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Golden round pear tart with overlapping pear slices in almond filling and a tall fluted pastry crust on a white plate

Dessert

Pear Frangipane Tart with Almond Shortcrust

Buttery almond pastry holds a tender frangipane filling and overlapping slices of pear in a polished autumn tart that can be made a day ahead.

Developed for DishGal · Updated 2026-09-03

Prep40 min
Cook50 min
Total180 min
Cost$1.85

Directions

  1. Make the almond shortcrust

    Pulse 1 1/4 cups all-purpose flour, powdered sugar, 1/3 cup almond flour and 1/4 teaspoon salt in a food processor. Add the cold butter and pulse until the largest pieces resemble peas. Add the egg yolk and 2 tablespoons ice water; pulse just until the dough holds when squeezed, adding the final tablespoon water only if needed.

  2. Chill the shaped shell

    Press the dough evenly across the bottom and 1 inch up the sides of a 9-inch fluted tart pan with a removable bottom. Prick the base lightly with a fork, freeze for 30 minutes and heat the oven to 350°F with a rack in the lower-middle position.

  3. Blind-bake the crust

    Line the frozen shell with crumpled parchment and fill it to the rim with pie weights or dry beans. Bake at 350°F for 15 minutes, remove the parchment and weights, then bake for 6 to 8 minutes more until the base looks dry and the edges are pale gold. Cool for 15 minutes.

  4. Beat the frangipane

    Beat the softened butter, granulated sugar and remaining 1/4 teaspoon salt for 2 minutes until creamy. Beat in 1 cup almond flour and 1 tablespoon all-purpose flour, then add the whole egg, vanilla and almond extract if using. Mix only until smooth.

  5. Slice and season the pears

    Peel and halve the pears, scoop out the cores with a teaspoon and cut each half crosswise into 1/8-inch slices while keeping the halves together. Brush the cut surfaces lightly with lemon juice.

  6. Arrange the tart

    Spread the frangipane evenly in the cooled shell. Fan each sliced pear half by pressing it gently at an angle, then slide a thin spatula underneath and transfer it onto the filling. Arrange the six fans in a circle and press them lightly into the frangipane.

  7. Bake until deeply golden

    Bake at 350°F for 38 to 42 minutes, rotating after 25 minutes, until the frangipane is puffed and golden, the pears are tender and the center reaches at least 165°F. A thin knife inserted between pear slices should emerge without wet batter.

  8. Glaze without soaking the crust

    Warm the apricot preserves with 1 teaspoon water until fluid, then strain if chunky. Brush a thin layer over the hot pears and frangipane, avoiding the outer crust so it stays crisp.

  9. Cool before unmolding

    Cool the tart in its pan on a rack for at least 45 minutes. Set the pan over a sturdy jar, let the outer ring fall away, then slide the tart from the base onto a serving plate. Cut with a sharp thin knife.

Why this works

Why it worksFreezing the shaped crust before blind-baking limits shrinkage, while weights support the fluted sides until their structure sets.
Why it worksA partially baked shell forms a moisture barrier beneath the almond filling and pears, keeping the bottom crisp enough for neat slices.
Why it worksFirm-ripe Bosc pears hold their fan shape in the oven, and a thin apricot glaze adds shine without obscuring the fruit.

Useful kitchen gear

Tools that make this easier.

Compare the function and specifications first; skip anything your kitchen already handles well.

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Two heat-safe oven mitts hanging above kitchen pots and pans Compare on AmazonHeat-safe oven mittsA secure grip helps when lifting the hot tart pan without pressing against its removable base.See current options → Bowl of vegetables resting on a digital kitchen scale Compare on AmazonDigital kitchen scaleGram weights keep both flours and the frangipane ratio precise for a crisp shell and tender filling.See current options → Stainless-steel mixing bowl and matching strainer bowl Compare on AmazonNesting mixing bowlsSeparate bowls keep the frangipane, sliced pears and warm glaze organized without crowding the counter.See current options →

Swaps & notes

Easy swaps

  • Anjou pears can replace Bosc pears if they are firm-ripe. Avoid very soft Bartlett pears, which release more juice and lose their shape.
  • Orange marmalade warmed with a teaspoon of water can replace apricot preserves; strain it for a smooth, translucent glaze.
  • For a nut-free tart, use a standard pâte sucrée shell and vanilla pastry cream instead; almond flour cannot be replaced one-for-one in this frangipane.

