As I sliced into the golden-brown crust of my Tarte Bourdaloue, the sweet aroma of poached pears and almonds filled the kitchen, transporting me to a quaint French café. This Pear Frangipane Tart is a delightful blend of buttery shortcrust pastry and creamy almond filling that can elevate any gathering. Not only is it visually stunning, but it also invites your creativity with endless variations—be it pairing different fruits or experimenting with poaching liquids. Plus, it’s perfect for a cozy evening in or a festive occasion, ensuring you impress friends and family alike. Are you ready to create a slice of French elegance right in your own home?
Why is this tart a true delight?
Decadent flavors: The rich almond frangipane harmonizes beautifully with sweet, tender poached pears, delivering an irresistible taste sensation with every bite.
Visual showstopper: With its golden-brown crust and elegant pear arrangement, this tart is guaranteed to impress at any gathering.
Versatile masterpiece: Customize it with different fruits or poaching flavors, making it an adaptable dessert for all occasions.
Quick preparation: Though it may seem fancy, this recipe simplifies classic French techniques, allowing you to impress with ease.
Perfect pairings: Serve chilled with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent finish to any meal.
This delightful Pear Frangipane Tart truly captures the essence of French baking, making it a must-try in your culinary repertoire!
Pear Frangipane Tart Ingredients
Create this delectable Pear Frangipane Tart with these essential ingredients that come together for a classic French dessert experience.
For the Pastry
- Shortcrust Pastry – Use unsalted butter for a rich, flaky base that complements the sweetness of the tart.
- Unsalted Butter – Provides the necessary tenderness and richness in both your pastry and frangipane.
- Icing Sugar – This sweetener ensures a tender texture in the pastry; regular sugar can be used but may slightly alter the texture.
- Plain Flour – The foundation of the shortcrust; consider a 50% whole wheat blend for a nutty twist.
- Pinch of Salt – Enhances the overall flavors of your pastry.
- Eggs – Acts as a binder, adding moisture and richness to both pastry and frangipane; remember to use room temperature for best results.
- Orange Zest – Infuses freshness and aromatic notes; feel free to use lemon zest for a citrusy alternative.
For the Frangipane and Filling
- Almond Meal – Adds rich, nutty flavors to the frangipane; substituting with ground hazelnuts brings a unique twist.
- Pears (e.g., Williams) – The star of your tart, poached for tenderness and flavor; Bosc or Anjou varieties also work well.
- White Wine – Deepens the flavor of the poached pears; for a non-alcoholic alternative, opt for apple juice or non-alcoholic white wine.
- Caster Sugar – Sweetens the poaching liquid for the pears.
- Cinnamon Stick & Star Anise – Introduces warm, comforting spices during the poaching process; cloves or cardamom can also be excellent additions.
- Vanilla Pod – Enhances the poaching liquid’s flavor; vanilla extract serves as a suitable substitute.
For the Topping and Finishing
- Almond Flakes – Adds a delightful crunch and visual appeal on top of your tart.
- Orange Marmalade – A flavorful layer spread at the base of the tart; opt for a chunky variety for added texture.
- Simple Syrup – Use to glaze the tart for an alluring finish.
- Icing Sugar – Dust lightly before serving for an elegant presentation.
Let your culinary creativity shine through as you bring the essence of this Pear Frangipane Tart to life!
Step‑by‑Step Instructions for Pear Frangipane Tart
Step 1: Prepare Shortcrust Pastry
In a large mixing bowl, blend together your plain flour, icing sugar, and a pinch of salt. Cut in the chilled unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add in the egg and mix until a dough forms. Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours or overnight for the best texture.
Step 2: Line Tart Cases
Once your dough is chilled, preheat your oven to 170°C (340°F). On a lightly floured surface, roll out your shortcrust pastry to about 3mm thick. Carefully line your tart case and patch any tears as needed; make sure to trim the edges. Place the lined tart shell back into the fridge for about 30 minutes, then freeze until solid for a perfect bake.
Step 3: Poach Pears
While the tart shell is chilling, prepare to poach your pears. In a medium saucepan, mix water, white wine, caster sugar, a cinnamon stick, star anise, and a split vanilla pod. Bring to a gentle simmer, then add your peeled and cored pears. Poach them for 45 to 60 minutes, or until tender yet firm; cool the pears in the poaching liquid to absorb the flavors.
Step 4: Make Frangipane
In a mixing bowl, beat the softened unsalted butter with icing sugar and orange zest until fluffy. Add in the eggs one at a time, mixing well after each addition. Gradually fold in the almond meal and a pinch of salt until well combined. This frangipane mixture will provide a rich, nutty foundation for your Pear Frangipane Tart.
