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Pear and Almond Frangipane Tart

I hope everyone is great!

I have tried to upload the recipe with pictures 3 times already and experienced few challenges :(,hopefully it will work this time.

I don’t now about you , but I do love baking. This is my cure for stress, worries and when I miss my family. It really relaxes me. At the moment I am on 40 days NO SUGAR project, but my husband is not and knowing how much he love desserts i have decided to bake something. i have checked my cupboard and since I had some almond meal and few pears, I googled those two things with the ”tart” word and found a great recipe. Please do not be put off by seeing the size of the recipe, as it is really delicious.

The best review of that dessert….seeing my husband face when he takes a bite…he is in 7th Heaven 🙂

Recipe adapted  from Dorie Greenspan’s Baking: From My Home to Yours, via dessertfirstgirl.com


makes one 22 cm  tart form

180 grams (1 1/2 cup) of flour

112 grams (1/2 cup) of confectioner’s sugar

1/2 teaspoon salt

127grams (9 tbls ) of butter, very cold, cut into small pieces

1 egg yolk

Poached Pears

ripe medium pears (I used Conference Pears) – you need 2 pears, but I used 3, as wanted to make it more fruity

236 ml (3 cups) water

225 grams (1 cup) sugar

2 tablespoons lemon juice

1 cinnamon stick (I used 1 teaspoon of ground cinnamon)

1 teaspoon vanilla extract

pinch of salt


85 grams (6 tablespoons) butter, at room temperature

150 grams (2/3 cup) sugar

115 grams (3/4 cup) ground blanched almonds

2 teaspoons flour

1 teaspoon cornstarch

1 large egg plus 1 egg white

1 teaspoon vanilla extract

2 teaspoons almond extract

For the pears:

Combine the water, sugar, lemon juice, cinnamon stick, vanilla, and salt in a saucepan large enough to hold all the pears and bring to a simmer over medium-high heat. Meanwhile, cut the pears in half, remove the seed core and fibrous cores at either end, then peel the pears.

Add the pear halves to the simmering syrup and reduce heat to low. Cover, and let pears poach for about 10 minutes, turning them halfway. The pears will become slightly translucent, very tender, and easily pierced with a knife or skewer.

Let the pears cool in the liquid until room temperature before using. Or, you can store them in their liquid in the refrigerator for up to 3 days.

For the tart shell:

TIN– Butter a 22cm (9-in tart) tin with removable bottom. If you feel, that your tin has very thin bottom and may burn the dough, just place 2 sheets of normal paper( cut two circles) put on the bottom of the slightly buttered tin, next the sheet of baking paper and only after you can put the dough.

DOUGH– Put the flour, confectioner’s sugar, and salt in a food processor and pulse a few times to combine. Add the pieces of cold butter and pulse until the butter is cut into pea-sized pieces. Add the egg yolk and combine in several pulses until the dough starts to turn from dry to clumpy. Do not let the dough form one giant ball or it will be overworked – just keep checking after every pulse and when the dough pieces looks like they will stick when you press them together, stop.

Roll the pastry between two sheets of baking paper, so the dough doesn’t stick and then place it in the tin {You can also turn the dough out into the tin and press into the bottom and up the sides with your fingers}.You may have some dough left – save the extra for patching the shell after you bake it. Do not press the dough too hard or it will become tough – just enough for it to form to the tin.

Freeze the tart shell for at least 30 minutes. When you are ready to bake it, preheat the oven to 180 Celsius (375 Fahrenheit) and place the tin on the middle shelf (wired one-that is very important). I have preheated the oven using ‘’bottom-top heating’’ option. If you see the sides going brown, switch off the top heating or put a sheet of baking.

To partially bake the tart shell, take a piece of foil and butter the shiny side, then press the buttered side tightly to the shell. You do not need pie weights. Place the tart shell on a baking sheet and bake for about 25 minutes, until the shell is dry and lightly coloured. If any places have cracked, repair with the extra dough. Let cool on a rack until room temperature.

For the frangipane:

Combine the butter and sugar in the food processor and combine until smooth. Add the ground almonds and blend together. Add the flour and corn starch, and then the egg and egg white. Process the mixture until it is very smooth. Add in the vanilla and almond extracts just to blend. The frangipane can be used immediately or you can store it in the refrigerator for up to 2 days. If it becomes too firm in the fridge, let it sit at room temperature for a while to soften before using.

To finish the tart:

Preheat the oven to 180 Celsius ( 350 Fahrenheit). Spread the frangipane evenly into the cooled tart shell (It should be liquid enough to smooth out on its own so you don’t need to work to much on it).

Take the poached pears out of their liquid and drain them on paper towels. You don’t want too much excess liquid or they will make the frangipane soggy. Cut each pear half crosswise into 10 slices. Do not separate the pear half yet.

Slide a spatula or other flat utensil underneath the pear so you can transfer the entire half onto the tart. Press on the pear to fan the slices toward the top narrow end of the pear.

Slide the pear half onto the frangipane carefully – you can move the pear after you place it, but not much.

Repeat with three other pear halves (or like in my case 6).

Place the tart on a baking sheet and bake in the oven for about 40-50 minutes, until the frangipane is puffed, golden brown, and firm to the touch.

Be careful so the top does not go dark brown- once you have golden brown put peace of baking paper on the top and with of the top heating.

Cool the tart on a wire rack.

Before serving, you can brush the pears with some warmed apple jelly to glaze, or dust confectioner’s sugar over the tart.

If you keep it in the fridge, cover it so it does not get all the smells from other food.
It is delicious, enjoy!

’til the next one