Name: Irresistible Pear Frangipane Tart for Cozy Evenings
Prep time: 60 min
Cook time: 45 min
Total time: 225 min
Ingredients: 100 g Unsalted Butter (Provides richness and a tender texture; substitute with vegan butter for a dairy-free option.); 67 g Icing Sugar (Adds sweetness and lightness to the pastry; no direct substitute, but powdered sugar works in a pinch.); 167 g Plain Flour (Forms the base; can use gluten-free flour for a gluten-free option.); Pinch Salt (Enhances overall flavor; no substitute needed.); 33 g Egg (Binds the dough; substitute with a chia or flaxseed egg for a vegan tart.); 80 g Almond Meal (Imparts a nutty flavor; swap with ground hazelnuts for a delightful variation.); Zest of 1/2 orange Orange Zest (Adds a lovely citrusy aroma; lemon zest can replace if orange is not available.); 60 g Eggs (Provides structure; use chia or flaxseed egg as a vegan alternative.); 1 pod Vanilla Pod (Deepens flavor; substitute with 1 tsp of vanilla extract.); Pinch Salt (Brings out all the flavors; no need for substitution.); 3 Pears (Preferably Williams; choose firm pears to avoid mushiness.); 300 ml White Wine (Enhances flavor during poaching; apple juice is a great substitute for a non-alcoholic option.); 250 g Caster Sugar (Sweetens the poaching liquid; brown sugar can add a deeper flavor.); 1 Cinnamon Stick (Infuses warm spices; feel free to omit or swap for preferred spices if unavailable.); 1 Star Anise (Infuses warm spices; feel free to omit or swap for preferred spices if unavailable.); 5-7 Orange and Lemon Peels (Adds fragrant citrus notes; zest may replace if peels aren’t on hand.); 50 g Flaked Almonds (Provides a crunchy topping; chopped pistachios make a tasty alternative.); 80-100 g Orange Marmalade (Used as a base layer in the tart; any fruit preserves can substitute.); Simple Syrup, Icing Sugar (for dusting; adds a lovely glaze and finishing touch to your Pear Frangipane Tart.)

As I savored the captivating aroma wafting through my kitchen, I realized I had struck gold with my Tarte Bourdaloue—this enchanting Pear Frangipane Tart captures the essence of autumn in every slice. A delectable French classic, its buttery shortcrust pastry cradles a luscious almond cream, perfectly complemented by tender, white wine poached pears. Not only is this tart a showstopper for gatherings, but it also offers a delightful way to elevate your dessert game in no time. With the flexibility to play around with spices or poaching methods, this recipe invites both creativity and comfort. Are you ready to impress your loved ones with this irresistible treat? Let’s dive in!

Why is this Pear Frangipane Tart irresistible?

Richness in Every Bite: Each slice reveals layers of buttery shortcrust and a luscious almond cream, creating a symphony of flavors that simply melts in your mouth.

Versatile Twist: From experimenting with spices like cardamom to trying different poaching methods, the adaptability of this tart makes it a cornerstone of comfort cooking.

Impressive Presentation: With a beautiful arrangement of poached pears, this tart is perfect for gatherings, leaving guests in awe at your culinary skills.

Saves Time: Quick to assemble with make-ahead tips, you can whip it up even on a busy evening without compromising on taste or presentation.

Seasonal Celebration: Celebrate the bounty of autumn with this sophisticated yet cozy dessert that captures the essence of the season.

Pear Frangipane Tart Ingredients

Get ready to experience the magic of this classic French dessert!

For the Shortcrust Pastry

Unsalted Butter (100g) – Provides richness and a tender texture; substitute with vegan butter for a dairy-free option.
Icing Sugar (67g) – Adds sweetness and lightness to the pastry; no direct substitute, but powdered sugar works in a pinch.
Plain Flour (167g) – Forms the base; can use gluten-free flour for a gluten-free option.
Salt (Pinch) – Enhances overall flavor; no substitute needed.
Egg (33g) – Binds the dough; substitute with a chia or flaxseed egg for a vegan tart.

For the Almond Frangipane

Almond Meal (20g + 60g) – Imparts a nutty flavor; swap with ground hazelnuts for a delightful variation.
Orange Zest (Zest of 1/2 orange) – Adds a lovely citrusy aroma; lemon zest can replace if orange is not available.
Eggs (60g) – Provides structure; use chia or flaxseed egg as a vegan alternative.
Vanilla Pod (1) – Deepens flavor; substitute with 1 tsp of vanilla extract.
Salt (Pinch) – Brings out all the flavors; no need for substitution.

For the Poached Pears

Pears (3, preferably Williams) – Serve as the star filling; choose firm pears to avoid mushiness.
White Wine (300ml) – Enhances flavor during poaching; apple juice is a great substitute for a non-alcoholic option.
Caster Sugar (250g) – Sweetens the poaching liquid; brown sugar can add a deeper flavor.
Cinnamon Stick (1) and Star Anise (1) – Infuse warm spices; feel free to omit or swap for preferred spices if unavailable.
Orange and Lemon Peels (5-7 each) – Adds fragrant citrus notes; zest may replace if peels aren’t on hand.

