Best 7 Frangipane Pear Tart Recipes

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Are you searching for a recipe to whip up a tantalizing and delectable frangipane pear tart? Look no further! This article will guide you through the culinary journey of creating this delightful pastry, bursting with sweet and juicy pears enveloped in a velvety frangipane filling. We'll explore the secrets of crafting a flaky and golden crust, the perfect balance of almond and butter flavors in the frangipane, and the art of selecting and preparing the pears for an unforgettable taste experience. Get ready to embark on a baking adventure that will leave you with a stunning frangipane pear tart that is sure to impress your family and friends. So, gather your ingredients, preheat your oven, and let's dive into the world of frangipane pear tarts!

Here are our top 7 tried and tested recipes!

PEAR FRANGIPANE TART



Pear Frangipane Tart image

Fruits, like the pears used in this delectable tart recipe, are canned at the peak of ripeness, sealing in their nutrition, freshness and flavor, naturally.

Provided by Cans Get You Cooking®

Categories     Trusted Brands: Recipes and Tips     Cans Get You Cooking®

Time 1h5m

Yield 8

Number Of Ingredients 13

6 tablespoons butter at room temperature
¼ cup granulated sugar
1 large egg
1 ⅓ cups all-purpose flour
⅓ cup seedless raspberry or strawberry jam
4 ounces almond paste
⅓ cup granulated sugar
1 large egg
½ cup butter at room temperature
½ teaspoon almond extract
⅓ cup all-purpose flour
¼ teaspoon baking powder
1 (29 ounce) can pear halves, well drained

Steps:

  • Prepare crust: With mixer at low speed, beat butter and sugar until light and fluffy; add egg until blended. Add flour; beat until blended. Grease 9-inch tart pan with removable bottom. Press dough into bottom and up sides of pan. Prick crust with fork. Spread bottom with jam. Refrigerate.
  • Preheat oven to 350 degrees F. Prepare filling: With mixer at low speed, beat almond paste, sugar and egg. Add butter and almond extract; beat until just blended. Add flour and baking powder; beat well. Spoon mixture over jam in crust.
  • Arrange pear halves, cut-side down on mixture in crust. Bake 50 minutes until filling is set. Cool completely.

Nutrition Facts : Calories 499.7 calories, Carbohydrate 63.9 g, Cholesterol 99.9 mg, Fat 25.7 g, Fiber 3 g, Protein 6.1 g, SaturatedFat 13.6 g, Sodium 181.7 mg, Sugar 33.2 g

PEAR AND HAZELNUT FRANGIPANE TART



Pear and Hazelnut Frangipane Tart image

A simple and nutty fall dessert.

Categories     Gourmet     Dessert     Bake     Tart     Fall     Pear     Hazelnut     Fruit     Nut     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 10 servings

Number Of Ingredients 10

1 cup hazelnuts, toasted, loose skins rubbed off in a kitchen towel, and cooled
1/2 cup sugar
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tart shell
3 firm-ripe Bosc or Anjou pears
1/4 cup apricot preserves, heated and strained

Steps:

  • Preheat oven to 350°F.
  • Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
  • Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.
  • Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan.

PEAR AND HAZELNUT FRANGIPANE TART



Pear and Hazelnut Frangipane Tart image

Find your new favorite treat in this cheerful dessert from Aran Goyoaga of Canelle et Vanille.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h15m

Yield 8

Number Of Ingredients 16

1 ¼ cups all-purpose flour (or gluten-free flour mix)
1 teaspoon sugar
¼ teaspoon salt
8 tablespoons cold unsalted butter, cut into 1/2-inch cubes
3 tablespoons cold water, or more as needed
Reynolds® Parchment Paper
Reynolds Wrap® Aluminum Foil
3 ounces hazelnuts
½ cup sugar
8 tablespoons unsalted butter, at room temperature
1 egg
½ cup all-purpose flour (or gluten-free flour mix)
1 tablespoon vanilla extract
1 tablespoon dark rum
½ teaspoon kosher salt
3 pears - peeled, cored and sliced

