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fall pear almond frangipane tart - featured image

Fall Pear Almond Frangipane Tart

  • Author: SOFIA
  • Total Time: 80-85 minutes
  • Yield: 8 servings 1x

Description

An elegant yet forgiving tart featuring a buttery crust, creamy almond frangipane filling, and caramelized pears. Perfect for special occasions, holidays, or impressing guests with minimal effort.

Ingredients

Scale
  • 1 double crust pie dough (store-bought or homemade)
  • 1 egg beaten with 1 tablespoon water (for egg wash)
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (100g) blanched almond flour
  • 2 tablespoons (15g) all-purpose flour
  • 1 teaspoon pure almond extract
  • ¼ teaspoon salt
  • 3 large firm but ripe pears (Bosc or Anjou preferred)
  • 2 tablespoons honey
  • Powdered sugar, for dusting
  • Flaky sea salt, optional

Instructions

  1. Preheat oven to 375°F (190°C). If using store-bought dough, let it thaw in the fridge for 30 minutes.
  2. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer to a 10-inch tart pan with a removable bottom, pressing gently into the bottom and sides. Trim excess dough and prick the bottom with a fork.
  3. Chill the crust in the fridge for 15 minutes.
  4. In a large bowl, cream softened butter and granulated sugar until light and fluffy (3-4 minutes with a mixer).
  5. Add eggs one at a time, beating well after each addition until the mixture is pale and smooth.
  6. Sift in almond flour, all-purpose flour, salt, and almond extract. Mix until just combined; do not overmix.
  7. Pour the frangipane filling into the chilled crust and spread evenly.
  8. Peel pears, cut in half lengthwise, remove cores, and slice into ¼-inch thick slices.
  9. Arrange pear slices in overlapping concentric circles on top of the filling. Brush tops lightly with honey.
  10. Place the tart pan on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is set. Cover edges with foil if browning too quickly after 30 minutes.
  11. Cool in the pan for 15 minutes, then remove the ring. Cool completely on a wire rack (at least 30 minutes).
  12. Dust with powdered sugar and flaky sea salt before slicing and serving.

Notes

Keep the crust cold to ensure flakiness. Use firm pears like Bosc or Anjou to prevent mushiness. Chill the filled tart for 10 minutes before baking to help the crust hold its shape. The tart tastes better after sitting for an hour to let flavors meld. Do not cut while warm as the custard-like filling needs time to set.

  • Prep Time: 35 minutes
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Cuisine: French

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 22
  • Sodium: 180
  • Fat: 22
  • Saturated Fat: 10
  • Carbohydrates: 42
  • Fiber: 3
  • Protein: 6

Keywords: fall dessert, pear tart, frangipane, almond tart, holiday baking, Thanksgiving dessert, easy tart recipe, autumn baking

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Find it online: https://cookazu.com/fall-pear-almond-frangipane-tart-perfect-for-special-occasions/