Frangipane Pear Tart


A light and fluffy pear tart with almond and a sweet pastry base.

Prep Time:
30 mins
Cook Time:
1 hrs 15 mins
Additional Time:
30 mins
Total Time:
2 hrs 15 mins
1 9-inch tart



  • 4 cups water

  • 1 cup white sugar

  • 2 tablespoons honey

  • 1 vanilla bean, split lengthwise

  • 1 cinnamon stick

  • 5 pods cardamom, crushed

  • 4 Conference pears - peeled, halved, and cored


  • 1 ½ cups all-purpose flour

  • ½ cup confectioners' sugar

  • ½ teaspoon salt

  • ½ cup cold unsalted butter, cut into pieces

  • 1 tablespoon cold unsalted butter, cut into pieces

  • 1 egg yolk


  • cup white sugar

  • cup unsalted butter, at room temperature

  • ¾ cup ground blanched almonds

  • 1 egg

  • 1 egg white

  • 2 teaspoons all-purpose flour

  • 1 teaspoon cornstarch

  • 2 teaspoons almond extract

  • 1 teaspoon vanilla extract


  1. Combine water, 1 cup white sugar, honey, vanilla bean, cinnamon stick, and cardamom in a large saucepan. Bring to a simmer over medium heat. Add pears; reduce heat and simmer until pears are translucent or easily pierced with a knife, about 10 minutes. Remove from heat and cool to room temperature.

  2. Combine 1 1/2 cup flour, confectioners' sugar, and salt in a bowl. Cut in 1/2 cup plus 1 tablespoon butter until mixture is crumbly. Mix in egg yolk until dough sticks together in large clumps.

  3. Grease a 9-inch tart pan with a removable bottom. Press dough evenly into the pan. Freeze for 30 minutes. Reserve leftover dough for patching cracks.

  4. Preheat oven to 375 degrees F (190 degrees C).

  5. Grease the shiny side of a piece of aluminum foil with butter; place butter-side down over the pastry. Transfer tart pan to a baking sheet.

  6. Bake in the preheated oven, using leftover dough to patch any cracks, until dough looks dry and light brown, about 20 minutes. Peel off aluminum foil; let pastry cool.

  7. Reduce oven temperature to 350 degrees F (175 degrees C).

  8. Combine 2/3 cup white sugar and 1/3 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Mix in ground almonds. Add egg, egg yolk, 2 teaspoons flour, and cornstarch; beat until frangipane is smooth. Beat in almond extract and vanilla extract.

  9. Spread frangipane evenly over the pastry. Drain pear halves and dry with paper towels. Cut lengthwise into even slices. Place 1 pear half on a spatula and gently fan out slices. Place on frangipane. Repeat with remaining pear halves.

  10. Bake in the preheated oven until frangipane is firm to the touch, 40 to 45 minutes. Cool on a wire rack.

Nutrition Facts (per serving)

613 Calories
24g Fat
94g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 613
% Daily Value *
Total Fat 24g 31%
Saturated Fat 14g 69%
Cholesterol 104mg 35%
Sodium 171mg 7%
Total Carbohydrate 94g 34%
Dietary Fiber 4g 15%
Total Sugars 66g
Protein 9g
Vitamin C 5mg 23%
Calcium 79mg 6%
Iron 2mg 13%
Potassium 330mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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