Description

An elegant yet easy-to-make tart featuring a crisp almond-flour crust, rich frangipane filling, and thinly sliced seasonal pears arranged in a shingle pattern.

Ingredients

Scale

For the Crust:
1 cup (125g) all-purpose flour
2 tablespoons (25g) granulated sugar
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, cold and cubed
2–3 tablespoons ice water
For the Frangipane Filling:
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
2 large eggs, room temperature
1 teaspoon almond extract
1 cup (100g) finely ground blanched almond flour
2 tablespoons (15g) all-purpose flour
For the Assembly:
3–4 medium Bosc or Anjou pears, peeled and sliced
2 tablespoons apple juice
1 teaspoon honey (optional)
Flaky sea salt, for finishing

Instructions

Preheat oven to 375°F (190°C).
Make the crust: In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs with pea-sized butter pieces.
Add ice water one tablespoon at a time, pulsing just until dough clumps together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Blind bake the crust: Roll dough between parchment paper and press into a 9-inch tart pan. Trim edges and prick bottom with a fork. Line with parchment and fill with pie weights.
Bake for 15 minutes with weights, then remove weights and bake for another 5 minutes until lightly golden. Cool completely on a wire rack.
Make the frangipane: Beat softened butter and sugar until light and fluffy. Add eggs one at a time, then almond extract. Whisk almond flour and 2 tablespoons all-purpose flour separately, then gradually mix into butter mixture until smooth.
Spread frangipane evenly into the cooled crust.
Slice pears lengthwise into thin slices (about 1/8 inch). Arrange slices in overlapping rows starting from the outer edge, working inward like shingles.
Bake for 35-40 minutes until frangipane is golden brown and puffed, and pears are tender. Cover crust edges with foil if browning too quickly.
Cool in pan for 10 minutes, then remove ring. Cool completely on a wire rack.
Glaze: Mix apple juice and honey, brush over cooled pears, and sprinkle with flaky sea salt before serving.

Notes

Ensure butter is cold for the crust to ensure flakiness. Blind baking is crucial to prevent a soggy bottom. Use room temperature eggs for the frangipane to prevent curdling. Let the tart cool completely before slicing to allow the filling to set. Store at room temperature for up to 2 days.

Prep Time: 45 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18
Sodium: 180
Fat: 18
Saturated Fat: 9
Carbohydrates: 35
Fiber: 3
Protein: 6

Keywords: pear tart, frangipane, fall baking, gluten-free dessert, almond tart, autumn recipes, easy pie recipe