Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pear Frangipane Tart with Poached Pears Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 5 reviews

This Pear Frangipane Tart showcases a tender, buttery tart shell filled with a luscious almond frangipane and topped with delicately poached pears. The tart balances the sweetness of the frangipane with the fragrant spices from the pear poaching liquid, creating an elegant dessert perfect for special occasions or refined everyday indulgences.

  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings

Ingredients

Tart Dough

  • 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

Pear Poaching Liquid

  • 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 pith), plus half a lemon

Pears

  • 3 Harry & David Royal Riviera Pears (firm yet slightly ripe)

Frangipane Filling

  • 8 tablespoons (4 oz; 115 g) 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)

For Serving (Optional)

  • Powdered sugar (for dusting)
  • Lightly sweetened whipped cream

Instructions

  1. Prepare the Tart Dough: Lightly grease a 10-inch tart pan with removable bottom. In a food processor, combine flour, sugar, salt, and lemon zest; pulse to mix. Add cold cubed butter and pulse until well distributed without visible butter pieces. Add egg yolk and vanilla; pulse until dough clumps together. Transfer to countertop and knead until smooth, resembling sugar cookie dough. Press dough evenly into tart pan just under ¼-inch thick. Chill in fridge at least 1 hour or freeze 30 minutes.
  2. Poach the Pears: In a medium pot, combine cold water and granulated sugar. Heat over medium until sugar dissolves, then add cinnamon sticks, star anise, vanilla bean paste, and lemon peel. Peel pears leaving stems intact and rub with lemon half to prevent browning. Core pears from bottom. Gently lower pears into poaching liquid, ensuring mostly submerged. Simmer gently, covered with parchment, flipping pears occasionally, for 12–15 minutes until tender but not mushy. Cool pears in liquid to room temperature.
  3. Blind Bake the Tart Shell: Preheat oven to 375°F (190°C). Lightly grease foil and press onto chilled dough; fill with baking weights or dried beans. Bake tart shell for 20 minutes, remove foil and weights, then bake uncovered another 10–15 minutes until lightly golden. Cool on rack completely.
  4. Make the Frangipane Filling: In a mixing bowl, cream butter and sugar until fluffy. Add almond flour alternating with eggs on low speed until combined. Mix in flour, vanilla extract, lemon zest, and rum if using until just blended.
  5. Assemble the Tart: Spread frangipane evenly in pre-baked tart shell. Drain poached pears on paper towels, halve them removing stems and cores, and slice crosswise thinly. Arrange sliced pears over frangipane with narrow ends toward tart center, fanning slices gently for an even pattern.
  6. Bake the Tart: Bake at 375°F (190°C) for 40 to 55 minutes until frangipane rises and turns deep golden brown. If edges brown too quickly, cover with foil. Cool tart to lukewarm or room temperature before removing tart pan sides.
  7. Serve: Dust tart lightly with powdered sugar. Serve plain or with lightly sweetened whipped cream. Best enjoyed the day of baking; leftovers keep at room temperature 1–2 days.

Notes

  • The tart dough can be made up to 2 days ahead; wrap tightly and refrigerate, or freeze up to one month.
  • Poached pears can be stored in their poaching liquid in refrigerator for up to one week.
  • If your oven runs hot, reduce temperature by 25°F (about 15°C) during final baking step.
  • Cover tart edges with foil if they brown too quickly to prevent burning.
  • Use Harry & David Royal Riviera pears or similarly firm, slightly ripe pears for best texture.
  • The optional dark rum adds depth but can be omitted for a non-alcoholic version.
  • Save the poaching liquid to reuse for cocktails, desserts, or to poach more pears.
  • Author: Monica
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 2 hours (including blind baking, poaching, and final baking)
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/pear-frangipane-tart-with-poached-pears-recipe/