Classic French Pear Frangipane Tart (Print version)

A classic French pear frangipane tart with vanilla-poached pears, almond cream, buttery pastry, and a shiny pear syrup glaze.

# Ingredients:

For the pears

01 - 3 firm pears, Bartlett, Anjou, or Bosc, about 1 1/2 lb (680 g)
02 - 4 cups (950 ml) water
03 - 3/4 cup (150 g) granulated sugar
04 - 1 lemon, 2 strips zest plus 1 tablespoon juice
05 - 1 teaspoon vanilla extract or 1/2 vanilla bean
06 - 1 tablespoon dark rum, optional

For the tart

07 - 1 9-inch sweet tart crust, homemade or store-bought, chilled in pan
08 - 6 tablespoons (85 g) unsalted butter, softened
09 - 1/2 cup (100 g) granulated sugar
10 - 1/4 teaspoon fine salt
11 - 2 large eggs, room temperature
12 - 1 cup (96 g) almond flour
13 - 2 tablespoons (16 g) all-purpose flour
14 - 1 teaspoon vanilla extract
15 - 1/4 teaspoon almond extract, optional
16 - 2 tablespoons sliced almonds, optional

For the glaze

17 - 2 tablespoons reduced pear poaching syrup or apricot jam
18 - 1 teaspoon water, if using jam

# Instructions:

01 - Peel, halve, and core the pears. Bring the water, sugar, lemon zest, lemon juice, vanilla, and rum if using to a simmer. Add the pears and cook gently for 10-15 minutes, until a knife meets light resistance. Cool the pears in the syrup.
02 - Fit the tart crust into a 9-inch removable-bottom tart pan. Trim the edge, prick the base with a fork, and chill for at least 20 minutes while you make the filling. Heat the oven to 350°F (175°C).
03 - Beat the butter, sugar, and salt until smooth and creamy. Beat in the eggs one at a time. Mix in the almond flour, all-purpose flour, vanilla, and almond extract until just combined.
04 - Spread the frangipane evenly in the chilled tart shell. Lift the pears from the syrup and pat them dry. Slice each pear half into 1/4-inch slices while keeping the half together, then fan the pears over the filling.
05 - Sprinkle sliced almonds around the pears if using. Bake on the lower rack for 38-45 minutes, until the crust is golden and the frangipane is puffed and set in the center.
06 - Warm the reduced pear syrup or apricot jam with water until loose. Brush a thin layer over the warm tart. Cool for at least 45 minutes before removing from the pan and slicing.

# Good to know:

01 - Best served at room temperature the day it is baked.
02 - Poached pears and frangipane can be made up to 2 days ahead.
03 - Use firm pears so the slices keep their shape.

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