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Pear Frangipane Tart


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5 from 1 review

  • Author: Fadela
  • Total Time: 1 hour 5 minutes
  • Yield: 10 slices

Description

Frangipane pear tart recipe, French traditional Bourdaloue tart made with a sweet tart crust filled with almond cream and poached pears (for 8-10 inches/ 22-24 cm tart pan approx. 8 -10 slices)


Ingredients

Pastry crust dough

  • 250 g (2 cups) Flour - all-purpose
  • 80 g (3/4 cup) Powdered sugar
  • 50 g ( 1/2 cup) Almond meal - ground
  • 1 pinch of salt
  • 125 g (1/2 cup) Butter - unsalted and cold
  • 1 Egg - room temperature

Almon filling

  • 150 g (2/3 cup) Butter - unsalted and softened
  • 150 g (3/4 cup) Sugar - granulated
  • 3 Eggs - room temperature
  • 1 1/2 teaspoons vanilla extract
  • 150 g (1 1/2 cup) Almond meal

3-4 Pears - canned pears, poached pear or ripe fresh pears


Instructions

Shortcrust pastry:

  1. In a container place the dry ingredients, flour, almond meal, powdered sugar and pinch of salt and mix with a tablespoon.
  2. Add the cold butter cut into pieces and mix with your hands, crushing the butter into the dry ingredients until you have a sandy mixture.
  3. Add the egg and mix quickly until you can gather the dough into a homogeneous ball.
  4. Cover with a plastic wrap and place in the refrigerator for 20 minutes.

 

Almond cream:

  1. In a large container place the chopped and softened butter with the granulated sugar and mix with an electric mixer on medium speed for 2-3 minutes until creamy.
  2. Add the eggs and vanilla extract and beat again to incorporate.
  3. Finish with the almond meal and beat again until smooth and creamy.
  4. Cover with plastic wrap until ready to assemble the tart.

Assembly: 

  1. Take the shortcrust pastry dough out of the fridge and roll it out on a floured work surface or between 2 sheets of parchment paper with a rolling pin to a thickness of about 3 mm.
  2. Line an 8-10 inches / 22-25 cm tart pan or tart ring with the dough and cut out the edges of the dough.
  3. Fill the inside of the tart shell with the almond cream and smooth it with a spatula.
  4. Place the pear halves previously cut into thin slices on the almond cream.
  5. Sprinkle the flaked almonds all over the tart.

Baking:

  1. Preheat the oven to 350°F/180°C and bake the tart for about 45 minutes until it is golden brown around the edges.
  2. Remove the tart from the oven and allow it to cool completely in its pan before removing it from the pan and placing it carefully on a large serving dish.
  3. Place the tart in the refrigerator for about 1 hour before serving.

Notes

Storage: in the refrigerator for up to 3-4 days and up to 3 months in the freezer.

Sugar syrup: Mix 50 g of sugar with 50 g of water in a saucepan and bring to a boil for 5 minutes until you have a fluid syrup. Apply the syrup with a pastry brush to the top of the cold tart before serving.

You can also simply warm up some apricot jam and apply it to the top of the tart to make it shine.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: tart, dessert
  • Cuisine: French

Nutrition

  • Serving Size: 1 slice
  • Calories: 888
  • Sugar: 26.2 g
  • Sodium: 264.8 mg
  • Fat: 59.7 g
  • Carbohydrates: 61.5 g
  • Protein: 24.5 g
  • Cholesterol: 133.5 mg