Pear Frangipane
Experience the timeless elegance of Pear Frangipane, a classic French-inspired dessert that combines tender poached pears and a rich almond frangipane filling, all nestled in a buttery tart crust. This recipe begins with perfectly poached pears simmered in a fragrant blend of vanilla, lemon, and sugar, ensuring they’re both tender and flavorful. The creamy frangipane, made with ground almonds and just a touch of all-purpose flour, creates a luxurious contrast to the fruit. For the ultimate finishing touch, an optional apricot glaze adds a glossy shine and subtle sweetness. Perfect for special occasions or as a show-stopping centerpiece, this tart is as beautiful as it is delicious. Serve it warm or at room temperature for a dessert that’s sure to impress. Keywords: Pear Frangipane, poached pear tart, almond frangipane recipe, French tart, elegant dessert ideas.
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Recipe Information
Ingredients
- 3 Pears (firm, ripe)
- 1000 ml Water
- 200 g Granulated sugar
- 1 tsp Vanilla extract
- 2 tbsp Lemon juice
- 100 g Unsalted butter (softened)
- 100 g Ground almonds (almond meal)
- 100 g Granulated sugar (for frangipane)
- 2 Eggs
- 1 tbsp All-purpose flour
- 1 Pre-made tart crust
- 2 tbsp Apricot jam (optional, for glaze)
- 1 tbsp Water (for glaze)
Instructions
Peel the pears, cut them in half lengthwise, and remove the cores with a melon baller or small spoon.
In a medium saucepan, combine 1000ml water, 200g sugar, 1 tsp vanilla extract, and 2 tbsp lemon juice. Bring to a simmer over medium heat.
Add the pear halves to the poaching liquid and reduce to low heat. Simmer gently for 15-20 minutes until the pears are tender but still hold their shape.
Remove the pears from the liquid and allow them to cool on a plate lined with paper towels. Set aside.
Preheat your oven to 180°C (350°F).
In a medium bowl, cream together 100g softened unsalted butter and 100g sugar until light and fluffy.
Beat in 2 eggs, one at a time, until fully incorporated.
Fold in 100g ground almonds and 1 tbsp all-purpose flour until the mixture forms a smooth frangipane.
Roll out the pre-made tart crust into a tart tin and trim the edges. Spread the frangipane mixture evenly over the base of the tart crust.
Slice each poached pear half thinly, keeping the slices together. Fan out each half slightly and place them on top of the frangipane, arranging them decoratively.
Bake the tart in the preheated oven for 40-45 minutes, or until the frangipane is golden and set.
If using a glaze, heat 2 tbsp apricot jam with 1 tbsp water in a small saucepan until smooth. Brush the glaze over the pears and frangipane for a shiny finish.
Allow the tart to cool slightly before removing it from the tart tin. Serve warm or at room temperature.
Nutrition Facts
Calories |
3235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.3 g | 197% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 352 mg | 15% | |
| Total Carbohydrate | 456.2 g | 166% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 377.1 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 472 mg | 36% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1602 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