Steps:

  • Combine the flour, sugar and salt in a food processor. Add the cold butter and pulse ten times until the butter is the size of large peas. Add 3 tablespoons of cold water and pulse until it comes together. Turn onto a lightly floured work surface and bring the dough together, forming a disk. Wrap in Reynolds® Parchment Paper and refrigerate for at least 45 minutes.
  • On a lightly floured work surface, roll the dough to 1/8-inch thickness. Fill a 9-inch tart mold or rectangle tart mold with the dough. Cut off excess from the top and refrigerate for another 15 minutes.
  • Preheat oven to 400 degrees F. Cover the top of the dough with Reynolds Wrap® Aluminum Foil and weigh down with pie weights or dry beans. Bake for 15 minutes. Remove the foil and pie weights and let cool.
  • Combine the hazelnuts and sugar in the food processor. Pulse to a fine powder. Add the butter, egg, flour, vanilla, rum and salt. Process until it comes together as a paste.
  • Spread the mixture over the partially baked tart. On the top, arrange the pear slices in a pattern. Bake the tart for 30 to 35 minutes until golden brown. Let it cool for 10 minutes before slicing.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 45.6 g, Cholesterol 84.3 mg, Fat 30.5 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 15.3 g, Sodium 206 mg, Sugar 19.9 g

PEAR FRANGIPANE TART



Pear Frangipane Tart image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 9

1/2 recipe Pate Brisee for Pear Frangipane Tart
1 tablespoon all-purpose flour, plus more for rolling dough
1/2 cup unsalted butter (1 stick)
1/2 cup granulated sugar
1 large egg
1 cup finely ground blanched almonds
3 tablespoons dark rum
1 teaspoon almond extract
3 White Wine-Poached Pears in 1/2 cup poaching liquid, cooled

Steps:

  • Preheat oven to 425 degrees. Roll out dough into a 12-inch round on a lightly floured surface. Fit into a 10-inch tart pan with a removable bottom and fold over to make a double-thick edge. Roll rolling pin over edge of tart pan to trim dough, and pierce bottom of dough all over with a fork. Freeze until firm, about 15 minutes.
  • Cream butter and sugar in the bowl of an electric mixer until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Spread the thick mixture evenly in chilled tart shell and refrigerate while preparing pears.
  • Remove cooled poached pears from poaching liquid and cut in half lengthwise, removing the core and stem. Reserve poaching liquid. Place each half, cut side down, on a cutting board, and cut crosswise into thin slices. Arrange sliced pear halves on frangipane filling around edge of tart, leaving space between each half, and place one half in center of tart. When arranging pears, try to "pull" slices toward center of tart, which will elongate pears a bit and fill the shell better than if the pears were just placed flat. Bake for 10 minutes, reduce oven temperature to 400 degrees, and bake until tart shell is golden brown and frangipane has puffed and browned, 25 to 35 minutes more.
  • While tart is baking, bring reserved poaching liquid to a boil and reduce by half. Brush this glaze lightly over pears immediately after removing tart from oven. Serve at room temperature.

FRANGIPANE PEAR TART



Frangipane Pear Tart image

A light and fluffy pear tart with almond and a sweet pastry base.

