The Best Pear and Almond Frangipane Tart for Cozy Nights

Anna

Sharing stories, traditions, and flavors

There’s something utterly enchanting about the first forkful of a Pear and Almond Frangipane Tart—the buttery crust gives way to a delicate almond cream, perfectly complemented by juicy, tender pear slices. I stumbled upon this recipe one cozy afternoon, searching for a dessert that felt both elegant and approachable, and it quickly became my go-to when I want to impress without the fuss. Whether you’re winding down after a busy day or hosting friends who appreciate the finer things, this tart’s rich aroma and balanced sweetness never fail to delight. Trust me, once you try it, you’ll understand why it’s a standout in the world of homemade pastries—simple enough to whip up at home, yet luxurious enough to savor every bite.

Why choose Pear and Almond Frangipane Tart?

Irresistible Flavor Harmony: The nutty almond cream and juicy pears create a perfect balance of sweetness and texture. Effortless Elegance: This tart looks stunning but requires no advanced baking skills. Cozy Comfort: Ideal for intimate evenings or special gatherings, offering warmth in every bite. Versatile Delight: Serve warm or at room temperature to suit any occasion. Time-Saving: Quick to assemble with pantry-friendly ingredients—pure homemade bliss, simplified!

Pear and Almond Frangipane Tart Ingredients

For the Tart Crust

All-purpose flour – Use chilled flour for a crisp, flaky crust.
Cold unsalted butter – Cut into cubes for easy blending and tender texture.
Granulated sugar – Adds subtle sweetness to complement the almond cream.
Ice water – Helps bind the dough without melting the butter.
Salt – Enhances the buttery flavor of the crust.

For the Frangipane Filling

Almond meal (ground almonds) – The star ingredient providing rich, nutty depth.
Unsalted butter – Softened to create a smooth, creamy filling.
Sugar – Sweetens while balancing the tartness of the pears.
Eggs – Bind the filling perfectly for that lush, custardy texture.
Almond extract – Intensifies the almond flavor for a true frangipane experience.

For the Pear Topping

Ripe but firm pears – Sliced evenly to bake tender yet hold shape.
Lemon juice – Prevents browning and adds a bright, fresh lift.
Apricot jam (optional) – Brushed on top for a glossy finish and extra sweetness.

Every ingredient in this Pear and Almond Frangipane Tart is chosen to create a harmonious balance of flavor and texture, making your homemade dessert irresistibly memorable.

How to Make Pear and Almond Frangipane Tart

Preheat oven: Preheat your oven to 350°F (175°C) and position the rack in the center, ensuring even heat for a beautifully golden frangipane and perfectly baked crust.
For the Crust:
Mix dough: Combine chilled flour, sugar, and salt in a bowl, cut in cold cubed butter until pea-sized crumbs form, then drizzle ice water until dough holds.
Blind-bake crust: Roll dough into a 12-inch circle, fit into a 9-inch tart pan, trim edges, line with parchment and weights, then bake until lightly golden (about 15 minutes).
For the Frangipane:
Blend filling: Beat softened butter and sugar until pale and fluffy, then incorporate the egg, almond extract, and finally the almond meal for a smooth, creamy frangipane base.
Fill crust: Spread frangipane evenly over the bottom of the shell, smoothing with an offset spatula and leaving a bit of the rustic edge visible.
For the Pears & Glaze:
Arrange pears: Toss slices in lemon juice to prevent browning, then fan them artfully over the frangipane, overlapping each slice for a decorative, inviting pattern.
Glaze pears: Warm apricot jam with a teaspoon of water in a small saucepan, then gently brush over pear slices for a shiny, sweet finish.
Bake tart: Place on the center rack and bake at 350°F until the frangipane is puffed and golden brown, about 25–30 minutes.
Cool tart: Transfer the tart to a wire rack and cool for at least 15 minutes, allowing the filling to set for clean slices and optimal texture.

Optional: Sprinkle toasted slivered almonds before serving.
Exact quantities are listed in the recipe card below.

Variations & Substitutions for Pear and Almond Frangipane Tart

Feel free to mix things up and make this tart your own with these enticing twists!

Nut-Free: Swap almond meal for ground oats or sunflower seed flour for a nut-free version while retaining the tart’s unique texture.
Spiced Delight: Add a teaspoon of cinnamon or nutmeg to the frangipane filling for a warm, comforting flavor profile that hugs every bite.
Different Fruits: Experiment with seasonal fruits like peaches or plums instead of pears, creating a whole new fruity charm with every slice. Their tartness complements the almond so well!
Vegan Option: Use coconut oil instead of butter and a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) to keep it vegan without sacrificing richness.
Chocolate Twist: Fold in mini chocolate chips into the frangipane filling for a decadent surprise that will curiously enhance the overall dessert experience.
Lemon Zest: Grate some lemon zest into the filling or sprinkle on top for a zesty brightness that takes the flavor up a notch and beautifully balances the sweetness.
Slightly Savory: Introduce a pinch of sea salt to the frangipane for a delightful contrast, making each bite a complex dance of sweet and salty.
Alcohol-Infused: For an adult version, drizzle a splash of Amaretto or rum over the pears before baking, infusing the tart with a lovely warm aroma and unique flavor.