Step 5: Assemble Tart
Remove the chilled tart shell from the freezer and spread a generous layer of orange marmalade on the bottom. Using a piping bag or spoon, carefully pipe the almond frangipane into the tart shell, smoothing it out evenly. Slice the poached pears and arrange them beautifully over the frangipane, then sprinkle almond flakes on top for added texture and crunch.
Step 6: Bake
Place your assembled Pear Frangipane Tart in the preheated oven and bake for 30 to 45 minutes, until the frangipane is golden brown and set. Keep an eye on the tart as it bakes; it should puff slightly and develop a lovely crust. Once done, allow it to cool slightly before glazing.
Step 7: Finish
To finish your tart, gently brush the pears with simple syrup to give them a lovely sheen. Allow the tart to cool completely to set the filling before dusting the top with icing sugar for an elegant presentation. Slice and serve your Pear Frangipane Tart with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Make Ahead Options
These Pear Frangipane Tarts are ideal for meal prep, allowing you to enjoy exquisite French dessert flavors without the last-minute rush! You can prepare the shortcrust pastry and freeze it for up to 3 days; just make sure to wrap it well in plastic wrap to prevent freezer burn. You can also poach the pears a day in advance and store them in the poaching liquid in the refrigerator to keep them moist and flavorful. When you’re ready to serve, simply assemble the tart by spreading the orange marmalade, filling it with frangipane, and topping with cut pears and almond flakes before baking for a freshly baked result that’s just as delicious!
Pear Frangipane Tart Variations
Feel free to explore these delicious variations that can elevate your Pear Frangipane Tart to a whole new level!
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Gluten-Free: Use a gluten-free flour blend instead of regular flour for a guest-friendly tart without sacrificing taste.
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Seasonal Fruits: Swap out pears for apples or peaches for a twist that captures the essence of each season, giving a fresh perspective on the classic recipe.
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Nut-Free: Substitute almond meal with sunflower seed flour to cater to nut allergies while preserving the tart’s delightful flavor and texture.
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Spice It Up: Add a pinch of ginger or nutmeg to your frangipane for an unexpected burst of warmth that pairs beautifully with the sweet fruit.
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Chocolate Drizzle: For a decadent touch, drizzle melted dark chocolate over the tart just before serving—the rich chocolate enhances the almond flavors beautifully.
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Poaching Variations: Try poaching pears in spiced apple cider for an entirely new flavor profile that’s festive and cozy.
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Frangipane Alternatives: Mix in a tablespoon of almond extract into the frangipane for a more intense almond flavor that will leave everyone wanting more.
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Mini Tarts: Create adorable individual-sized tarts for a charming presentation, perfect for brunch gatherings or as a sweet treat to share with friends.
With these enticing variations, your Pear Frangipane Tart will never be just an ordinary dessert! And if you’re feeling adventurous, consider pairing it with a scoop of homemade vanilla ice cream or dollop of fresh whipped cream for the ultimate indulgence. Enjoy crafting your own signature version!
How to Store and Freeze Pear Frangipane Tart
Fridge: Keep the tart covered in the refrigerator for up to 3 days. This helps maintain its flavor and texture while keeping it fresh for later enjoyment.
Freezer: If you need to store it longer, wrap the cooled tart tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. It’s best to freeze it unglazed.
Reheating: To enjoy, thaw the Pear Frangipane Tart overnight in the fridge, then reheat in a preheated oven at 160°C (320°F) for about 15-20 minutes until warm.
Make-Ahead Tip: You can prepare the pastry and frangipane a day in advance and assemble the tart just before baking for the best freshness on the day of serving.
What to Serve with Classic Tarte Bourdaloue?
Indulge in the joyful experience of complementing this elegant dessert with delightful side dishes that enhance its flavors.
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Vanilla Ice Cream: The creamy richness of vanilla ice cream contrasts beautifully with the tart’s nutty and fruity layers, creating a dreamy pairing.
Serve a generous scoop alongside the tart for a delectable taste explosion. -
Whipped Cream: A light dollop of freshly whipped cream adds a fluffy texture that elevates the tart without overwhelming its delicate flavors.
Consider adding a hint of vanilla extract to the cream for a subtle aromatic twist. -
Fresh Berries: Mixed berries like raspberries or blueberries provide a vibrant burst of color and tartness that balances the sweetness of the pear frangipane tart.
This fresh element adds a refreshing crunch and complexity to each bite. -
Coffee or Espresso: A hot cup of coffee or a shot of espresso creates a cozy atmosphere and enhances the almond flavors in the tart.
Pairing coffee with dessert encourages lingering conversation around the table, making it a perfect option for gatherings. -
Chocolate Sauce: Drizzling rich chocolate sauce over slices adds an indulgent touch that beautifully complements the almond and pear combination.
