This sophisticated Pear Tart with Frangipane is the perfect showstopper for holiday gatherings or special weekend dinners. The recipe combines tender, syrup-poached Bosc pears with a rich, nutty almond cream filling known as frangipane. The tart is built in a pre-baked shell, ensuring a crisp base that contrasts beautifully with the soft fruit and creamy filling. A glossy apricot-kirsch glaze adds a vibrant shine and a hint of tartness that cuts through the sweetness. It’s a dessert that looks professionally crafted but is manageable for home bakers. Serve it slightly chilled for the best texture and flavor balance.
Pear Tart With Frangipane
Description
This sophisticated Pear Tart with Frangipane is the perfect showstopper for holiday gatherings or special weekend dinners. The recipe combines tender, syrup-poached Bosc pears with a rich, nutty almond cream filling known as frangipane. The tart is built in a pre-baked shell, ensuring a crisp base that contrasts beautifully with the soft fruit and creamy filling. A glossy apricot-kirsch glaze adds a vibrant shine and a hint of tartness that cuts through the sweetness. It&# 226;ÂÂs a dessert that looks professionally crafted but is manageable for home bakers. Serve it slightly chilled for the best texture and flavor balance.Ingredients
Directions
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In a medium non-reactive saucepan, combine 1 1/2 cups sugar, 1/2" split vanilla bean, 2 strips lemon zest (1" x 2" each), 2 tbsp freshly squeezed lemon juice, and 4 cups water.
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Bring the mixture to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until the sugar is completely dissolved and the syrup is clear.
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Peel 3 large ripe Bosc pears, cut them in half lengthwise, and remove the seeds, cores, and stems.
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Trim one pear half to create a smooth, peach-like round shape by cutting off the stem end.
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Poach the pear halves in the sugar syrup until tender when pierced with a knife.
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Remove pears from syrup and drain on a wire rack. Reserve the syrup if desired.
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Preheat oven to 350ðF (175ðC).
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On a baking sheet, toast 1/2 cup whole blanched almonds until golden brown. Let cool, then pulse in a food processor to a fine powder.
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In a small saucepan, heat 2 cups milk with the remaining 2" piece of vanilla bean.
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In a bowl, beat 2 eggs, 2 egg yolks, and 3/4 cup sugar until thick and lemon-colored.
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Add 1 cup flour to the egg mixture and beat until absorbed.
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Gradually add the warm milk to the egg mixture, stirring constantly.
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Return the mixture to the heat and cook for 3-5 minutes, stirring continuously, until the cream thickens nicely.
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Pour the pastry cream into a clean bowl and stir in 6 tbsp butter (cut into 1/2-inch bits) until melted and smooth.
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Fold in the almond powder, 1/2 cup pulverized dry or stale macaroons, and 1/2 cup kirsch.
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Let the frangipane cool to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate to chill.
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In a small saucepan, heat 1 1/2 cups apricot jam. Rub through a fine sieve to remove skins and seeds.
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Add 1/4 cup kirsch to the strained jam and heat again, stirring constantly until clear and smooth.
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Spread a thin layer of the apricot glaze on the bottom of the cooled pre-baked tart shell.
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Spoon the chilled frangipane into the tart shell and smooth the top.
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Place the pear round in the center and arrange the pear halves around it, with the stem ends facing the center.
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Press the pears gently into the frangipane.
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Brush the remaining apricot glaze over the pears.
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Sprinkle 3 tbsp finely chopped blanched pistachios over the pears.
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Refrigerate the tart until 15 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 423.1kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 2.9mg1%
- Total Carbohydrate 106.4g36%
- Dietary Fiber 8.2g33%
- Sugars 93.0g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This tart can be made 1 day in advance. Cover loosely with plastic wrap and store in the refrigerator.
If Bosc pears are unavailable, use Anjou or Bartlett pears, ensuring they are firm enough to hold their shape during poaching.
For a non-alcoholic version, substitute the kirsch with additional pear juice or apple juice.
The frangipane should be thick and creamy. If it becomes too thick while cooling, you can gently warm it slightly before filling the tart.
