Almond Frangipane Pear Tart Recipe
An easy to make, delicious and eye-pleasing pear tart. Bosc pears baked in an almond frangipane base.
Prep Time 25 minutes mins
Cook Time 35 minutes mins
Cooling Time 1 hour hr
Course Dessert
Cuisine French
Almond Frangipane
- 3.5 Ounces Granulated Sugar (½ Cup)
- 4 Ounces Butter, room temperature (1 stick)
- 6 Ounces Almond Flour (1 ½ Cups)
- 2 Large Eggs Room Temperature
- 2 tablespoon all-purpose flour
Pears
- 3 Medium Bosc Pears (ripe but still firm)
Almond Frangipane
Place softened butter and granulated sugar in the bowl of a stand mixer (a hand mixer may also be used).
Mix butter and sugar until light and fluffy.
Add room temperature eggs one at a time, mixing between each addition.
Stir in almond flour.
Stir in all-purpose flour.
Assemble/Bake Tart
Slice each pear into two pieces by standing the pear it's bottom, slice outside of the core on both sides and discard core.
Slice each pear piece into ⅛" to ¼" inch slices.
Spread frangipane evenly on top of the dough in the tart pan.
Arrange pear slices as desired.
Place tart in refrigerator and preheat oven to 350°.
Bake tart for 35 - 40 minutes. Check tart occasionally and wrap loosely in foil with slits cut out if the tart is turning too dark.
Cool completely before serving.
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