How to Make my Delicious Classical Pear Frangipane Tart

The combination of pears or apples baked with a sweet and creamy almond frangipane filling is the perfect way to enjoy a dessert Tart.  This is truly a French classic.

The addition of apricot Jam, toasted almonds and powdered sugar kicks it up a notch with a nice glaze, a crispy crunch, and a beautiful presentation.

Pear and Frangipane Tart  (Makes Two 11 Inch Tarts)

6ea Bartlett Pears

Plain Poaching Syrup (recipe follows)

680g (1lb 8oz) Short Dough (recipe follows)

140g (5oz) Apricot Jam

910g (2lbs) Frangipane Filling (Recipe Follows)

30g (1oz) sliced almonds

Cinnamon Sugar

Powdered Sugar

• Peel the pears and cut in half
• Cook in the poaching syrup until tender
• Remove from heat and let the Pears cool inside of the syrup in a bowl
• Roll out and line the tart pans with the short dough
• Evenly pipe the frangipane inside of the tart shell using a bag
• Remove the pears from the syrup and melon ball the seeds from the center
• Cut the pears into thin slices and arrange in six different spots. (If you want 8 servings, you poach 4 pears or if 12 servings, you can cut down the middle of one of the six pear halves when baked)
• Sprinkle the almonds around the pears, neatly
• Sprinkle half the pear with a band of cinnamon sugar (use piece of paper to cover half while sprinkling.
• Bake in the oven at 375F for 35 to 40 min.
• Remove from oven and let cool completely
• Brush the pears with warm apricot jam mixed with 50% water
• Slice and sprinkle with powdered sugar

Plain Poaching Syrup

960ml Water

455g Granulated sugar

½ Lemon, cut into wedges

5ml (1tsp) Pure Vanilla Extract

• Combine all the ingredients in a saucepan and bring to a boil to dissolve the sugar
• Let cool completely

Short Dough
170g sugar
400g Unsalted Butter, at room temperature
1 Egg, at room temperature
1tsp Vanilla Extract
450g Bread Flour

• Place all ingredients except the flour in a mixing bowl and mix at low speed just until combined
• Add flour and mix only until dough is smooth
• Refrigerate for a minimum of 4 hours… Preferably overnight

Frangipane Filling

428g Almond Paste

85g Granulated Sugar

200g Unsalted Butter, at room temperature

300ml Eggs

43g Bread Flour

• Place the almond paste and sugar in a mixer bowl
• Add the soft butter gradually while mixing at low speed, using a paddle attachment
• After all the butter has been incorporated and the mixture is smooth, mix in the eggs a few at a time, then mix in the flour
• Store the frangipane filling in the refrigerator
• Brin to room temperature to soften, then stir until smooth when ready to use
• Frangipane can be stored in the refrigerator for 3-5 days.