Let your culinary creativity shine and enjoy this Pear and Almond Frangipane Tart in countless delightful ways!

How to Store and Freeze Pear and Almond Frangipane Tart

Room Temperature: Store the tart at room temperature, covered loosely with parchment paper, for up to 2 days. This keeps the crust crisp while preserving flavor.

Fridge: Place leftovers in an airtight container and refrigerate for up to 5 days. This helps maintain the tart’s freshness and flavor, though the crust may soften slightly.

Freezer: If you need to freeze it, wrap the cooled tart tightly in plastic wrap and aluminum foil. It can be stored for up to 3 months. Thaw in the fridge overnight before serving.

Reheating: To warm leftover slices, preheat the oven to 350°F (175°C) and bake for 10 minutes, bringing back its delightful texture and aroma before enjoying your Pear and Almond Frangipane Tart again!

Expert Tips for Pear and Almond Frangipane Tart

Chill Your Ingredients: Ensure butter and water are ice-cold when making the crust to achieve a flaky, tender base that holds up to the rich filling.
Don’t Overmix the Dough: Mix just until the dough comes together; overworking develops gluten, making the crust tough instead of delicate.
Even Pear Slices: Slice pears uniformly so they bake evenly, avoiding undercooked or mushy spots in your tart.
Use Fresh Almond Meal: For the best flavor and texture in your almond frangipane, choose fresh almond meal instead of older, stale nuts.
Watch Your Bake Time: Keep a close eye on your tart during baking to prevent the frangipane from drying out or the crust from burning.
Cool Before Slicing: Letting the tart cool sets the filling perfectly, making each slice neat and the texture just right for your cozy gatherings.

Make Ahead Options

These Pear and Almond Frangipane Tarts are perfect for busy home cooks looking to streamline their meal prep! You can prepare the tart crust and frangipane filling up to 24 hours in advance; simply wrap the crust in plastic wrap and refrigerate it, while the frangipane can be stored in an airtight container. To maintain the quality, ensure your pears are sliced and tossed in lemon juice, then layer them on before baking for the freshest taste. When you’re ready to serve, just fill the crust with frangipane, arrange the pear slices, and bake as instructed. This way, you’ll have a stunning dessert ready with minimal last-minute effort!

What to Serve with Pear and Almond Frangipane Tart?

The experience of enjoying this luscious tart can be beautifully enhanced with the right accompaniments.

Whipped Cream: A dollop of lightly sweetened whipped cream adds a cloud-like richness that complements the tart’s nutty, fruity notes.
Vanilla Ice Cream: Serving a scoop of creamy vanilla ice cream alongside brings a delightful cold contrast, elevating the warmth of the tart.
Herbal Tea: A warm cup of chamomile or mint tea offers a soothing palette cleanser to enjoy alongside the rich flavors of the tart.

A simple fruit compote, perhaps of mixed berries, can introduce a vibrant tartness that balances the sweetness beautifully.

Toasted Almonds: A sprinkle of lightly toasted almonds on top adds a crunchy texture, enhancing the almond flavor while creating a lovely presentation.
Chocolate Sauce: Drizzling a bit of rich chocolate sauce provides a decadent touch that pairs harmoniously with the pear and almond, creating an indulgent dessert experience.
Sparkling Wine: A glass of bubbly sparkling wine is a festive touch that adds elegance, accentuating the tart’s flavors while making any gathering feel special.

Pear and Almond Frangipane Tart Recipe FAQs

How ripe should the pears be for the Pear and Almond Frangipane Tart?
Use pears that are ripe but still firm to the touch. They should have a slight give without being mushy, so they hold their shape during baking. Bartlett or Bosc varieties work wonderfully here!

What’s the best way to store leftover tart and how long does it keep?
Store your tart in an airtight container in the refrigerator for up to 5 days. This keeps the filling fresh, though the crust might soften a bit. For short-term keeping, you can leave it covered loosely at room temperature for 1 to 2 days, but avoid warm spots to prevent sogginess.

Can I freeze Pear and Almond Frangipane Tart and how should I do it?
Absolutely! After completely cooling the tart, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze it for up to 3 months. When ready to enjoy, thaw it overnight in the fridge, then warm it in a 350°F oven for about 10 minutes to revive its tender, buttery goodness.

What should I do if my frangipane filling is too runny or not setting properly?
If the frangipane feels too loose, you may have under-measured the almond meal or eggs. To fix it, add a bit more almond meal to thicken the mixture. Also, ensure you bake the tart until the filling is puffed and golden; underbaking can cause it to remain unset. A toothpick inserted in the center should come out mostly clean.

Are there any allergy-friendly substitutions for this tart?
If you’re allergic to nuts, this tart is a bit tricky because almond meal is essential for the frangipane. However, you can experiment by replacing almond meal with finely ground oats or gluten-free flour blends, but expect a different texture and flavor. Always keep an eye on your finishes – and please remember this recipe isn’t safe for pets due to ingredients like almond and sugar.