Every year, in my house, one new pie gets a special honor. It gets to join my Thanksgiving pie line-up! And this year’s honoree was a Pear Frangipane Tart.
A pear Frangipane Tart combines ripe pears with a sweet almond custard. I used to think I wouldn’t like it because I don’t like almond flavoring. But while almonds (which I like) are an inherent part of this recipe, the almond flavoring is totally optional and be readily subbed out for vanilla.
How to Make Pear Frangipane Tart
Despite its elegance and great flavor, the Pear Frangipane Tart is really quite easy to make. It goes like this:
First, you blind bake your crust, then cool it. Then you mix your frangipane filling and spread it into the cooled crust.
Making Pear Frangipane Tart Easier
Now in order to make five pies plus dinner for Thanksgiving, nothing could be too difficult. My pie uses a standard pie crust rather than the traditional version which is sweeter and richer crust. Since I was in a hurry and wanted to simply set a purchased crust into a tart pan, that was what I did. It was still delicious–and I got to skip a step.
Many people will also poach their pears in wine before using them in this dish. For underripe pears, this is probably helpful. But my pears were lovely and tender so I skipped the poaching. Easier again!
Finally, when I sat down to analyze the flavors, I decided that the blend of pear and frangipane was key to the dish. So when I increased the amount of frangipane for a 10 inch tart, I increased the number of pears to 4. Bottom line? If you experiment with pie size, keep the pear ratio high enough (Wouldn’t a rectangular tart be cute!)
Serving Pear Frangipane Tart
I served my Pear Frangipane Tart as part of my Thanksgiving pie line up. Since our gathering was smaller, I created boxes with slices of 5 different pies and shared with my siblings.
And since I made so much pies, we had lots of leftovers! This was great because the tart is perfect for breakfast or brunch as well!
Celebrate with Pear Desserts!
Pear Frangipane Tart
- 2/3 cup finely ground almonds
- ½ cup sugar
- 1 Tablespoon flour or 1 T rice flour or 1/2 T cornstarch for gluten free
- 6 Tablespoons butter
- 1 egg
- 1 teaspoons Vanilla
- 2 Tablespoons cream
- 3 pears
- 1 pie crust commercial or your favorite homemade
- 1 teaspoon powdered sugar for decoration
- Set pie crust into a 9 inch removable bottom fluted tart pan. Press the crust into the pan sides, top with parchment paper, then fill with dried beans or pie weights. Blind bake at 400 F, until sides are turning golden, about 10 minutes, then remove weights and parchment and bake a little longer until bottom is set and dry. Remove pie from oven and let cool. Reduce oven temperature to 350 F.
- Place the frangipane ingredients in a large bowl and whisk until well blended. Spread the frangipane over the cooled tart shell.
- Halve, peel, core and slice the pears into about ¼ inch slices (see picture). Arrange the sliced pears on top of frangipane fanning slightly, then bake 40 to 45 minutes. Cool before serving.
The Perfect Pear Recipe
- Cinnamon Baked Pears by Making Miracles
- Easier Pear Frangipane Tart by Art of Natural Living
- Oatmeal Cookie Pear Bars by Hezzi-D’s Books and Cooks
- Pear Dumpling by Magical Ingredients
- Roasted Pear Salad with Blue Cheese by That Recipe
- Essential Oil Holiday Gifting
- Loaded Chocolate Pretzel Rods