Provided by Virginia Theobald

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h15m

Yield 8

Number Of Ingredients 22

4 cups water
1 cup white sugar
2 tablespoons honey
1 vanilla bean, split lengthwise
1 cinnamon stick
5 pods cardamom, crushed
4 Conference pears - peeled, halved, and cored
1 ½ cups all-purpose flour
½ cup confectioners' sugar
½ teaspoon salt
½ cup cold unsalted butter, cut into pieces
1 tablespoon cold unsalted butter, cut into pieces
1 egg yolk
⅔ cup white sugar
⅓ cup unsalted butter, at room temperature
¾ cup ground blanched almonds
1 egg
1 egg white
2 teaspoons all-purpose flour
1 teaspoon cornstarch
2 teaspoons almond extract
1 teaspoon vanilla extract

Steps:

  • Combine water, 1 cup white sugar, honey, vanilla bean, cinnamon stick, and cardamom in a large saucepan. Bring to a simmer over medium heat. Add pears; reduce heat and simmer until pears are translucent or easily pierced with a knife, about 10 minutes. Remove from heat and cool to room temperature.
  • Combine 1 1/2 cup flour, confectioners' sugar, and salt in a bowl. Cut in 1/2 cup plus 1 tablespoon butter until mixture is crumbly. Mix in egg yolk until dough sticks together in large clumps.
  • Grease a 9-inch tart pan with a removable bottom. Press dough evenly into the pan. Freeze for 30 minutes. Reserve leftover dough for patching cracks.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Grease the shiny side of a piece of aluminum foil with butter; place butter-side down over the pastry. Transfer tart pan to a baking sheet.
  • Bake in the preheated oven, using leftover dough to patch any cracks, until dough looks dry and light brown, about 20 minutes. Peel off aluminum foil; let pastry cool.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Combine 2/3 cup white sugar and 1/3 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Mix in ground almonds. Add egg, egg yolk, 2 teaspoons flour, and cornstarch; beat until frangipane is smooth. Beat in almond extract and vanilla extract.
  • Spread frangipane evenly over the pastry. Drain pear halves and dry with paper towels. Cut lengthwise into even slices. Place 1 pear half on a spatula and gently fan out slices. Place on frangipane. Repeat with remaining pear halves.
  • Bake in the preheated oven until frangipane is firm to the touch, 40 to 45 minutes. Cool on a wire rack.

Nutrition Facts : Calories 612.9 calories, Carbohydrate 94 g, Cholesterol 103.5 mg, Fat 24.1 g, Fiber 4.1 g, Protein 8.9 g, SaturatedFat 13.7 g, Sodium 171.1 mg, Sugar 65.8 g

DRUNKEN PEAR FRANGIPANE TART



Drunken Pear Frangipane Tart image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 17

Pre-made piecrust sheet, fresh (circle)
1/2 cup (1 stick) unsalted butter
1/2 cup sugar
3/4 cup blanched almonds, finely ground
1/4 cup dark rum
1 large egg
1 teaspoon pure almond extract
2 tablespoons flour
2 cups raspberry lager or mead
1 cup sugar
1 lemon, zested and juiced
1 cinnamon stick
10 whole cloves
1 vanilla bean, slit partially down the middle
4 Bartlett pears, peeled with stem intact
1/2 cup apricot jam
Serving suggestions: fresh almond-flavored whipped cream and a mint sprig

Steps:

  • Roll piecrust to increase the circumference enough to fit the tart pan. Place piecrust into a removable bottom tart pan and set aside in refrigerator.
  • Using an electric mixer with a paddle attachment, cream butter and sugar together, whip until light and fluffy, about 2 minutes. Add ground almonds, rum, egg, almond extract and flour; beat until smooth. This is the frangipane. Spread evenly into the chilled tart shell, and refrigerate.
  • Combine raspberry lager, sugar, lemon juice, zest, cinnamon, cloves, and vanilla bean in a 6-quart stockpot. Bring to a boil for 5 minutes. Add peeled pears, reduce the heat to a simmer, and cook uncovered until pears are tender when pierced, about 20 to 30 minutes. Remove from heat and let cool.
  • Preheat oven to 375 degrees F.
  • Remove cooled poached pears from liquid, and halve each lengthwise; removing core and stem. Place each half, cut side down, on a cutting board, and cut crosswise into thin slices. Arrange the fanned pear slices on chilled frangipane evenly. Bake the tart for 40 to 45 minutes or until the shell is golden brown and frangipane is puffed and brown.
  • In a saucepan, melt the apricot jam and brush the top of the tart with a pastry brush as soon as it comes out of the oven. Cool the tart to room temperature before slicing.
  • When arranging the pears, try to stretch slices toward the center of the tart, which will elongate the pears a bit and fill the shell better than if the pears were just placed flat.

