Pear Frangipane Tart

This pear frangipane tart with spiced poached pears and fluffy almond frangipane in a sweet pastry crust makes a delicious and elegant French dessert.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 613 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 egg yolk
• 2 tablespoons honey
• 2 teaspoons almond extract
• 1 egg white
• 4 cups water
• 1 teaspoon cornstarch
• 2 teaspoons all-purpose flour
• 1 cinnamon stick
• 1 vanilla bean, split lengthwise
• 5 pods cardamom, crushed
• 4 Conference pears - peeled, halved, and cored
• 1 tablespoon cold unsalted butter, cut into pieces
• 1.5 cups all-purpose flour
• 0.5 teaspoon salt
• 0.66666668653488 cup white sugar
• 0.5 cup cold unsalted butter, cut into pieces
• 0.33333334326744 cup unsalted butter, at room temperature
• 0.75 cup ground blanched almonds
• 0.5 cup confectioners' sugar

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 4

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.

Step 5

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.

Step 6

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

Step 7

To poach the pears: 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.

Step 8

To make the pastry: Combine 1 ½ cups flour, confectioners' sugar, and salt in a bowl. Cut in ½ cup plus 1 tablespoon butter until mixture is crumbly. Mix in egg yolk until dough sticks together in large clumps.

Step 9

To make the frangipane: 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.

Step 10

Spread frangipane evenly over 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; arrange on top of frangipane. Repeat with remaining pear halves.