Pear Frangipane Tart with Poached Pears Recipe

If you love the blend of nutty, buttery richness combined with delicate, aromatic fruit, this Pear Frangipane Tart with Poached Pears Recipe is absolutely going to steal your heart. Imagine tender, perfectly poached pears nestled atop a luscious almond frangipane filling, all embraced by a flaky, lemon-zested tart crust that melts in your mouth. It’s a show-stopping dessert that brings warmth and elegance to your table, perfect for impressing guests or savoring a decadent treat at home. This recipe makes the process approachable, yet the final result feels truly special and rewarding.

Ingredients You’ll Need

Getting the flavors and textures just right in this pear frangipane tart is all about understanding the role of each simple but thoughtfully chosen ingredient. From the crispness of the tart dough to the aromatic poaching liquid and the silky almond filling, every element enhances the character of the dish.

• Unbleached all-purpose flour (2 cups): Provides the perfect base for a tender yet sturdy tart crust that holds everything together.
• Granulated sugar (⅓ cup + 2 cups + ½ cup + 1 tablespoon): Used in the dough, poaching liquid, and frangipane to add balanced sweetness throughout.
• Kosher salt (¼ teaspoon): Enhances all the flavors and balances sweetness in the tart dough.
• Lemon zest (1 teaspoon + ½ teaspoon): Adds a bright, citrusy note that lifts the richness of the butter and almonds.
• Cold unsalted butter (11 tablespoons + 8 tablespoons): Key for that buttery, flaky crust and smooth, creamy frangipane filling.
• Large egg yolk (1): Helps bind the dough while keeping it tender.
• Vanilla extract and vanilla bean paste (2 teaspoons + 1 tablespoon): Infuses complex warmth and aromatic depth into both the tart shell and poaching liquid.
• Cold water (6 cups): The base for the spiced poaching liquid that softens and flavors the pears.
• Cinnamon sticks, star anise pod, lemon peel: Create an intoxicating spiced fragrance that gently permeates the poached pears.
• Harry & David Royal Riviera Pears (3): Firm but ripe pears that hold shape beautifully while being tender and juicy.
• Almond flour (1 cup): The heart of the frangipane, providing that signature nutty flavor and rich texture.
• Whole eggs (3): Bring structure and moisture to the filling.
• Unbleached all-purpose flour (1 tablespoon): Ensures the frangipane sets beautifully without weighing it down.
• Dark rum (1 tablespoon, optional): Adds a subtle, sophisticated depth of flavor.
• Powdered sugar and lightly sweetened whipped cream (optional): Perfect final touches for serving.

How to Make Pear Frangipane Tart with Poached Pears Recipe

Step 1: Prepare the Tart Dough

Start by lightly greasing your tart pan with a removable bottom, then combine flour, sugar, salt, and lemon zest in a food processor. Adding the cold, cubed butter next creates that magical flaky texture as you pulse until the mixture looks like coarse crumbs without any visible chunks. Incorporate the egg yolk and vanilla extract until the dough just starts to come together—it might seem dry at first, but patience here is key. Transfer the dough to a countertop and knead until smooth, then press it into the tart pan. Chill for at least an hour to relax the gluten and develop the perfect base.

Step 2: Poach the Pears

While the dough chills, let’s dive into poaching the pears in a fragrant spiced syrup. Bring water and sugar to a gentle simmer, then add cinnamon sticks, star anise, vanilla bean paste, and aromatic lemon peels. Peel your pears carefully, keeping the stems intact for a charming presentation, and rub them with lemon half to keep them from browning. Core the pears from the bottom, then lower them gently into the poaching liquid. Cover the pot’s surface with parchment paper and simmer for 12 to 15 minutes until the pears are tender but still hold their shape. Cool them right in the liquid to lock in flavor—everything about this step is pure sensory delight.

Step 3: Blind Bake the Tart Shell

Preheat your oven to 375°F (190°C). To get that perfect tart crust texture, cover the chilled dough with buttered foil and fill with baking weights to prevent puffing. Bake for 20 minutes, then remove the foil and bake a little longer to achieve a light golden color. Let the crust cool completely before adding the luscious frangipane. This step ensures your tart has a crisp, flaky shell that won’t get soggy beneath the moist filling and poached pears.