For the Finishing Touch

Flaked Almonds (50g) – Provides a crunchy topping; chopped pistachios make a tasty alternative.
Orange Marmalade (80-100g) – Used as a base layer in the tart; any fruit preserves can substitute.
Simple Syrup, Icing Sugar (for dusting) – Adds a lovely glaze and finishing touch to your Pear Frangipane Tart.

This delightful array of ingredients sets the stage for your very own Pear Frangipane Tart, a true testament to the comforting allure of homemade sweets!

Step‑by‑Step Instructions for Pear Frangipane Tart

Step 1: Make the Shortcrust Pastry
In a large mixing bowl, combine the plain flour, icing sugar, and a pinch of salt. Use a pastry cutter to incorporate the cold, cubed unsalted butter until the mixture resembles coarse crumbs or wet sand. Add the beaten egg, mixing gently until a dough forms. Wrap in cling film and chill for at least 2 hours in the fridge to firm up.

Step 2: Prepare Tart Shells
Once chilled, preheat your oven to 180°C (350°F). Roll out the shortcrust pastry on a lightly floured surface to about 3mm thickness. Carefully line your tart cases with the rolled pastry, pressing it gently into the corners. Trim any excess pastry, then dock the base with a fork to prevent bubbling. Freeze the tart shells for 30 minutes.

Step 3: Poach Pears
In a large saucepan, combine the white wine, caster sugar, cinnamon stick, star anise, and citrus peels. Bring this mixture to a simmer over medium heat, allowing the sugar to dissolve. Carefully add the peeled pears, ensuring they are submerged in the liquid. Poach the pears for 45-60 minutes until tender, then remove the pan from heat and let the pears cool in the poaching liquid.

Step 4: Prepare Frangipane
In a separate bowl, beat the softened butter and caster sugar together until light and fluffy. Add the eggs, one at a time, mixing well between each addition. Fold in the almond meal, plain flour, orange zest, and a pinch of salt until just combined. This almond frangipane mixture will create the luscious filling for your Pear Frangipane Tart.

Step 5: Assemble Tarts
Remove the chilled tart shells from the freezer. Spread a generous layer of orange marmalade across the bottom of each shell, creating a sweet base. Pipe the frangipane mixture evenly over the top, smoothing it out carefully. Arrange the poached pear slices artfully on top, and sprinkle the flaked almonds for added crunch and beauty.

Step 6: Bake
Place your assembled tarts in the preheated oven and bake for 30-45 minutes or until golden brown on top. Keep an eye on them as they bake; the tarts should rise slightly and have a nice golden hue when done. A toothpick inserted into the frangipane should come out clean, indicating it is perfectly cooked.

Step 7: Finish
Once baked, remove the tarts from the oven and allow them to cool slightly. Brush the poached pears with simple syrup for a glossy finish. Dust the tarts with icing sugar before serving to enhance their visual appeal. Enjoy the delicious aroma of your homemade Pear Frangipane Tart as it cools, ready to be sliced and shared!

Make Ahead Options

These delicious Pear Frangipane Tarts are perfect for meal prep! You can easily make the shortcrust pastry and frangipane up to 24 hours in advance; simply store them in the refrigerator. Prepare the shortcrust dough, wrap it tightly in cling film, and chill. For the frangipane, mix all ingredients and keep it covered in the fridge as well. When you’re ready to serve, poach the pears and assemble the tarts as instructed. The key to maintaining quality is ensuring everything is tightly wrapped to prevent drying out. Once assembled, the tarts can be baked just before serving, giving you a delightful treat that’s just as delicious and perfectly fresh!

What to Serve with Classic French Tarte Bourdaloue?

Imagine gathering around the table with loved ones, delighting in the rich flavors of a perfect dessert, as you sip on a warm beverage or nibble on a comforting side.

Vanilla Ice Cream: The creamy texture and coolness of vanilla ice cream contrasts beautifully with the warm tart, enhancing its delightful almond and pear notes.
Sweetened Whipped Cream: A dollop of freshly whipped cream adds a luscious creaminess, making each bite feel indulgent and festive.
Coffee or Espresso: The robust flavors of coffee or an espresso pair splendidly with the sweet notes of the tart, creating a warm, inviting finish to the meal.
Caramel Sauce: A drizzle of rich caramel sauce adds extra sweetness and depth, creating a luxurious experience that complements the tart’s nuttiness.
Poached Pears on the Side: Serve extra poached pears for an elegant touch, allowing guests to enjoy even more of that aromatic goodness found in the tart.
Spiced Chai Tea: The fragrant spices in chai tea harmonize beautifully with the warm spices of the tart, enhancing the cozy, autumnal vibe.
A Glass of Sparkling Cider: The effervescence of a chilled sparkling cider brings a refreshing contrast, while its fruity notes elevate the dessert experience.
Chocolate Ganache: A small serving of chocolate ganache can add a richly decadent layer, perfect for the chocolate lovers at your table.
Mixed Nuts: A small bowl of toasted mixed nuts introduces a crunchy texture that pairs nicely with the smooth frangipane and soft pears.
Fruit Sorbet: A refreshing fruit sorbet provides a light and tangy counterpoint to the tart, balancing the sweetness with a burst of flavor.

