Almond Frangipane Pear Tart
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This Pear Tart with Almond Frangipane is inspired by a classic French dessert known as Tarte Bourdaloue. Tender pears are nestled into a rich almond filling, called frangipane, which puffs around the fruit as it bakes. The result is an elegant tart that feels like it came straight from a Parisian bakery - yet it's wonderfully simple to make at home.
Recipe Overview
- Time: About 10 minutes prep, plus 35 minutes baking.
- Flavor: Nutty almond cream with soft, gently baked pears and a buttery crust.
- Texture: Crisp shell, light almond filling, and tender pears.
- Ease: Surprisingly easy with a ready-made crust.
- Occasions: French-inspired entertaining, fall baking, teatime, Thanksgiving.
What I Love About This Tart
Pears are one of my favorite fruits to bake with in the fall. Sometimes I keep it rustic, simple, and healthier, like with my 4-Ingredient Baked Pears. Other times, I lean into cozy cakes like this Maple Pear Upside Down Cake, or go festive with Cranberry Poached Pears. This tart is the most elegant of the bunch, yet it's just as easy to prepare - especially when you use a ready-made crust.
What I love about this tart is the balance it strikes between effort and elegance. Frangipane - an almond cream beloved in French and British pastries - sounds fancy, but it whisks together in minutes. Arrange the pears simply or fan them into a pattern, and you'll have a dessert that looks like it belongs in a pâtisserie window.
Browse more French recipes for inspiration, from rustic tarts to savory quiches.
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Ingredients
Here’s what you need for this simple fall dessert.
- Pie or Tart Crust: A ready-made crust makes this tart simple and fast. If you'd like to bake from scratch, try my [Classic Quiche Crust] or a French-style pâte sucrée.
- Unsalted Butter: Softened to room temperature, it gives the frangipane filling its rich, creamy texture.
- Granulated Sugar: Sweetens the almond filling and helps it whip light and fluffy.
- Salt: Just a pinch balances the sweetness and brings out the nutty almond flavor.
- Large Egg: Binds the filling and gives it structure as it bakes.
- Almond Extract: A little goes a long way - it amplifies the almond flavor and perfumes the tart.
- Almond Flour: The star ingredient in frangipane; it adds flavor, texture, and moistness.
- All-Purpose Flour: A small amount helps stabilize the almond filling so it bakes evenly.
- Bosc Pears: Firm pears hold their shape during baking. Slice them thinly so they bake tender but not mushy.
How to Make a Pear Tart
Preheat oven to 375°F. If needed, roll out your crust and fit it into a 10-inch tart pan with a removable bottom. Set the crust in the refrigerator while you make the filling.
- Step 1: Cream the butter and sugar until it’s light and fluffy. Beat in the salt, egg, and almond extract until combined. Then add the almond flour and all-purpose flour and mix until incorporated.
- Step 2: Dollop the filling over the unbaked but prepared pastry.
- Step 3: Spread the filling evenly over the base of the pastry.
- Step 4: Add thinly sliced pears over the top of the almond filling. I like to fan them slightly because they’re pretty that way. Gently press into the filling. Then bake for 35 minutes or until the filling is puffed and golden brown. Remove from the oven and let cool before dusting with powdered sugar.
Hint: If the tart is browning too quickly, tent a piece of foil over the top of the tart during the last 10 minutes of baking.
Variations & Tips
- Homemade Crust: Swap a refrigerated or frozen pie crust for a pâte sucrée tart shell for a more traditional version.
- Blind Bake Option: For a crispier shell, blind bake the crust 10 minutes before filling.
- Pear Varieties: Bosc holds up best, but Anjou or Bartlett also work.
- Finishing Touch: Brush pears with warmed apricot jam for a glossy French finish.
Serving Suggestions
- Pairs wonderfully with a cup of Earl Grey tea or French press coffee.
- Slice and serve with a dollop of whipped cream or vanilla ice cream.
- Beautiful as part of an Autumn Afternoon Tea spread.
- Delightful as a Thanksgiving dessert.
Storage
- Room Temperature: Covered, up to 2 days.
- Refrigerator: Up to 4 days.
- Freezer: Wrap tightly and freeze up to 1 month. Thaw overnight in the fridge.
Recipe FAQs
Frangipane is a classic almond filling used in French and British pastries. Made with butter, sugar, eggs, and almond flour, it bakes into a soft, lightly spongy layer that pairs beautifully with fruit.
No - thin-skinned pears can be left unpeeled for a rustic look. Peel them for a more traditional presentation.
Yes, it can be baked a day in advance. Store covered at room temperature or in the refrigerator, and dust with powdered sugar just before serving.
A ready-made crust works perfectly for ease. For a classic French finish, try a pâte sucrée tart shell.
Yes - apples, plums, or apricots are all delicious with frangipane!
More Dessert Recipes to Try
Looking for other recipes like this pear tart? Try these:
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Almond Frangipane Pear Tart Recipe
Ingredients
- 1 pie crust store-bought or homemade
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg
- 1 ½ teaspoon almond extract
- 1 cup almond flour
- 1 tablespoons all purpose flour
- 2 medium pears sliced thinly
- 2 tablespoons powdered sugar for dusting tart
Instructions
- Preheat oven to 375F. If needed, roll out your crust and fit it into a 10-inch tart pan with removable bottom. Set the crust in the refrigerator while you make the filling.
- Cream together the butter and sugar until light and fluffy using an electric beater or in the bowl of a stand mixer. Add the salt, egg, and almond extract and mix well to combine. Then beat in the almond flour and all-purpose flour until combined.
- Dollop the almond filling into the bottom of the pie shell. Then spread the filling evenly over the bottom of the crust. I like to use an offset spatula.
- Slice the pears thinly and then arrange them on top of the filling. I like to fan the pears slightly because it looks pretty! Press them gently into the filling.
- Bake for 30-35 minutes. The filling will be puffed up and golden. If the tart begins to brown too quickly, tent with aluminum foil during the last 10 minutes of baking. Remove from the oven and let cool before dusting with powdered sugar.
Notes
- Crust: Ready-made pie crust keeps it simple, or substitute a homemade tart shell.
- Pears: Choose firm varieties (like Bosc) that hold their shape during baking.
- Finish: Dust with powdered sugar or brush with apricot jam for shine.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
can you use apples instead?
Absolutely! Apples work well, slice thinly and tent foil over the top if they brown too quickly. Warmed and strained apricot jam brushed over the baked tart is a delicious finish too!
This recipe is so easy to make. It’s pretty, it’s seasonal, and delicious! I love the pairing of almond flavors with mildly sweet pears. And this tart showcases them in the best possible way!