Pear + Almond Tart

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  • 1 recipePie Dough
  • 1 recipe Frangipane
  • 2 Bosc Pears
  • 1/4 cup Sliced Almonds
  • Frangipane:
  • 1/2 cup Almond Paste
  • 1/4 cup Granulated Sugar
  • 3 Tbsp Butter, unsalted
  • 2 Tbsp Cake Flour
  • 1 Eggs


  1. Preheat oven to 350 degrees F
  2. Shape pie dough into 24 mini tartlet molds or a 9” round tart pan , refrigerate until ready to use
  3. Prepare the frangipane:
  4. Cream almond paste and sugar together in a mixer with paddle attachment
  5. Add butter and cream together until fully combined
  6. Add cake flour and then add egg
  7. Mix until there are no lumps and all ingredients have come together
  8. Spread or pipe a very thin layer on the bottom of the chilled unbaked tart shell
  9. Peel pears, cut them in half and remove seeds using a melon baller
  10. Slice each pear in half and cut into thin slices keeping the half together and place on top of the frangipane (for the mini tartlets, cut into small sections and fan out over the frangipane)
  11. Sprinkle the area around the pears with sliced almonds
  12. Bake at 350 degrees F for 15-20 minutes (tartlets) or 30-40 minutes (9” tart) or until frangipane is light golden in color and baked through
  13. Serve warm