The Ultimate French Pear Tart (Stunning & Deceptively Easy!)
Imagine setting down a dessert at your holiday table that elicits an audible gasp from your guests. A tart with a shatteringly crisp, buttery crust, a rich and creamy almond filling—known as Frangipane and crowned with the most beautiful, delicate fans of tender, sweet pear. This, my friends, is not just a dessert; it is…
Imagine setting down a dessert at your holiday table that elicits an audible gasp from your guests. A tart with a shatteringly crisp, buttery crust, a rich and creamy almond filling—known as Frangipane and crowned with the most beautiful, delicate fans of tender, sweet pear. This, my friends, is not just a dessert; it is a work of art, and it is the “perfect” finale to any special meal.
For years, the idea of making a classic French tart felt like a far-off, professional-baker-only dream. It seemed so intricate and intimidating! But then I discovered the secret: it’s all about a few simple, key techniques that, when put together, create something truly magical. This recipe is my love letter to that discovery,proof that you don’t need a patisserie education to create a bakery-quality masterpiece at home.
I promise you, this tart is a show-stopper in every sense of the word, but it is deceptively simple to assemble. The toasted almond flour filling is nutty and sophisticated, and the tender pears are a perfect, elegant complement. It’s the ultimate make-ahead dessert for Thanksgiving, Christmas, or any time you want to impress.
Get ready to master the art of fanning a pear and create a stunning dessert that looks as incredible as it tastes.
Why This Is Your New Go-To Holiday Dessert!
You are going to be so incredibly proud when you slice into this tart. It’s a true classic for a reason! Here’s why you’ll fall in love:
- Stunning Bakery-Quality Presentation: The beautifully fanned pears on top make this tart look incredibly elegant and professional. It’s a guaranteed “wow” moment.
- Incredible Texture Combination: You get the crisp, buttery crust, the soft and creamy almond filling, and the tender, juicy baked pears. It’s a symphony of textures.
- The Magic of Toasted Almond Flour: We’re using a simple pro trick—toasting the almond flour—to create an unbelievably deep, nutty, and aromatic frangipane filling.
- A Perfect Make-Ahead Holiday Dessert: This tart is fantastic made the day of, but it’s just as delicious the next day, making it a stress-free choice for holiday entertaining.
- Deceptively Simple to Assemble: While it looks intricate, the steps are straightforward and the techniques are easy to master.
Recipe Snapshot
| Prep Time | 25 minutes |
| Cook Time | 55 minutes |
| Cooling Time | 1 hour 20 minutes |
| Total Time | 2 hours 40 minutes |
| Servings | 6-8 servings |
| Calories | 456 kcal per serving |
| Course | Dessert |
| Cuisine | French |
| Difficulty/Method | Intermediate / Baking |
Your Shopping List for This Elegant Tart
This recipe uses classic, high-quality ingredients to create its signature flavor. Let’s get everything in order.
→ For the Crust
- 1 pre-made 9-inch tart shell → Either your favorite homemade pâte brisée recipe or a quality store-bought pie crust, which you will need to blind-bake first!
→ For the Almond Filling (Frangipane)
- 1 cup almond flour → Toasting this is our secret weapon for the best flavor!
- 6 tablespoons unsalted butter, at room temperature → The key to a creamy, rich filling.
- 1/2 cup granulated sugar → For the perfect sweetness.
- 2 tablespoons all-purpose flour → Helps to give the filling a little structure.
- 1 large egg → Our binder!
- 1 tablespoon brandy → This is optional, but adds a wonderful, warm depth.
- 1 1/2 teaspoons almond extract & 1 1/2 teaspoons vanilla extract → The power duo for incredible aroma and flavor.
- 1/2 teaspoon kosher salt → To balance all the sweetness.
→ For the Pear Topping
- 2 firm but ripe medium pears → Bosc or Anjou pears are perfect as they hold their shape beautifully when baked.
