Belula

French Pear Almond Frangipane Tart

This French pear tart is made with an almond and vanilla shortbread crust, filled with frangipane cream and topped with sliced fresh pears.

Belula November 04, 2015 October 13, 2020
Overhead shot of the pear frangipane tart in the tart tin

One of the first things I learned how to make at Ecole Lenotre when I came first to France was a version of this French pear tart. Do not be discouraged by all the components; you can make one element by day and assemble the tart by day three, if going at it in one go is proves to be overwhelming to you! It is worth the effort 😊. Hope you love it.

Ingredient and utensils notes

  • 1 round tart tin 24 cm in diameter (you can make a rectangular version too)
  • 1 Shortbread crust. You can either make it your self or use a store-bought crust if that is your preference. If you go with homemade you can find a step by step explanation and recipe on how to make sable dough here Shortbread Crust
  • Frangipane cream
  • Fresh pears and lemon juice
90° shot of half the baked pear frangipane tart
45° shot of the baked pear frangipane tart with syrup

How to make this recipe

To make this French pear tart you need to assemble 3 main components:

  • Shortbread crust
  • Frangipane cream
  • Thinly sliced pears

Step-by-step instructions: frangipane cream

To make this frangipane recipe you must first prepare its 2 components separately ahead of time.

  • Make the almond cream: mix the softened butter, the powdered sugar, and the almond flour until smooth and the mixture has gained in volume. Add the egg and mix until fully incorporated. Finally mix in the rum.
  • Refrigerate for at least 2 hours.
  • Then make the pastry cream and refrigerate. If you want a step-by-step explanation of how to make pastry cream, you can check it out here Gateau Basque Cake.
  • Finally, when both the almond cream and the pastry cream are cold and it’s time to assemble the pear tart you can put together the frangipane super-fast.
  • Simply smooth out the almond cream using a whisk and then add the pastry cream and mix to combine. Make sure there are no lumps in the cream.
Overhead shot of the almond cream and the pastry cream in 2 different bowls
Overhead shot of the frangipane cream in a bowl with 2 empty bowls placed in a triangular form next to it

Step-by-step instructions: tart assembly

  • First, roll out the dough to 5 mm and line the tart tin. Refrigerate for 30 minutes before garnishing.
  • Secondly, while the dough is chilling prepare the Frangipane my mixing the almond cream and the pastry cream until you obtain a smooth and shiny cream.
  • Then, fill the base of the tart with the Frangipane.
  • Thinly slice the pears and place them on top of the cream.
  • Finally add some chopped almonds along the tart border.
  • You are ready to bake the frangipane tart now.
Overhead shot of the tart tin lined with the shortbread crust and the frangipane in a piping bag in the right corner
Overhead shot of 2 hands piping the frangipane inside the tart crust
Overhead shot of one had evenly spreading the frangipane cream
Overhead shot of 2 hands placing the sliced pear on top of the frangipane cream
Overhead shot of the pear tart topped with the sliced pears
Overhead shot of the pear frangipane tart sprinkled with chopped almonds

Baking tips

Bake in a pre-heated oven at 170 C°/350 F. Rotate the tart in the oven halfway through the baking time. Bake until golden. About 45 minutes.

Recipe notes

  • When making the almond cream, Rhum at the end is completely optional.
  • You can either use a piping bag, the back of a spoon or an offset spatula to fill the base of the tart with the Frangipane. Make sure that it has been evenly spread.
  • Use a few drops of lemon juice to coat the pears after you have peeled them to avoid oxidation!

Expert notes

  • To make softened butter for the almond cream, either leave it at room temperature for a couple of hours before using it or use the microwave at 10 second intervals until you obtain the desired consistency (kind of like mayonnaise).
  • Frangipane is a cream used to garnish tarts, cakes and Danish. It is not to be mistaken with almond cream. It is the mixture of almond cream (2/3) and pastry cream (1/3).
  • When mixing the pastry cream with the almond cream, smooth out the pastry cream first, using a whisk, until there are no more visible lumps.
  • Don't over garnish the tart with the almond frangipane cream because it will overflow, and you will be cleaning the oven for a while! 😉
  • Remember baking times may differ depending on the oven you have. Always stay close if is the first time baking this dessert so you can time how long it will take in your oven!

Making ahead

You can make ahead all the components and then assembly the tart when you are ready to have it.

The shortbread crust can be made 2 days in advance and kept lined in the tart tin properly covered.

The pastry cream can be made ahead and kept for 3 days in the refrigerator.

Finally, the almond cream is best made on the same day you will be baking this tart.

