Description

A sophisticated yet easy-to-make dessert featuring a buttery shortcrust pastry filled with rich almond custard and topped with baked pears. This make-ahead friendly tart looks restaurant-quality but is accessible for home bakers.

Ingredients

Scale

1 ½ cups (190g) all-purpose flour
½ cup (115g) unsalted butter, cold and cubed
2 tablespoons (25g) granulated sugar
½ teaspoon salt
3–4 tablespoons (45-60ml) ice water
½ cup (115g) unsalted butter, softened
½ cup (100g) granulated sugar
2 large eggs, room temperature
1 teaspoon almond extract
1 cup (100g) almond flour
2 tablespoons (15g) cake flour
3–4 medium firm but ripe pears (Bosc or Anjou)
2 tablespoons (30g) apricot jam

Instructions

Preheat oven to 375°F (190°C). In a food processor, combine flour, sugar, and salt. Pulse in cold cubed butter until mixture resembles coarse crumbs.
Drizzle in ice water one tablespoon at a time, pulsing until dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 1 hour.
Roll out chilled dough into a 12-inch circle and transfer to a 9-inch tart pan. Trim edges and prick the bottom and sides with a fork.
Line crust with parchment paper and fill with pie weights. Blind bake for 15 minutes, then remove weights and bake for another 5-10 minutes until lightly golden. Reduce oven temperature to 350°F (175°C).
In a large bowl, beat softened butter and sugar until light and fluffy. Beat in eggs one at a time, then add almond extract.
Gently fold in almond flour and cake flour until combined. Spread mixture evenly into the pre-baked crust.
Peel, halve, and core pears. Slice lengthwise into thin wedges and arrange in overlapping concentric circles on top of the frangipane.
Bake at 350°F (175°C) for 45-50 minutes until golden brown and puffed. Cover crust edges with foil if browning too quickly.
While baking, warm apricot jam until liquid. Once tart is out of the oven, brush warm pears with the jam glaze.
Let tart cool completely in the pan before slicing to allow frangipane to set.

Notes

Keep crust ingredients cold for a flaky texture. Ensure butter for frangipane is softened, not melted. Let tart cool completely before slicing to prevent a soupy center. Can be made 1-2 days in advance. For gluten-free version, use a 1:1 gluten-free flour blend.

Prep Time: 45 minutes
Cook Time: 65 minutes
Category: Dessert
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28
Sodium: 120
Fat: 22
Saturated Fat: 12
Carbohydrates: 42
Fiber: 4
Protein: 8

Keywords: fall dessert, pear tart, frangipane, almond tart, holiday baking, make-ahead dessert, easy tart recipe