Pear and almond cream tart (or frangipane) is a classic French tart made with fresh pears and a delicious almond cream, it’s not only gorgeous but also scrumptious, quick to make also!
I can’t tell you how much we love this pear and almond cream tart in my home, it never lasts more than a few hours!
This time I used Bartlett pears, they were juicy, soft and so flavorful. You can use Anjou or Bosc pears depending on what’s in store and how ripe they are.
This tart is made of a layer of almond cream and halved and cored pears arranged in a pattern. While baking the almond cream rises around the pears, once it’s golden and the pears are soft and cooked through, about 35 to 40 minutes, it’s time to take it out of the oven.
Almond cream is made in a jiffy simply by adding all the ingredients into a medium bowl and stirring them together with a spatula. Almond meal can usually be found in the baking section of any supermarket, if you can’t find it you can simply process finely the same amount of blanched and peeled almonds.
I would recommend weighing your ingredients as the almond cream is made of equal weight butter/sugar/almond meal. Also, I added pure vanilla extract but you could add cinnamon powder or almond extract instead.
As always, work with a very cold pastry dough, keep it cold until ready to bake.
If you're looking for dessert recipes, please click on my "Sweet" category for more inspiration.
1 pastry sheet
1/2 cup (120 g.) butter, softened
1/2 cup (120 g.) granulated white sugar
2 eggs, beaten with a fork
1/4 tsp pure vanilla extract
1 1/2 cup (120 g.) almond meal
1 round pie mold 9 inches Ø - 23 cm Ø
Preheat your oven to 400°F (200°C) Arrange the pastry sheet as you like into your mold, push the sides down as much as you can, poke a few holes with a fork, make nice rims and refrigerate until ready to use
Whisk the butter and sugar, add the eggs and vanilla, whisk together, with a spatula incorporate the almond meal
Trim the top and bottom of your pears, peel, halve and core them, slice them
Lay the almond cream evenly on the pie crust, arrange the halved pears clockwise plus two in the center
Into the oven for about 35 to 40 minutes or until the crust and almond cream are golden
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