re feeling adventurous, add a sprinkle of cinnamon or cardamom to the frangipane for extra warmth. For a nut-free version, replace the frangipane with a vanilla custard or lemon curd filling.
Essential Equipment Guidance
A 9-inch tart pan with a removable bottom is key for easy slicing and serving. If you don’t have pie weights, use uncooked rice or dried beans for blind baking. A pastry brush will help evenly apply the apricot jam glaze for that professional finish.
Elegant Pear & Frangipane Tart
Ingredients
Homemade pie crust (or store-bought)
- 1 recipe Homemade pie crust (or store-bought)
Frangipane and Egg Mixture
- 3/4 cup frangipane 6oz/170g
- 1 large egg
Poached Pears
- 3 poached pears halved and cored
Optional Glaze
- 1 tablespoon apricot jam heated and strained (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Roll out and line the pie crust into a 9-inch (23cm) tart pan with a removable bottom.
- Prick the dough all over with a fork, line with parchment and pie weights (beans/rice), and bake for 15 minutes.
- Lower the heat to 350°F (180°C) and bake for another 15 minutes.
- Remove the pie weights and let cool for 10 minutes.
- Whisk the frangipane with the egg and evenly spread it in the bottom of the baked tart shell.
- Slice the poached pear halves crosswise into thin slices and arrange on top of the frangipane, narrow ends pointing towards the center. Press down slightly onto the pears.
- Bake until the filling is set, about 50-60 minutes.
- Let the tart cool for 10 minutes, then brush with the strained apricot jam for shine (optional).
- Let cool completely before serving. Store any leftovers at room temperature, loosely covered, for up to 2 days.
