It may look fancy, but this homemade French Pear Almond Tart with Crust recipe or Pear Frangipane Tart is way easier to make than you think. It’s a perfect dessert for fall , especially for Thanksgiving!
With Thanksgiving quick approaching, I’d love to share one amongst our favorite fall sweet recipes using seasonal fruits. And that is Pear Almond Tart or in you like, Pear Frangipane Tart . With home-baked, bakery level pear pie recipe sweet tart (included in this recipe) crust, and seasonal pears on top of the creamy and delicious almond cream filling, this tart is a superb dessert to enjoy at tea time or after any meal.
How to make Sweet Tart Crust
For the Dough
Take all the ingredients. If you can, keep all ingredients chilled within the refrigerator till ready to make this crust.
Cut the butter into tiny cubes, and crack the whole egg into a small bowl.
In a larger bowl, stir along the flour, sugar, and salt.
Add the butter to the flour mixture, using a pastry cutter or a pair of knives, cut the butter into flour mixture till the feel resembles coarse cornmeal, with butter fragments no larger than small peas.
Add the egg and vanilla extract and blend with a fork simply till the dough pulls together nicely.
Form the Tart Crust Dough
Move the dough clumps to a slightly floured surface, and shape into a ball. If sticky, gently sprinkle the flour. Flatten the ball along with your hands to create a thick disk. Wrap using a plastic wrap and refrigerate for a minimum of one hour (or thirty minutes within the freezer). The dough should be fully chilled before getting used. If you don’t use the dough right away, you can store within the refrigerator for up to three days, or freeze it for up to two months.
Roll Out the Tart Crust Dough
Remove the dough out from the fridge and let it sit on the counter for a couple of minutes to soften slightly for no hustle rolling. In the meantime gently butter a 9-inch fluted tart pan with a removable bottom.
Nicely flour your working surface and put the dough on top of it. Using a rolling pin, roll out the dough into 11-inch circle, with 1/8-inch (3 mm) of thickens. If the dough is just too soft, return into the fridge.
Flour the rolling pin nicely, and roll the dough easy around it, then unroll it into your already prepared tart pan. Pat the dough evenly onto the bottom and sides of the nicely greased tart pan, and seal any cracks within the dough. Trim off the excess dough with kitchen knife, or using the rolling pin by rolling over the tart pan.
Using a fork, gently prick the dough a few times, and cover the tart pan with wrap and place within the freezer till it’s firm, it should take about half-hour. By freezing the dough before baking prevents the crust shrinking.
To prevent the crust from turning into soggy, I always prefer to blind bake the crust. Heat the oven to 375F and place the rack within the center. When the oven is heated, tightly line the chilled crust with two layers of parchment paper, covering the sides to stop them from burning.
Ingredients for the crust
- 1 ¼ cup of flour
- ½ cup of sugar
- ¼ tsp of salt
- ½ cup of unsalted butter
- 1 whole egg
- ½ tsp of vanilla extract
How to make French Pear Almond Tart
- Gather all the ingredients and be sure to take the butter and eggs out from the fridge and keep at room temperature. If the eggs are too cold once you add to the mixture, they scale back the temperature of the butter, creating emulsion harder.
- Adding the eggs all right away additionally inhibits emulsion, and ends up in that scrambled egg look. You can soak the cold eggs for five minutes in warm water, however it’s best to take out both butter and eggs out from the refrigerator earlier.
- Take a larger bowl and cream the softened unsalted butter.
- Next add confectioners’ sugar and blend nice till the mixture looks as a coarse meal.
- After that add all-purpose flour, almond flour, and salt, and blend well.
- Add eggs one at a time and blend nicely into the mixture.
- Add almond extract, vanilla extract, and rum.
- Whisk till blended and smooth. The almond cream are often kept cold for up to three to five days or frozen for weeks.
For the Pear Almond Tart Assembly
- Heat the oven to at 375 ºF soften the apricot jam and one tablespoon water within the microwave for ten seconds till liquefied.
- Apply the jam on the bottom of the cooled pastry case to stop the bottom being soggy, and leave the jam for later use.
- Fill the baked tart crust with almond cream, smoothing out to the edges nicely with a spatula, and refrigerate for half-hour to line.
- In the meantime, peel the pears, cut every in half lengthwise, and scoop out the cores.
- Cut every half crosswise into 1/8 in. even slices. Squeeze the lemon and rub the pears with juice to stop from browning.
- Take out your tart crust from the fridge. Easily press every pear half to fan out, toward the stem top side.
- Slide the knife underneath the pears and move to the almond filling.
- Arrange the top with points facing in and pears fanning out toward the middle. Make certain to space pears out so that they are not touching, because the filling can puff up and they need space to expand.
Baking the Pear Almond Tart
- Bake the tart at 375 ºF it’s till golden brown or the bamboo skewer inserted into the middle of the tart filling comes out clean, for about 40-45 minutes.
- Take the tart out of the oven and let it cool in the pan. Brush the pears with from the leftover apricot jam. Once it’s nicely cool, gently unmold the tart.
- Roast the almond slices in the skillet, without oil, till color is golden, for about five minutes.
- Sprinkle with confectioners’ sugar and roasted almond slices on top, if desired, and serve slightly hot. Cut the tart into wedges and enjoy!!!
- 1 sweet tart crust, about 10 in
- ½ cup of butter, unsalted
- 1 cup of confectioners’ sugar (powder sugar )
- 1 cup of almond flour
- 2 Tbsp of flour, all-purpose
- ¼ tsp of salt, sea or kosher
- 2 whole eggs
- 1 teaspoon of vanilla extract
- 1 Tablespoon of rum
- One teaspoon of almond extract, you can add more if you decide not to use rum
- 3 Anjou or Bartlett pears
- ½ of lemon
- 3 Tbsp of apricot jam
- 1 tsp confectioners’ sugar , for sprinkling
- 1 Tbsp almonds, sliced also for sprinkling