- Honey, for brushing (optional) → For a beautiful, glossy finish.
Let’s Bake! Crafting Your French Masterpiece
Ready to feel like a true pastry artist? This process is so satisfying, and the result is well worth it.
Part 1: The Crust and Toasted Almond Filling
- Blind-Bake Your Crust: First, you’ll need a pre-baked 9-inch tart shell. Follow the directions for your homemade recipe or see the notes for how to perfectly blind-bake a store-bought crust. Set it aside.
- Toast the Almond Flour: Preheat your oven to 350°F (175°C). Spread the almond flour in a thin, even layer on a parchment-lined baking sheet. Toast for about 10 minutes, stirring every 3 minutes, until it’s a light golden brown and smells incredibly nutty. Let it cool completely. This step is a flavor game-changer!
- Make the Frangipane: In the bowl of a stand mixer (or a large bowl with a hand mixer), beat the room temperature butter and sugar on medium-high speed for about 3 minutes, until smooth and creamy. Add the cooled, toasted almond flour, all-purpose flour, egg, brandy, both extracts, and salt. Mix on medium-high speed for another 2 minutes until the filling is smooth, thick, and luscious.
Part 2: The Art of the Pear Fan & Final Bake
- Fill the Tart: Scrape the almond filling into your blind-baked tart shell and use a small offset spatula to spread it in an even layer.
- The Pear Fan Technique: This is the “wow” moment, and it’s easier than it looks! Take a peeled, cored pear quarter and place it cut-side down on your cutting board. Using a sharp knife, make thin lengthwise slices, stopping about 1/4 inch from the stem end so that all the slices stay connected at the top.
- Arrange the Pears: Gently press down on the pear quarter with your palm to fan the slices out beautifully. Use your hands or an offset spatula to carefully lift the entire fan and arrange it on top of the almond filling. Repeat with the remaining pear quarters until the top is covered.
- Bake to Golden Perfection: Bake the tart at 350°F (175°C) for 40 to 45 minutes. It’s done when the almond filling is puffed up, a light golden brown, and feels just firm to the touch. If your crust starts to get too dark, you can gently tent the edges with foil.
- The Final Glaze: Remove the tart from the oven. If you’d like, use a pastry brush to gently brush the tops of the fanned pears with a little bit of honey for a beautiful, glossy shine. Let the tart cool completely in the pan before slicing and serving.
WiseRecipes’ Top Tips for a Perfect Pear Tart
This is an elegant dessert. These simple secrets will ensure a flawless, bakery-quality result every time.
- Blind-Baking is Non-Negotiable. You must pre-bake your tart crust! This is the only way to guarantee a crisp, golden, and sturdy base that won’t get soggy from the rich almond filling.
- Toast That Almond Flour! I know it seems like an extra step, but toasting the almond flour is the secret to a truly deep, nutty, and complex frangipane. It takes the flavor from good to absolutely unforgettable.
- Room Temperature is Your Friend. For the smoothest, creamiest almond filling, your butter and egg must be at room temperature. This allows them to emulsify perfectly without any lumps.
- Use the Right Pears. You need a pear that is “firm but ripe.” A pear that is too soft will turn to mush, and one that is too hard won’t become tender. Bosc and Anjou are my go-to varieties for baking as they hold their shape beautifully.
- Don’t Skip the Cooling Time. This is crucial! Letting the tart cool completely allows the almond frangipane to set fully, which is essential for getting those clean, beautiful slices.
Creative Twists: Delicious Ways to Customize Your Tart
This classic tart is a wonderful canvas for your own creativity! Here are some fun ideas:
- Swap the Fruit: Thinly sliced apples, plums, or even apricots would be fantastic instead of pears.
- Add a Spice: Add a 1/4 teaspoon of ground cardamom or cinnamon to the almond filling for a warmer spice note.
- Change the Liqueur: Swap the brandy for Amaretto (to enhance the almond flavor) or a dark rum.
