The Best Poached Pear And Almond Frangipane Tart
Are you ready for a dessert that is both delicious and beautiful to look at? Then you’re in luck – I have just the tasty treat for you! It’s my pear and almond frangipane tart, which combines alluring flavours, including sweet pears with a nutty almond sponge and a buttery crust. Every bite will tantalize your taste buds as these delightful flavours complement each other perfectly. It’s one baking endeavour that really pays off – trust me when this tart comes out of the oven, it will be joyfully devoured by everyone who has sampled it. So why not whip up an inspired culinary masterpiece today? Your family and friends will thank you!
Almond pastry for a frangipane tart
With almond pastry, the possibilities are endless! Whether you’re making a pear and almond tart or simply enjoying a frangipane tart on its own, there’s no denying that this versatile pastry is a delightful treat.
It creates a beautiful melt-in-the-mouth golden-brown crust that is both light and sweet – something you won’t want to miss out on. Not only does it make for an impressive presentation, but each heavenly bite is surely sure to please the taste buds! So why not try your hand at whipping up an almond pastry for any sweet occasion? You won’t regret it!
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For a crunchier sweet pastry, try my mini sweet pastry cases.
Poached pears
I used pears that I’d already poached from when the pears were in season. It’s a great way of preserving pears and handy to have to make lovely tarts like this one! If you don’t have poached pears, you can use pears from a tin or fresh pears that are ripe and not too firm.
What is frangipane?
Frangipane is a delicious and versatile pastry filling made from butter, flour, eggs, ground almonds and sugar. It can be used as a tart or cake filling or even as an accompaniment to ice cream, poached fruit and even crepes! The sweet, nutty flavour of the frangipane pairs perfectly with many different flavours, making it an ideal choice for desserts. To really bring out its unique taste, you could top it off with some fresh fruit or a drizzle of chocolate sauce. Whatever you choose – frangipane will never disappoint!
What does frangipane taste like?
Frangipane is a wonderfully rich and nutty pastry filling that has a slightly sweet taste to it. It’s got a unique flavour that combines the delicious sweetness of sugar with the earthy notes from ground almonds, creating an indulgent and delightful taste. The buttery texture of frangipane provides an additional layer of luxury to any dessert or tart filling, making it an incredibly versatile choice for many different recipes. No matter how you choose to enjoy it, the subtle sweetness and nutty flavour make frangipane a truly special treat.
Ingredients
For 8 generous servings, you will need the following ingredients:
Almond Pastry
- 175 g Plain Flour (all-purpose))
- 50 g Ground Almonds (or almond flour)
- 2 tbsp Icing Sugar ((confectioners sugar))
- 100 g Butter (Cubed)
- 1 Egg Yolk
- 2 tbsp Water
Frangipane
- 125 g Ground Almonds (or almond flour)
- 125 g margarine (or softened butter)
- 125 g Caster Sugar
- 2 large Eggs
Topping
- 2 – 4 Poached Pears (or fresh ripe pears cut in quarters lengthways)
- 30 g Flaked almonds
- 1 tbsp Apricot jam (optional)
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How to make pear and almond frangipane tart
This tart has a flavorful almond-based frangipane filling that is topped with pears and almonds, which adds an extra layer of crunch. Here are the steps on how to make it.
Step 1
Pastry
- Rub the butter into the flour until it resembles breadcrumbs, and add the ground almonds and icing sugar. Mix together. Add the egg yolk and water and mix until it forms a dough. Wrap in cling film and chill for 10 minutes.
- Roll out and place the pastry in a greased 23 – 26 cm round flan/quiche tin. Chill in the freezer for 15 minutes.
Step 2
Frangipane
- Preheat the oven to 180°c Fan/200°c/400°F.
- Beat the butter or margarine and sugar until pale and creamy. Gradually beat in the eggs, then fold in the ground almonds.
Step 3
Assemble
- Transfer the frangipane mixture to the pastry case and spread it out evenly. Place the halved pears on top with the pointed end facing the middle. Sprinkle with the flaked almonds, then bake in the oven for 35 minutes or until golden. Leave to cool in the tin on a wire rack.
- Microwave the apricot jam for 10 – 20 seconds until its consistency is easy enough to spread on top of the tart. Spread carefully on top of the tart and serve warm or cold.
How long does it keep?
This delicious seasonal dessert can keep in the refrigerator for up to five days when kept in an airtight container. It also stays fresh at room temperature for up to two days. If you have leftovers, they can be frozen for up to three months, defrosting just before serving. Enjoy this tasty treat now and later!
Serving suggestions
This delicious pear and almond tart are best served warm with a dollop of lightly sweetened cream or a dollop of vanilla ice cream. For added flavour, try adding a sprinkle of cinnamon and sugar to the top of your tart. Serve this dessert with a hot cup of tea or coffee for a perfect balance to its sweet flavour. Enjoy!
Pear And Almond Frangipane Tart
Equipment
Ingredients
Almond Pastry
- 175 g Plain Flour ((all purpose))
- 50 g Ground Almonds (or almond flour)
- 2 tbsp Icing Sugar ((confectioners sugar))
- 100 g Butter (Cubed)
- 1 Egg Yolk
- 2 tbsp Water
Frangipane
- 125 g Ground Almonds (or almond flour)
- 125 g Margarine (or butter softened )
- 125 g Caster Sugar
- 2 lrg Eggs
Topping
- 4 Poached Pears (or fresh ripe pears cut in quarters length ways)
- 30 g Flaked almonds
- 1 tbsp Apricot jam (optional)
Instructions
Pastry
- Rub the butter into the flour until it resembles breadcrumbs, and add the ground almonds and icing sugar. Mix together. Add the egg yolk and water and mix until it forms a dough. Chill for 10 minutes.
- Roll out and place the pastry in a greased 23 cm round flan/quiche tin. Chill in the freezer for 15 minutes.
Frangipane
- Preheat the oven to 180°c Fan/200°c/400°F.
- Beat the butter or margarine and sugar until pale and creamy. Gradually beat in the eggs, then fold in the ground almonds.
Assemble
- Transfer the frangipane mixture to the pastry case and spread it out evenly. Place the halved pears on top with the pointed end facing the middle. Sprinkle with the flaked almonds, then bake in the oven for 35 minutes or until golden. Leave to cool in the tin on a wire rack.
- If using apricot jam microwave it for 10 – 20 seconds until its consistency is easy enough to spread on top of the tart. Spread carefully on top of the tart and serve warm or cold.