Cook notes

  • Weighing the flours is especially helpful here because almond flour settles differently from all-purpose flour and small ratio changes affect the crust.
  • The pears should yield slightly near the stem but remain firm enough to slice cleanly. Very hard pears stay chalky; overripe pears can flood the filling.
  • The 180-minute total includes freezing, blind-baking, cooling the shell and cooling the finished tart; active work is about 40 minutes.

Storage

Cool completely before covering. Keep the tart at cool room temperature for up to 8 hours or refrigerate for up to 4 days. For the best crust, warm slices on a sheet pan at 325°F for 8 to 10 minutes; serve at room temperature or just warm. Freeze unglazed baked slices for up to 1 month, thaw overnight and refresh at 325°F before glazing.

Questions

Can I make the pear frangipane tart ahead?

Yes. Bake and glaze it one day ahead, cool completely and refrigerate loosely covered. Let it stand at room temperature for 45 minutes before serving, or warm slices briefly at 325°F.

Why did the sides of my tart crust slump?

The shell was probably too warm or the pie weights did not reach the rim. Freeze the shaped shell for a full 30 minutes and fill the parchment-lined crust completely with weights for the first bake.

How do I know the frangipane is fully baked?

It should be puffed, evenly golden and set between the pear fans rather than glossy or wet. The center should reach at least 165°F, and a thin knife should come out without raw batter.

Pear Frangipane Tart with Almond Shortcrust
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1. Make the almond shortcrustPulse 1 1/4 cups all-purpose flour, powdered sugar, 1/3 cup almond flour and 1/4 teaspoon salt in a food processor. Add the cold butter and pulse until the largest pieces resemble peas. Add the egg yolk and 2 tablespoons ice water; pulse just until the dough holds when squeezed, adding the final tablespoon water only if needed.
2. Chill the shaped shellPress the dough evenly across the bottom and 1 inch up the sides of a 9-inch fluted tart pan with a removable bottom. Prick the base lightly with a fork, freeze for 30 minutes and heat the oven to 350°F with a rack in the lower-middle position.
3. Blind-bake the crustLine the frozen shell with crumpled parchment and fill it to the rim with pie weights or dry beans. Bake at 350°F for 15 minutes, remove the parchment and weights, then bake for 6 to 8 minutes more until the base looks dry and the edges are pale gold. Cool for 15 minutes.
4. Beat the frangipaneBeat the softened butter, granulated sugar and remaining 1/4 teaspoon salt for 2 minutes until creamy. Beat in 1 cup almond flour and 1 tablespoon all-purpose flour, then add the whole egg, vanilla and almond extract if using. Mix only until smooth.
5. Slice and season the pearsPeel and halve the pears, scoop out the cores with a teaspoon and cut each half crosswise into 1/8-inch slices while keeping the halves together. Brush the cut surfaces lightly with lemon juice.
6. Arrange the tartSpread the frangipane evenly in the cooled shell. Fan each sliced pear half by pressing it gently at an angle, then slide a thin spatula underneath and transfer it onto the filling. Arrange the six fans in a circle and press them lightly into the frangipane.
7. Bake until deeply goldenBake at 350°F for 38 to 42 minutes, rotating after 25 minutes, until the frangipane is puffed and golden, the pears are tender and the center reaches at least 165°F. A thin knife inserted between pear slices should emerge without wet batter.
8. Glaze without soaking the crustWarm the apricot preserves with 1 teaspoon water until fluid, then strain if chunky. Brush a thin layer over the hot pears and frangipane, avoiding the outer crust so it stays crisp.
9. Cool before unmoldingCool the tart in its pan on a rack for at least 45 minutes. Set the pan over a sturdy jar, let the outer ring fall away, then slide the tart from the base onto a serving plate. Cut with a sharp thin knife.