This velvety addition can turn your dessert into a luxurious experience. -
Caramel Sauce: Warm caramel sauce provides a luscious, buttery sweetness that intertwines with the tart’s flavors, enhancing the overall indulgence.
Spoon it over each slice for an enchanting finish that’s hard to resist. -
Nuts and Seeds: A sprinkle of toasted almonds or hazelnuts on top introduces an extra layer of texture and nutty flavor that harmonizes with the classic Tarte Bourdaloue.
This crunchy touch adds sophistication and makes the dessert even more visually appealing. -
Herbal Tea: A fragrant cup of chamomile or mint tea offers a soothing counterbalance to the dessert’s sweetness, making it a delightful finish.
Choose a tea that’s light enough to refresh your palate without overshadowing the dessert’s flavors.
Tips for the Best Pear Frangipane Tart
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Chill the Dough: Ensure your shortcrust pastry is well-chilled; this prevents shrinkage, securing that perfect base for your tart.
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Poach Pears Carefully: Adjust the poaching time based on your pear ripeness. Overcooking can lead to mushy pears, while undercooking keeps them beautifully firm.
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Sharp Knife for Trimming: Use a sharp knife to trim your pastry for a clean edge. This small detail enhances the tart’s presentation significantly.
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Cool Before Slicing: Let the tart cool completely before slicing. This allows the filling to set, ensuring beautifully shaped pieces when served.
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Flavor Infusions: Don’t hesitate to infuse your poaching liquid with different spices or alternate fruits. Personalizing your Pear Frangipane Tart can bring surprising new flavors to delight your guests!
Pear Frangipane Tart Recipe FAQs
How do I select the best pears for my tart?
Absolutely! For the best flavor and texture, choose ripe yet firm pears like Williams, Bosc, or Anjou. Look for pears that yield slightly when pressed but don’t have dark spots or excessive soft areas. If they’re too ripe, they may turn to mush during poaching.
What’s the best way to store leftover Pear Frangipane Tart?
Very! Store your packed Pear Frangipane Tart in the fridge, tightly covered, for up to 3 days. This helps maintain its delightful taste and texture. If you need it for a longer period, consider freezing it!
Can I freeze Pear Frangipane Tart, and if so, how?
Of course! To freeze, wrap the cooled tart tightly in plastic wrap and cover it with aluminum foil. This ensures freshness while freezing provides up to 3 months of preservation. Just make sure to freeze it unglazed to maintain its texture. When ready to enjoy, thaw it overnight in the fridge, then reheat in a preheated oven at 160°C (320°F) for about 15-20 minutes until warmed through.
What if my tart crust shrinks while baking?
No worries! To prevent shrinkage, ensure your shortcrust pastry is well-chilled before baking. If it shrinks regardless, a good tip is to roll out the dough a little larger than needed and to trim it after it’s in the tart pan. This can help maintain the desired shape.
Can I make this tart gluten-free?
Certainly! Substitute regular plain flour with a gluten-free flour blend to make your Pear Frangipane Tart gluten-free while maintaining its delightful taste. Just be sure to check the blend contains xanthan gum or include it separately to improve the texture!
Are there any dietary considerations with this recipe?
Definitely! This tart is vegetarian-friendly, and to accommodate various dietary needs, be sure to choose eggs from a safe source and gluten-free flour if necessary. If serving to pets, remember that ingredients like certain nuts or chocolate can be harmful, so it’s best to keep those away from them.
Decadent Pear Frangipane Tart: Your New Favorite Dessert
Ingredients
Equipment
Method
- In a large mixing bowl, blend together your plain flour, icing sugar, and a pinch of salt. Cut in the chilled unsalted butter until the mixture resembles coarse crumbs. Add in the egg and mix until a dough forms. Wrap and chill for at least 2 hours.
- Preheat your oven to 170°C. Roll out your shortcrust pastry to about 3mm thick, line the tart case, then chill again for 30 minutes and freeze until solid.
- In a saucepan, mix water, white wine, caster sugar, cinnamon stick, star anise, and split vanilla pod. Bring to a simmer and add pears. Poach for 45 to 60 minutes until tender; cool in liquid.
- Beat softened unsalted butter with icing sugar and orange zest until fluffy. Add eggs one at a time, mix well, then fold in almond meal and salt.
- Spread a layer of orange marmalade on the bottom of the tart shell. Pipe frangipane into the shell, arrange poached pears on top, and sprinkle with almond flakes.
- Bake for 30 to 45 minutes until golden brown and set. Allow to cool slightly before glazing.
- Brush the pears with simple syrup for shine, cool completely, dust with icing sugar, and serve with ice cream or whipped cream.
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