Pear Frangipane Tart

I'm absolutely thrilled to share my favorite holiday dessert with you today my French Poached Pear Tart. Every time I make this tart it brings me back to the little patisserie where I first fell in love with French pastries. The combination of buttery tart shell perfectly poached pears and that heavenly almond cream filling creates pure magic. While it might look fancy don't worry I'll guide you through every step to create this showstopping dessert.

A Dessert Worth Making

This tart has become my signature holiday dessert and for good reason. The moment you slice into it you'll discover layers of pure joy tender sweet pears nestled in creamy almond filling all wrapped in a crisp buttery crust. What I love most is that you can make most components ahead which is a lifesaver during busy holiday prep. My family starts asking about it as soon as November hits.

Let's Gather Our Ingredients

• Royal Riviera Pears: These are my secret weapon absolutely perfect for poaching. They stay firm yet tender and their natural sweetness is unmatched.
• Frangipane Filling: My favorite part a dreamy blend of almond flour butter eggs and sugar. I add a splash of dark rum and fresh lemon zest to make it extra special.
• Sweet Tart Dough: This buttery crust is like a cookie and filling combined. Trust me it's worth making from scratch.
• Poaching Syrup: I infuse mine with whole cinnamon sticks star anise and real vanilla bean the smell is incredible.

Let's Make This Together

Starting With Your Crust

First we'll make that beautiful tart shell. Once your dough is chilled we'll blind bake it until it's perfectly golden. This step is crucial for that crispy base I love the buttery aroma that fills my kitchen during this part.

Poaching Our Pears

While the crust bakes we'll work on those pears. I love watching them transform in the spiced syrup. Your kitchen will smell like a French bakery. Keep them just firm enough to hold their shape we're not making pear sauce.

Creating the Frangipane Magic

This almond cream is pure heaven. Blend everything until it's silky smooth. The touch of rum and lemon zest makes it extra special. Sometimes I catch myself sampling a little too much of this filling.

Bringing It All Together

Now comes my favorite part. Spread that luscious frangipane in your tart shell arrange those beautiful pears on top and watch it transform in the oven into something truly spectacular.

The Final Touch

Let it cool just a bit then dust with powdered sugar. I love watching it snow over the golden surface. Sometimes I brush it with warm apricot glaze for extra shine.

Making Life Easier

Here's a little secret I've learned over the years you don't have to make everything in one day. I often make my tart dough over the weekend and freeze it. The pears can be poached a few days ahead they actually get even more flavorful. Even the frangipane can be made in advance just let it come to room temperature before using. This way you're not scrambling on the day you want to serve it.

Time to Serve

When it's time to share this beauty I like to let it cool just enough so the flavors settle. A little powdered sugar or that glossy apricot glaze makes it sparkle. My favorite way to serve it is with a tiny dollop of whipped cream but honestly it's perfect on its own. The look on people's faces when they take their first bite makes all the effort worthwhile.

All About Those Special Pears

Let me tell you why I'm obsessed with Royal Riviera pears in this recipe. They're handpicked at just the right moment which makes all the difference. Every holiday season I look forward to their arrival they're literally the juiciest pears you'll ever taste. When poached they keep their shape beautifully while soaking up all those warm spices. I've tried other pears but nothing quite compares to the buttery texture these beauties bring to the tart.

The Magic of Frangipane

Oh frangipane you beautiful thing. It's funny how something so simple almonds butter eggs and sugar can transform into such a luxurious filling. The first time I made it I couldn't believe how it puffs up around the pears creating this incredibly tender almond cake layer. That hint of rum and lemon zest I add isn't traditional but it adds this subtle complexity that makes people ask 'what's in this?' I always make extra because somehow spoonfuls disappear during the baking process.

Why Blind Baking Matters

I know blind baking feels like an extra step but trust me on this one. There's nothing worse than a soggy tart bottom and I learned this the hard way. That golden crispy base is what makes every bite perfect. I line my crust with parchment and fill it with dried beans I've been using the same beans for years just for blind baking. When you tap the baked crust and hear that slight hollow sound you know you've done it right.

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Frequently Asked Questions

→ Can I make components of this tart ahead?

Yes, the tart dough can be made 2 days ahead, the pears can be poached up to a week ahead, and the frangipane can be prepared in advance. Assemble and bake the day you plan to serve.

→ What type of pears work best?

Use firm, barely ripe pears for poaching to prevent them from becoming mushy. Royal Riviera pears are recommended, but any firm pear variety will work.

→ Can I skip poaching the pears?

While you can use uncooked pears, poaching adds significant flavor and ensures even cooking. If using uncooked pears, choose slightly riper but still firm fruit.

→ How do I store this tart?

The tart is best served the day it's baked. Leftovers can be kept at room temperature for 1-2 days, though the pastry will soften slightly.

→ What if my tart browns too quickly?

If the edges brown too fast, cover them with a ring of foil. You can also reduce oven temperature by 25 degrees if your oven runs hot.

Conclusion

A delicate French dessert showcasing the perfect balance between buttery crust, rich almond cream, and delicately poached pears. Each component contributes to a sophisticated and elegant culinary experience.