Frangipane Pear Tart Recipe
Crostata con frangipane e pere
Discover the rich history of this Frangipane Pear Tart, a dessert inspired by both Italian and French traditions. With a tender almond filling, buttery crust, and juicy pears, this tart brings together the best of rustic and refined pastry. Perfect for any occasion.
The name “frangipane” is thought to trace back to the noble Italian Frangipani family, who may have inspired the dessert’s title, though the true origin of the recipe is a bit of a mystery. In French pastry, “frangipane” usually refers to a creamy almond mixture made with ground almonds, eggs, butter, and sugar, often combined with custard for a richer texture. In Italy, however, “frangipane” is mixed with flour to provide a more dry cake-like filling.
This recipe for frangipane pear tart uses the basic ingredients common to both versions. As it bakes, the almond filling sets into a tender, cake-like consistency that contrasts beautifully with the soft pears, making it a rustic yet elegant dessert for any occasion.
Ingredients:
Tart Base
250 g Plain flour
60 g Powdered sugar
125 g Butter
1 Egg yolk
Frangipane Cream
2 Eggs
120 g Ground almonds (or finely chopped almonds)
100 g Butter (room temperature)
120 g Sugar
Additional Ingredients
25 g Almond flakes
Preparation
Mix the flour and sugar, then rub in the butter until the mixture resembles breadcrumbs. Add the egg yolk and bring the dough together.
Chill the dough in the fridge for 30 minutes. Roll it out to fit a tart tin (grease the tin for easier removal) and line the tin with the pastry.
Halve the pears, remove the cores with a spoon, and slice them before arranging them in the tart base.
Cream together the butter and sugar, then beat in the eggs and almond flour until smooth.
Pour the frangipane mixture over the pears, sprinkle with almond flakes, and bake the tart on the bottom shelf of the oven at 200°C (fan 180°C) for about 45 minutes.
Serve the tart warm or cold with crème fraîche, vanilla ice cream or on its own.
This recipe suits a round tart tin of Ø 26 cm or a rectangular tin of 20 x 28 cm.
For other dessert recipes with pears see
Classic Frangipane Pear Tart with almond filling, buttery crust, and juicy pears. A perfect blend of Italian and French pastry traditions for any occasion
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Italian Notes
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