Pear Frangipane Tart (Poached Pear Tart Recipe)

I’m sharing my French Pear Tart, with poached pears nestled in almond frangipane on a sweet tart shell, and nearly every component can be made ahead to simplify the day of baking.

I never get tired of this Poached Pear Tart. The quiet contrast between tender pears and silky frangipane keeps pulling me back.

I love how almond meal gives the filling a toasty, slightly gritty bite and how a hint of vanilla extract brightens every forkful. This Frangipani Tart looks like something only a pro could pull off, but honestly it’s just patience and a few good timing choices.

I mess up the edges sometimes, or rush the glaze, yet people always swoon. It’s elegant without being precious and somehow feels right for fall and winter dinner tables.

Ingredients

• Pears juicy lightly sweet high in fiber add freshness and subtle floral notes
• Almond meal gives protein healthy fats nutty flavor keeps filling moist and rich
• Butter adds richness tender crust mostly saturated fats so use in moderation
• Sugar sweetens frangipane and poaching liquid adds carbs watch portion size
• Eggs bind frangipane give protein and structure help it puff a bit
• Vanilla bean or extract adds warm floral aroma balances sweetness small calories
• Apricot jam glazes fruit gives glossy finish and extra sweet tart contrast

Ingredient Quantities

• 1 1/4 cups (160 g) all purpose flour
• 1/3 cup (40 g) powdered sugar confectioners sugar
• 1/2 cup (115 g) unsalted butter cold, cubed
• 1 large egg yolk
• 1/2 tsp vanilla extract
• Pinch of salt
• 1 to 2 tbsp ice water, as needed
• 1 cup (100 g) almond meal finely ground almonds
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (115 g) unsalted butter softened
• 2 large eggs
• 2 tbsp all purpose flour
• 1/2 tsp almond extract (or 1 tsp vanilla)
• Pinch of salt
• 4 to 6 firm pears (Bosc or Anjou)
• 4 cups (1 L) water
• 1 cup (200 g) granulated sugar
• 1 vanilla bean or 1 tsp vanilla extract
• Juice of 1 lemon
• 1 cinnamon stick (optional)
• 1/2 cup (160 g) apricot jam
• 1 to 2 tbsp water or lemon juice (to thin apricot jam)
• 1 large egg (for egg wash)
• Powdered sugar for dusting
• Optional serving: 1 cup (240 ml) heavy cream plus 1 to 2 tbsp powdered sugar and 1/2 tsp vanilla for lightly sweetened whipped cream

How to Make this

1. Make the tart dough: in a bowl mix 1 1/4 cups (160 g) flour, 1/3 cup (40 g) powdered sugar and a pinch of salt. Cut in 1/2 cup (115 g) cold cubed butter until mixture looks like coarse crumbs with some pea sized bits. Stir in 1 large egg yolk, 1/2 tsp vanilla and 1 to 2 tbsp ice water only until the dough just holds. Form a disk, wrap and chill at least 1 hour (or 30 minutes if you’re rushed). Keep everything cold so the crust stays flaky.

2. Poach the pears: peel 4 to 6 firm pears (Bosc or Anjou), halve them lengthwise and scoop out the cores. In a saucepan combine 4 cups (1 L) water, 1 cup (200 g) granulated sugar, the seeds and pod of 1 vanilla bean or 1 tsp vanilla extract, juice of 1 lemon and 1 cinnamon stick if using. Bring to a simmer, add the pears and poach gently 12 to 20 minutes until just tender when pierced. Turn pears occasionally so they color evenly. Remove pears and let cool in the syrup; reserve syrup if you want to brush the tart later.

3. Preheat oven to 350°F (175°C). Roll the chilled dough on a lightly floured surface to fit a 9 inch tart pan, press into the pan and trim the edges. Dock the bottom with a fork, chill 15 to 30 minutes to prevent shrinking.

4. Blind bake the shell: line the shell with parchment and fill with weights or dried beans. Bake 15 minutes, remove weights and parchment and bake another 5 to 8 minutes until the crust is pale golden. Remove from oven and lower oven temp back to 350°F if it changed.

5. Make the frangipane: cream 1/2 cup (115 g) softened unsalted butter with 1/2 cup (100 g) granulated sugar until light. Add 2 large eggs one at a time, mixing well after each. Fold in 1 cup (100 g) almond meal, 2 tbsp all purpose flour, 1/2 tsp almond extract (or 1 tsp vanilla) and a pinch of salt. Scrape sides and mix to a smooth almond cream.