How to Store and Freeze Pear Frangipane Tart

Fridge: Store leftover tart in an airtight container in the fridge for up to 3 days. Enjoy it chilled or allow it to come to room temperature for the best flavor.

Freezer: To freeze, wrap individual slices in plastic wrap and place in a freezer-safe container. It can be frozen for up to 2 months; thaw in the fridge overnight before serving.

Reheating: To reheat, place slices in a preheated oven at 150°C (300°F) for about 10 minutes until warmed through, restoring its delightful flakiness.

Make-Ahead Tips: For a seamless baking experience, prepare the shortcrust pastry and frangipane a day ahead, storing them separately in the fridge until ready to assemble your Pear Frangipane Tart.

Variations & Substitutions for Pear Frangipane Tart

Feel free to make this delightful Pear Frangipane Tart your own by adding your favorite twists and substitutions!

Dairy-Free: Substitute unsalted butter with vegan butter for a dairy-free crust. It’s an easy switch that doesn’t compromise flavor.
Gluten-Free: Use a gluten-free flour blend in place of plain flour to create a gluten-free shortcrust pastry. Your tart will still be deliciously tender.
Spice Infusion: Enhance the flavor by adding a pinch of cardamom or ginger to the frangipane. This will give your tart a warm, fragrant twist.
Fruit Variation: Instead of pears, try poaching apples or quinces for a unique take on this classic dessert. Each fruit lends its own charm and sweetness.
Non-Alcoholic: Replace white wine with apple juice while poaching pears. This alternative keeps the flavor vibrant without the alcohol.
Nut Texture: Swap almond meal with finely ground hazelnuts or pistachios for a delightful change in both flavor and texture.
Mini Treats: Create individual mini tarts using a muffin tin or mini tart pans for charming, bite-sized delights perfect for gatherings.
Syrup Glaze: Drizzle a honey or maple syrup glaze over the finished tart for a touch of extra sweetness and shine that elevates each slice.

For a truly personalized experience, check out additional dessert ideas to expand your baking repertoire! Enjoy your culinary adventure!

Expert Tips for Pear Frangipane Tart

Choose Firm Pears: Make sure to select firm pears to maintain their shape during poaching. Overly ripe pears may disintegrate, ruining your tart.
Chill Ingredients: For the best texture, keep all the ingredients cold while making the shortcrust pastry. This ensures a tender, flaky crust that holds its shape beautifully.
Pipe Evenly: When filling with frangipane, pipe evenly for a smooth finish and uniform baking. This prevents uneven rising and helps achieve that perfect golden hue.
Monitor Baking Time: Keep a close eye on the tart as it bakes. The ideal Pear Frangipane Tart should have a golden top without getting too dark, so rotate it if needed for an even bake.
Experiment with Spices: Don’t hesitate to add your favorite spices to the frangipane, like cardamom or ginger, for a cozy twist. This can elevate the flavor profile and bring warmth to your dessert.

Pear Frangipane Tart Recipe FAQs

What types of pears are best for this tart?
I recommend using firm pears like Williams, as they hold their shape beautifully during poaching. Avoid overly ripe pears, as they can turn mushy and affect the texture of your Pear Frangipane Tart.

How should I store leftover tart?
To store, place the leftover tart in an airtight container and refrigerate for up to 3 days. It’s delightful served chilled or you can let it come to room temperature for the best flavor. I often find that it tastes even better the next day!

Can I freeze my Pear Frangipane Tart?
Absolutely! To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe container. It can be frozen for up to 2 months. When you’re ready to enjoy it, simply thaw in the fridge overnight and reheat in a preheated oven at 150°C (300°F) for about 10 minutes.

What can I do if my tart crust is too crumbly?
If your tart crust is crumbly, it likely needs more moisture. Gradually add a teaspoon of cold water while mixing to bring it together. Also, ensure that the butter was properly incorporated; it should resemble wet sand before adding the egg.

Is this recipe suitable for those with allergies?
This Tart Bourdaloue contains eggs, gluten, and nuts, so it might not be suitable for those with allergies to these ingredients. However, you can substitute with a chia or flaxseed egg for a vegan option and use a gluten-free flour blend if needed. Always double-check any additional ingredients, such as marmalade, for allergens.

What’s the best way to reheat this tart?
To reheat, place slices in a preheated oven at 150°C (300°F) for about 10 minutes. This warms the tart while restoring its flaky texture. Enjoy the lovely aroma while it warms up—it’s a comforting treat to savor!