This Pear Frangipane Tart is beautiful and the flavours are so subtle. It’s one of my parent’s favourite desserts. They love to eat it with ice cream and vanilla custard. I also made a recipe of my Cherry Frangipane Tart, which everyone swooned over too. You can check that recipe out as well.
The base is a buttery short crust encasing a delicious sweet almond filling, and the pears on top are a sweet and cinnamon-y surprise. These desserts are the reason why I love making fruit desserts. You can use them in so many ways, you just have to know how to make the fruit shine, without losing its flavour.
Preparation Time 1 hour
Cook Time 1 hour 30 minutes
Yield 1x 10 inch tart
Ingredients
Tart shell
125 grams butter- cubed
50 grams icing sugar
1 egg
50 grams almond meal
200 grams flour
Poached pears
6 cups water
2 cups sugar
1 cinnamon stick
1 tablespoon vanilla
3-4 pears
Frangipane filling
100 grams butter- soft
110 grams sugar
100 grams almond meal
35 grams flour
1/2 teaspoons baking powder
2 eggs- beaten
To serve
Vanilla custard
Ice cream
Whipped cream
Instructions
Poach the pears: combine the water and sugar in a saucepan. Place over a medium heat and simmer until the sugar dissolves. Add the cinnamon stick and vanilla.
Peel the pears and leave the stems on. Rub the pears in lemon juice to prevent them from browning. Core the bottom part of the pear with a paring knife.
Gently lower the pears into the poaching liquid. The liquid should cover the pears completely. Cover the surface of the pot with a sheet of parchment paper. Cook the pears on a simmer for 10 minutes until the pears are 75% cooked through. Be careful not to overcook them, otherwise they will become mushy. Remove the pears from the liquid and cool them to room temperature.
Cut the pears in half and remove the core and the stem. Slice the pears into thin slices horizontally, but keep them in their original shape. Place them in a plate and chill them in the fridge until ready to use.
Prepare the tart shell: use a paddle attachment to cream the butter and sugar together for 3-4 minutes. Add the egg and half of the flour. Mix it through until smooth. Remove the bowl from the stand mixer and fold in the remaining flour and almond meal. Be careful not to over mix it. Once it looks crumbly, invert the dough onto some clingfilm on the counter. Bring the dough together, but don’t knead the dough. Press the dough into a disk shape. Roll the dough in cling film and chill the dough for 30 minutes to an hour.
Roll the dough between 2 sheets of parchment paper until it is the thickness of a 1 pound coin and has to be a few inches larger than tart pan. Line the tart pan with the pastry and trim off any excess. Fill any holes in the pastry with the hang over.
Prick the pastry with a fork and chill the dough for 30 minutes to an hour. When you are ready to bake, line the tart shell with parchment paper and fill it with baking beans or pie weights.
Blind bake the tart shell at 180c for 5 minutes. Remove the pie weights and the parchment paper and bake for a further 5 minutes. Remove the tart from the oven and cool it completely.
For the frangipane filling, combine all the filling ingredients and mix until smooth. Spread the filling over the cooled tart shell and arrange the sliced pears on top.
Bake the tart in the oven at 190c for 45 minutes until golden.
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