Overhead shot of the baked pear frangipane tart in the tart tin
Closeup shot of one slice of the pear frangipane tart with a fork at the side

Storing tips

This tart can be kept for up to 48 hours in the refrigerator.

Freezer instructions

Yes, you can freeze this tart. Let it cool down at room temperature, cover and freeze for up to 1 month.

To defrost: let it sit on your counter overnight.

The ingredients used in all recipes on this site are measured using the metric system. I use a scale to be precise with my measurements and ensure good results. If you would also like to use a scale, here are some: USA, Canada, UK, Australia, France.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Servings: 8 servings
Nutrition: 332 cal
Cuisine: French

Ingredients

Dough

  • Shortbread Crust 1

Almond Cream

  • Almond Flour 60 g
  • Unsalted Butter 60 g
  • Powdered Sugar 80 g
  • Eggs (small) 1
  • Rum (optional) 2 drop

Pastry Cream

  • Sugar 20 g
  • Egg Yolks 1
  • Cornstarch 10 g
  • Milk 75 g
  • Vanialla Beans 0.5

Frangipane

  • Almond Cream 250 g
  • Pastry Cream 100 g

Syrup

  • Water 50 g
  • Sugar 50 g

Assembly

  • Lemon 1
  • Pears 3
  • Chopped Almonds 50 g

Procedure

  • Almond Cream

  • 1. In the bowl of your stand mixer using the paddle attachment, bring the butter to a consistency of mayonnaise or softened butter.
  • 2. Add the powdered sugar and the almond flour and mix until the mixture has gained volume and changed colour slightly.
  • 3. Add the egg and continue to mix. If you are doing this process by hand you should be using a whisk.
  • 4. Finally add the drops of rum, transfer onto a hermetic container and chill in the fridge for 2 hours.
  • Pastry Cream

  • 1. In a small bowl mix the egg yolk and the sugar. Add the corn-starch and mix to combine. Set aside.
  • 2. Bring the milk and the scrapped vanilla bean to a boil.
  • 3. Pour half the milk over the sugar/egg yolk mixture and whisk until combined. Pour the mixture back in the pan with the rest of the milk.
  • 4. Bring to a boil whisking constantly. Once it has cook for 2 minutes whisking vigorously.
  • 5. Transfer to a clean container, cover and refrigerate.
  • Frangipane

  • 1. Whisk the almond cream to smooth it out and add the cold pastry cream. Mix to combine. It should be shiny and smooth.
  • Syrup

  • 1. Bring the sugar and water to a boil. Set aside.
  • Assembly

  • 1. Pre-heat the oven to 170 C°. Butter a round tart tin 24 cm in diameter.
  • 2. Roll out the dough to 5 mm thick. Tip: Using your rolling pin tap down the dough to make it thinner and easier to manipulate, and then proceed to roll it out. Line the tart tin with the shortbread crust.
  • 3. Garnish the base of the tart with the almond frangipane.
  • 4. Peel and cut the pears in half. Sprinkle with some drops of lemon juice to prevent the oxidation of the pears. Slice as thinly as possible keeping the pear shape. Top the tart with 5 half sliced pears.
  • 5. Sprinkle with chopped almonds around the border of the tart.
  • 6. Bake until golden brown. About 45 minutes.
  • 7. Brush with the light syrup to make the tart shine.
If you made this recipe I would really appreciate it if you leave a rating or comment below! Also, if you share on social media please use #cookwithbelula, I would love to see what you create!
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3 Comments
Nicoletta @ sugarlovespices November 05, 2015

I love baking and this is just beautiful. Compliments!

Belén Gowland
Belula February 14, 2016

Hello Nicoletta, Baking is just very therapeutic,, isn't it! I love it too! Thanks :)

Clari RR November 24, 2015

Belu! Me encantó! La voy a hacer como postre para Thanksgiving. Te felicito por el blog- muy lindo y las recetas copadas. Si paso por Paris te aviso :) Un abrazo!

Belén Gowland
Belula March 05, 2016

Hola Clari, Y? Lo hiciste al final? Muchas gracias por las lindas palabras :) Que lindo que te guste!! Siii me encantaria que me avisaras si pasas por aca!! Un beso grande

Karen October 14, 2020

I have just started following you and would like to make this pear tart. One question please, I don't have a stand mixer with a paddle attachment, only whisks or beaters or dough hook - which one should I use? Thankyou.

Belén Gowland
Belula October 15, 2020

HI Karen! You can use the wisks on the regular mixer. No problem!
Hope you love it!!!
Best

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