Pear Frangipane Tart

Pear Frangipane Tart

2 reviews, 5 star(s). 50% would make again

Ready in 1 hour 25 minutes

This is a very attractive, rustic tart, perfect for dessert or a coffee break. It's pretty easy to make but really impressive!


1 sheet puff pastry
1 can pears; (about 8 halves)
1/2 cup blanched almonds
3/4 cup Sugar
1 egg
1 egg yolk
1/2 cup Flour
1 cup milk; heated until almost boiling
3 tablespoons Butter
1/2 teaspoon almond extract
1 1/2 teaspoon Vanilla extract

Original recipe makes 8 Servings



1. Preheat oven to prebaking temperature specified on the puff pastry package. Thaw the puff pastry as instructed on the package and gently use to line 2 10 inch tart pans with removable bottoms. Cut away excess with a sharp knife. Pre-bake as directed on the package. (You can also use a 9x9 inch square baking dish, not as elegant but equally as tasty).

2. Preheat oven to 350 degrees.

3. Heat a skillet over medium high heat and toast the almonds until they are pale brown, about 10 minutes.

4. In a food processor, process the toasted almonds with the flour for a couple of minutes. In a mixer or with a whisk, beat the egg and egg yolk with the sugar until pale yellow. Stir the almond/flour into the eggs/sugar until incorporated. Then, slowly add the hot milk while stirring.

5. In a saucepan over medium low heat, cook the mixture for about 5 minutes, stirring often. Remove from heat and add the butter, almond and vanilla extract.

6. Arrange the pear halves in a circle on the pre-baked puff pastry. Pour or spoon the almond mixture onto the puff pastry around the pears.

7. Bake about 30-35 minutes until the tart is solid and has browned slightly. Allow to cool slightly before cutting.

Verified by stevemur
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Calories Per Serving: 358 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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msca8 1y ago

This tart can also be made with other fruits. Keeps fairly well for a few days - re-warming in a 350 degree oven for a few minutes makes it taste freshly baked. [I posted this recipe.]
cajuntoast 8y ago

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