POACHED-PEAR FRANGIPANE TART



Poached-Pear Frangipane Tart image

Pears are poached in mulled wine here, infusing the fruit with spices and giving the exteriors a deep crimson hue. When sliced and nestled into the rich frangipane filling, they create a glorious ombre effect.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 8h

Yield Serves 8 to 10

Number Of Ingredients 14

3 to 4 firm, small pears, such as Forelle, Anjou, or Bartlett
2 cups dry red wine, such as Cabernet Sauvignon or Merlot
1/3 cup sugar
1/2 vanilla bean, cut in half lengthwise, or 1 teaspoon pure vanilla extract
Peeled zest of 1 orange, plus 1/3 cup fresh juice
2 cloves
1 tablespoon unbleached all-purpose flour, plus more for dusting
1/2 recipe Test Kitchen's Favorite Pate Brisee
1 cup whole blanched almonds
1/4 teaspoon kosher salt
1 stick unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract

Steps:

  • Pears:Peel pears; transfer to a saucepan. Add wine, sugar, vanilla bean, orange juice and zest, cloves, and enough water to cover pears (2 to 3 cups). Top with a parchment round to keep pears submerged and bring to a simmer over high heat, then reduce heat to medium-low and simmer until pears are easily pierced with the tip of a paring knife, about 15 minutes. Transfer to a heatproof bowl; cover with poaching liquid. Let cool completely.
  • Pie:On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch tart pan. Trim dough flush with rim; lightly prick bottom with a fork. Refrigerate 30 minutes.
  • Meanwhile, preheat oven to 350 degrees, with a rack in lower third. Arrange almonds on a rimmed baking sheet; toast until golden and fragrant, 10 to 12 minutes. Let cool completely. Transfer to a food processor; add flour and salt and process until finely ground.
  • Beat butter with sugar on medium speed until pale and fluffy, about 2 minutes. Add egg and vanilla; beat until combined. Add almond mixture; beat until pale and fluffy, about 2 minutes.
  • Increase oven temperature to 375 degrees. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 15 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
  • Reduce oven temperature to 350 degrees; place a foil-lined baking sheet below rack. Spread crust with almond mixture; smooth top with an offset spatula. Working with one pear at a time, remove from poaching liquid; pat dry with a paper towel, then slice in half lengthwise, remove stem, remove core with a measuring teaspoon or a melon baller, and cut crosswise on a slight bias into 1/8-inch slices. Fan pear slices in a random pattern to completely cover top of frangipane. (You may not use them all.)
  • Place tart pan directly on oven rack; bake until frangipane is golden, puffed, and just set, 50 minutes to 1 hour. (If crust is getting too dark, shield with a foil ring.) Transfer to wire rack; let cool completely, at least 4 hours.

Tips:

  • To achieve the perfect golden crust, brush the edges of the tart with an egg wash before baking.
  • For a more intense almond flavor, use almond extract or almond liqueur instead of vanilla extract in the frangipane filling.
  • If you don't have a tart pan, you can use a 9-inch pie pan instead. Just trim the edges of the dough to fit the pan.
  • To prevent the pears from browning, toss them in lemon juice before adding them to the tart.
  • For a special touch, sprinkle the tart with sliced almonds or chopped pistachios before baking.

Conclusion:

With its buttery crust, creamy frangipane filling, and sweet and juicy pears, this tart is a delightful treat that is sure to impress your friends and family. Whether you serve it for breakfast, brunch, or dessert, this tart is sure to be a hit. So what are you waiting for? Give this recipe a try today!

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