Caramelized Pear and Almond Frangipane Tart Recipe

Pasta Frolla (Italian Shortcrust Pastry)

• 2 cups all-purpose flour
• ½ cup granulated sugar
• ½ teaspoon salt
• ¼ teaspoon baking powder
• 9 tablespoons cold unsalted butter, cut into small cubes
• 1 large egg
• Zest of ½ lemon, optional

Frangipane Filling

• 1 cup almond flour
• ½ cup granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs, room temperature
• 1 tablespoon all-purpose flour
• 1 teaspoon pure almond extract
• 1 teaspoon pure vanilla extract
• 1 tablespoon rum, optional

Pear Topping

• 2 large ripe pears, peeled, halved, and cored
• Juice of ½ lemon
• 3 tablespoons apricot jam, slightly warmed
• 2 tablespoons sliced almonds or crushed pistachios, optional

Make the Pasta Frolla

• In a large bowl, whisk the flour, sugar, salt, and baking powder. Add the cold, cubed butter and work it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
• Add the egg and lemon zest if using. Gently mix just until the dough starts to come together—avoid overworking it.
• Shape the dough into a disk, wrap tightly, and refrigerate for at least 30 minutes.
• Roll the chilled dough and press it into an 8–9 inch tart pan or pie dish. Trim the edges as needed, then chill again for 15 minutes.
• Preheat the oven to 350°F (175°C).
• Line the crust with parchment and pie weights or dried beans. Blind bake for 15 minutes, remove the weights, then bake 5–7 minutes more until lightly golden. Let it cool slightly.

Make the Frangipane

• In a medium bowl, beat the softened butter and sugar until light and pale yellow.
• Add almond flour and eggs, alternating and mixing on low until smooth. Stir in the tablespoon of flour, almond extract, vanilla, and rum if using, and mix just until combined.

Assemble the Tart

• Spread the frangipane evenly into the pre-baked tart shell.
• Thinly slice each pear half crosswise, keeping slices together so they fan nicely. Toss or brush with lemon juice to prevent browning.
• Arrange the pear halves over the frangipane with the narrow ends toward the center. Leave small gaps between halves so the filling can expand as it bakes.
• Bake for 25–35 minutes, until the frangipane is puffed and golden and the pears are tender when pierced.

Finish and Serve

• Allow the tart to cool completely on a wire rack.
• Warm the apricot jam slightly and brush it over the pears for a glossy finish. Sprinkle with sliced almonds or pistachios if desired.
• Serve with freshly whipped cream or vanilla gelato, or enjoy alongside tea or coffee. Mangia!

• Choose ripe but firm pears so they keep their shape while baking. Bartlett or Anjou are excellent choices.
• Chilling the dough before rolling and again after fitting it into the pan helps create the flakiest crust.
• Mix the frangipane just until smooth; overmixing can affect texture.
• A rectangular tart pan provides an elegant presentation for entertaining.
• The tart often tastes even better a few hours after baking, once the flavors have rested together.

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