There's something seductive about pears and almnds together, like they were born to love each other. This tart will arouse applause from those lucky enough to be served a slice!

Pear Frangipane Tart

Prep Time: 1 hour, including pears poached a day ahead
Baking Time: 1 hour (15 minutes for shell, 45 for filling)
Serves: 8
Print

Ingredients

One pre-baked 9” tart shell, cooled. See Baker's Notes, below.

1 egg white, whisked til frothy

6 T. unsalted butter, room temperature

1/3 c. sugar

1 large egg

1 c. almond meal (finely ground blanched almonds)

1 t. almond extract

1 T. flour

2 T. poaching liquid (see below)

8 poached pear halves (see below)

Easy poached pears:

2 cans pear halves in 100% juice (2 15 oz. cans)

2 T. fresh lemon juice

1 t. sugar

2 t. vanilla

2 T. brandy, rum or pear liqueur (optional)

Directions

Up to a day ahead of actually making of the tart, prepare the pears. Gently remove pear halves from the can and set them in a small bowl, reserving the liquid. Add the lemon juice to the pears and turn to coat them with the juice. Into the canned liquid, stir the sugar, vanilla and liquor, warm it in a sauce pan until sugar is dissolved and the liquid is warm (not boiling), then pour that over the pears. Cover and set aside to marinate for 6 or more hours, turning occasionally.
Prepare the tart shell and bake it according to directions or at 425 for 10-15 minutes. You’ll want it to be lightly golden. When you remove it from the oven, let it cool for a minute, then use a pastry brush and coat the inside with frothy egg white to seal the bottom and keep the crust from becoming soggy from the filling. Cool completely.
Preheat oven to 375°. Place a no-lip cookie sheet (or regular one) on the rack in the center of the oven to preheat.
Prepare the filling: Cream the sugar and butter with an electric mixer until light and fluffy. Beat in the egg, almond extract, and poaching liquid until smooth, then blend in the flour and almond meal. The mixture will be thick. Spread evenly in the cooled tart shell.
Remove the pear halves and retain the liquid. Let the pear halves drain thoroughly on a clean cloth or paper towels. Then put one pear half at a time on a cutting board, flat side down, and, using a sharp knife, gently slice across the pear to make slices about 3/16” thick. Hold the pieces together and lift them with a knife or pie server and place them on the tart filling, placing the wider end towards the outside. As you place them, “lean” the slices towards the center so they spread just a little. Finish with remaining pears, placing them near each other with a little room in between.
Carefully transfer the tart to the cookie sheet and bake for 40-45 minutes or until the tart is golden and the filling has puffed and browned. You may need to “tent” the tart loosely with aluminum foil if the edges are getting dark before the filling can set up.
Meanwhile, transfer the leftover poaching liquid to a small sauce pan and boil gently until it reduces to the consistency of pancake syrup. When the tart comes out of the oven, use a pastry brush to gently glaze the pear sections of the tart.
Let cool and serve at room temperature.

Baker’s Notes and Tips and Tricks

I recommend using this tart pastry recipe: Delicate Tart Crust. It will be perfect with this filling. Also, if it would be helpful, here are tips and tricks for successful baking of tart shells. Scroll down to the Q&A section.