- Add a Jam Base: Spread a very thin layer of apricot or raspberry jam on the bottom of the blind-baked crust before adding the frangipane.
- Different Nuts: You could make the frangipane with toasted pistachio or hazelnut flour for a completely different but equally delicious flavor.
- Add a Chocolate Drizzle: After the tart has cooled, drizzle it with a little melted dark chocolate.
- A Sprinkle of Almonds: Sprinkle some toasted, slivered almonds over the top after adding the honey glaze for extra crunch.
- Serve it with Crème Fraîche: A dollop of tangy crème fraîche is the perfect accompaniment to a slice of this rich tart.
Keep It Fresh! Make-Ahead & Storing Your Tart
This is a fantastic dessert for getting a head start on your holiday baking. Here’s how.
- Make-Ahead Plan: You can bake the tart completely a day in advance! Let it cool, then cover and store it at room temperature. The flavors will be even better on day two. You can also prepare the blind-baked crust and the almond filling separately a day or two in advance and store them well-wrapped until you’re ready to assemble and bake.
- Room Temperature Storage: Once cooled, the finished tart can be stored in an airtight container at room temperature for up to 3 days.
French Pear Tart with Almond Filling
Ingredients
Method
- Preheat oven to 350°F (175°C). Spread almond flour on a parchment-lined baking sheet and toast for about 10 minutes, stirring every 3 minutes, until light golden brown. Let cool completely.
- In a large bowl, beat the butter and sugar on medium-high speed until smooth and creamy, about 3 minutes.
- Add the cooled toasted almond flour, all-purpose flour, egg, brandy, both extracts, and salt. Mix on medium-high speed until smooth and thick, about 2 minutes.
- Scrape the almond filling into your blind-baked tart shell and spread it in an even layer.
- Using a sharp knife, slice each pear quarter lengthwise into 1/8-inch thick slices, stopping 1/4 inch before the stem end to keep them attached. Gently press to fan the slices out.
- Arrange the fanned pears on top of the almond filling.
- Bake for 40 to 45 minutes, until the filling is light golden brown and just firm to the touch. Tent with foil if the crust darkens too quickly.
- Remove from oven and brush the pears with honey, if using. Let the tart cool completely in the pan before slicing.
Notes
FAQs: Your French Pear Tart Questions, Answered!
What is “frangipane”?
Frangipane is a classic French pastry filling made from almonds (usually almond flour or ground almonds), butter, sugar, and eggs. It has a wonderfully rich, nutty flavor and a soft, creamy texture when baked. It’s the secret to what makes this tart so decadent!
What does “blind-baking” a crust mean?
Blind-baking is the process of pre-baking a pie or tart crust before you add the filling. You typically line the crust with parchment paper and fill it with pie weights (or dried beans/rice) to keep it from puffing up. This is a crucial step for any tart with a wet filling, as it ensures the bottom crust gets fully cooked and crispy, not soggy.
My pears turned brown while I was slicing them! How do I prevent this?
Pears, like apples, can oxidize and turn brown quickly once they’re cut. The easiest way to prevent this is to have a small bowl of water with a good squeeze of lemon juice nearby. As you peel and slice your pears, you can just toss them in the lemon water until you’re ready to arrange them on the tart.
Can I make this tart gluten-free?
Yes, absolutely! Just use your favorite gluten-free pie crust recipe or a store-bought gluten-free crust for the base. The almond filling is already very low in gluten; you can easily swap the 2 tablespoons of all-purpose flour for a good 1-to-1 gluten-free baking blend.
My Final Thoughts: The “Pearfect” Holiday Masterpiece
This French Pear Tart is one of those special desserts that looks like it belongs in a patisserie window but is secretly so rewarding and achievable to make at home. It’s an elegant, sophisticated, and deeply delicious way to celebrate the season. I hope it becomes the stunning, “pearfect” centerpiece of your holiday table!