Step 4: Make the Frangipane Filling

In a stand mixer, cream the softened butter and sugar until fluffy. Alternately add almond flour and eggs, mixing gently but thoroughly to keep that airy texture while binding everything together. Incorporate a little flour for structure, then finish with vanilla, lemon zest, and a splash of rum if you’re feeling fancy. The frangipane is the creamy soul of this tart, nutty yet delicately sweet, ready to cradle your beautiful pears once into the tart shell.

Step 5: Assemble and Bake the Tart

Spread the frangipane evenly over your pre-baked shell. Drain and slice your poached pears into thin, elegant slices. Arrange them artfully on top, fanning slices to create a lovely pattern. Bake again at 375°F for 40 to 55 minutes until the filling is puffed and golden, showing off the wonderful rise and depth of flavor. Don’t worry if your oven tends to run hot—just watch the edges and shield them with foil if needed. The anticipation as the kitchen fills with that irresistible aroma is truly the best part.

How to Serve Pear Frangipane Tart with Poached Pears Recipe

Garnishes

A light dusting of powdered sugar before serving gives the tart a delicate, snowy finish that feels festive yet effortless. If you want to elevate it further, a dollop of lightly sweetened whipped cream adds a cloud-like contrast to the rich frangipane and juicy pears. Fresh mint or a sprinkle of toasted almond slivers can bring a pop of color and texture, making your presentation sing just as brightly as the flavors.

Side Dishes

This tart pairs beautifully with a simple green salad dressed with vinaigrette for a balanced contrast, or a scoop of vanilla bean ice cream for an indulgent touch. A glass of aromatic white wine, like a Riesling or Chenin Blanc, also complements the pear’s sweetness and the almond richness, turning your dessert into an elegant experience.

Creative Ways to Present

For a stunning centerpiece, serve the tart whole on a rustic wooden board with warm linen napkins nearby. Alternatively, cut into generous wedges and plate with a drizzle of the poaching syrup reduced into a glaze. Individual tartlets made with this same recipe offer a charming way to share, giving each guest their own perfectly portioned parcel of pear and almond delight.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pear Frangipane Tart with Poached Pears in an airtight container at room temperature for 1 to 2 days. The tart stays tender but maintains a lovely texture, just cover it well to prevent drying out. This short resting period actually lets the flavors meld beautifully.

Freezing

This tart is best enjoyed fresh, but you can freeze the unbaked tart shell or the poached pears separately for up to a month. Wrap tightly in plastic wrap and foil to protect from freezer burn. When ready, thaw overnight in the refrigerator before assembling and baking, so all the components shine in freshness.

Reheating

To reheat slices, use a low oven temperature (about 300°F / 150°C) for 10 to 15 minutes, or until warmed through. Microwaving is quicker but can affect texture. You want that tender frangipane and soft pears to stay moist and inviting, so gentle reheating is your best friend.

FAQs

Can I use other types of pears for this recipe?

Absolutely! Look for pears that are firm yet ripe, such as Bosc or Anjou, which hold up well to poaching and slicing. Avoid overly soft or mealy pears to keep the tart’s texture impeccable.

Is it necessary to blind bake the tart shell?

Yes, blind baking ensures the crust stays crisp and doesn’t become soggy once the moist frangipane and pears are added. It’s a crucial step for a beautifully textured tart.

Can I make the frangipane filling ahead of time?

Definitely! You can prepare the frangipane up to a day in advance and refrigerate it in an airtight container. Bring it back to room temperature and give it a gentle stir before using.

What if I don’t have a food processor?

No worries. You can make the tart dough by hand using a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs, then proceed with kneading and chilling as described.

Are there any substitutions for almond flour?

Almond flour gives the frangipane its characteristic flavor and texture, but you can try hazelnut flour or a mix of finely ground nuts for a twist. Keep in mind this will alter the taste slightly but still yield a delicious result.

Final Thoughts

This Pear Frangipane Tart with Poached Pears Recipe is one of those gems that feels like a hug on a plate—comforting, elegant, and utterly delicious. Once you’ve mastered this recipe, you’ll find yourself reaching for it whenever you want to treat yourself or wow your friends with a homemade masterpiece. So go on, gather those simple ingredients, and enjoy the magic of making and sharing this beautiful tart. Your taste buds will thank you!

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