6. Assemble the tart: spread the frangipane evenly into the partially baked tart shell, leaving a little rim. Drain the poached pears well and blot with paper towel if they’re very wet, then arrange pear halves (or quarters for large pears) on top, cut side down or standing up in a circle — whichever looks nicer to you. Pack them snug so they bake into the filling.

7. Egg wash and bake: beat 1 large egg and brush just the tart rim for a nice golden edge, avoid brushing the pears. Bake at 350°F (175°C) for 30 to 40 minutes until the frangipane is set in the center and the top is golden. If it browns too fast, tent loosely with foil.

8. Glaze the tart: warm 1/2 cup (160 g) apricot jam with 1 to 2 tbsp water or lemon juice until loose, strain if you want a smooth glaze, then brush over the pears and exposed frangipane while the tart is still warm for shine and extra flavor.

9. Cool and finish: let the tart cool at least 1 hour so the filling sets properly. Dust with powdered sugar just before serving. Optional: make lightly sweetened whipped cream by whipping 1 cup (240 ml) heavy cream with 1 to 2 tbsp powdered sugar and 1/2 tsp vanilla to soft peaks and serve alongside.

10. Make ahead and storage tips: you can make the dough, poached pears and frangipane ahead; keep dough chilled, pears refrigerated in their syrup and frangipane covered. Baked tart keeps 2 to 3 days in the fridge. To refresh, warm gently in a 300°F (150°C) oven for 8 to 12 minutes.

Equipment Needed

1. Large mixing bowls (one for dough, one for frangipane)
2. Pastry cutter or food processor to cut in the butter
3. Rolling pin for rolling the chilled dough
4. 9-inch tart pan with removable bottom (best for unmolding)
5. Parchment paper plus pie weights or a bag of dried beans for blind baking
6. Saucepan (about 1 L) for poaching the pears
7. Slotted spoon or tongs to lift pears from the syrup
8. Electric hand mixer or stand mixer for creaming and whipping
9. Pastry brush for the jam glaze and egg wash, and a fork to dock the crust
10. Wire cooling rack to let the tart set before slicing

FAQ

Pear Frangipane Tart (Poached Pear Tart Recipe) Substitutions and Variations

• All purpose flour: swap with pastry flour 1:1 for a flakier, more tender crust, or use a cup-for-cup gluten free blend (add about 1/4 tsp xanthan gum per cup if the blend has none).
• Powdered sugar (confectioners): you can make it at home by blitzing granulated sugar in a blender till powdery, 1:1, or use superfine/icing sugar if that’s what you have.
• Almond meal: replace with almond flour (same weight) for a finer frangipane, or try hazelnut meal for a nuttier note; for a nut-free option use sunflower seed flour but note the flavor will change.
• Apricot jam (for glazing): use apricot preserves or peach preserves, or thin clear apple or white grape jelly with a little lemon juice to get a glossy glaze.

Pro Tips

1) Keep stuff cold, really cold. Dont overwork the dough, and if your butter softens while you’re cutting it in pop the bowl in the freezer for 10 minutes. Chill the formed crust after you press it into the pan too, that step makes a big difference in stopping shrinkage.

2) For even, flavorful pears: turn them in the poaching liquid now and then and stop cooking the second they’re just tender, dont let them go mushy. Reduce the poaching syrup a bit after the pears come out and brush that on for extra flavor and color instead of just plain water.

3) Stop a soggy bottom before it starts. After blind baking, brush the shell with a thin layer of warmed apricot jam, beaten egg white, or melted chocolate, or sprinkle a thin barrier of finely ground almonds or dry breadcrumbs on the shell before filling. It creates a moisture barrier without changing the taste much.

4) Get frangipane right: butter should be soft but not oily, beat sugar and butter until light, and add the eggs one at a time. If your frangipane seems too loose, chill it briefly before filling the shell so it doesnt slump. Tent with foil if the top is browning too fast while the center finishes.

5) Glaze and finish like a pro: warm and strain the apricot jam, add a splash of lemon or a little butter for extra shine, and brush while warm. Let the tart cool well before slicing so the filling sets, and if you want to revive a day-old tart, warm it gently in a low oven for a few minutes.