Pear and Frangipane Tart

I was very upset this summer when I walked into a bakery in France and asked if they had any “frangipane”-based dessert. The owner replied with a snotty tone “not in the summer!”. I assume she was refering to the traditional Epiphany “Galette des Rois” only made in January which is a delicious confection of puff pastry and frangipane (SWEETTABLESCAPES makes it every year- see here) But my daughter was begging for some frangipane and I promised I would make her some when we were back home. So, i simply went for the easy and yet so delicious combo of pear and frangipane. I’ve already made this before (here) but wanted to go a bit simpler and just went for this recipe which  uses canned pears. The result is just as delicious!



You’ll need:

For the dough:

200 grams flour

100 grams butter

75 grams sugar

0ne egg

For the filling: (frangipane)

100 gr softened butter

90 gr sugar

1 TBsp cornmeal

2 eggs

125 gr almond flour (or your home ground almonds)

two 15-oz cans pear halves in syrup (reserve the syrup)

some raspberry or strawberry jam or melted chocolate…!!



In a bowl, cut butter in small cubes. Add flour, sugar and a pinch of slat.

IMG_4196IMG_4197Mix with your fingers until you obtain a coarse, sandy mixture. Add the egg and form a ball.

IMG_4198IMG_4199Wrap in plastic wrap and refrigerate for about 20 minutes.



Mix softened butter with sugar, add eggs, almond flour and cornmeal. Mix thoroughly.

Roll out dough into a tart pan. Poke bottom with a fork. Spread some jam (or melted chocolate) at the bottom. Spread “frangipane” on top of jam (or chocolate).

IMG_4208IMG_4209IMG_4211Place pear halves in a nice circle on top of frangipane and bake in a 350 F oven for about 40 minutes or until it is nicely golden. Let cool slightly.


To add a nice, “shiny” finish. Prepare a glaze (we used a French ready-made mix, but you can easily make your own):

IMG_4217in a small bowl, mix 2 tsp sugar, 2 tsp cornmeal, 4 tsp water and 1/2 tsp agar-agar (thickening agent used to make jam). Mix well and add some of the reserved pear syrup. Let thicken for a few minutes and spread onto tart with a pastry brush.




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