This fancy Pear Frangipane puff pastry tart is so easy to make!
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This Pear Frangipane Tart is very impressive and made with just pear, frangipane, puff pastry, and jam. It sounds fancy, looks fancy, but isn’t at all fancy to make. It’s so easy! I make two tarts at a time because the puff pastry comes in two pieces, and it never hurts to have more delicious Pear Frangipane Tart! Typically, I serve this as a dessert, but the leftovers make a pretty awesome breakfast. If you want to make one at a time, simply cut this recipe in half. However, once you taste it, you’ll never make one at a time again.
What is Frangipane?
Frangipane is an almond-flavored custard or cream used as a filling for pastries. It has an almond paste base and has a sweet, nutty flavor. Since it’s similar to pastry cream, it’s used in a similar way. I love frangipane, and use it in quit a few recipes. Here are some others to try… Flogeres: Greek Phyllo & Almond Flutes, Mini Holiday Pies: Chocolate Hazelnut & Pumpkin Pies, and Easy Puff Pastry Danishes.
Why you’ll add this to your list of go-to recipes
- Buttery, flaky puff pastry
- Fudgy almond filling
- Sweet, soft pears
- A simple, delicious dessert that looks really fancy!
Simple ingredients for a fancy dessert
- Puff pastry
- Pears –halved, cored, and thinly sliced
- Apricot jam
For the Frangipane:
- Unsalted butter –soft or melted
- Granulated sugar
- Eggs –room temperature
- Pure almond extract
- Pure vanilla extract
- Almond flour
- Lemon zest
How to make Pear Frangipane Tart
- Preheat the oven to 350 °F, 180 °C.
- Line two baking trays with parchment paper and place the puff pastry sheets in each pan.
- Poke the pastry all around with a fork, then score the edges, leaving about a half-inch border.
Making the frangipane
- Whisk together the butter and sugar in a mixing bowl.
- Then, add the eggs, vanilla, and almond extract and mix until combined.
- Add the flour and lemon zest, then stir together.
- Divide the frangipane equally over the two puff pastry sheets and spread it evenly, staying in the half-inch border.
- Arrange the pears on top of the frangipane.
- Next, add the apricot jam to a bowl along with 2-3 tablespoons of water. Microwave it until it’s warm and whisk together.
- Brush the jam over the pears and the border of the tart.
- Bake for about 40 minutes or until the puff pastry is golden and the pears are soft.
- As soon as you remove it from the oven, brush the pears and border again with the apricot jam.
- Allow your tart to cool and serve
Puff pastry tart options
There are several things you can change in this recipe to make it your own. First, you can change out the lemon zest. Any citrus zest will do. Orange would be delicious! Second, you can change out the fruit for your tart. Instead of pears, try apples, peaches, cherries, or apricots. Choose your favorite. Third, if you don’t have apricot jam or you don’t like it, try apple jam, a sprinkle of granulated sugar, or a sprinkle of cinnamon sugar on top of your fruit. You don’t even have to top your fruit if you prefer your tart a little less sweet. Lastly, I brush the pears and crust with the jam again as soon as it comes out of the oven. It gives it a little shine. However, this step is optional, and if you prefer, dust with powdered sugar. Mix it up and make it your own!
I let my tarts cool on the pan for at least 15 minutes, so it’s easier to transfer for serving. My favorite way to serve this tart is in a rustic style on a cutting board. I have a few different olive wood cutting boards that I love to serve food on. However, you can serve the tart on a platter or arrange it nicely on a pedestal cake stand. I cut the tart into four pieces because I think it creates the perfect serving, and don’t forget the hot cup of Greek Coffee. Kali Orexi!
- 1 package (1.1lbs/490g) puff pastry, thawed
- 4 pears, halved, cored, and thinly sliced
- 1/2 cup apricot jam
For the Frangipane:
- 4 oz (113 g) unsalted butter, soft or melted
- 1/2 cup granulated sugar
- 2 eggs at room temperature
- 2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups almond flour
- 1 teaspoon lemon zest or more
Preheat the oven to 350 °F, 180 °C.
Line two baking trays with parchment paper and place the puff pastry sheets in each pan.
Poke the pastry all around with a fork.
Make the frangipane:
Combine the butter and sugar in a mixing bowl and whisk together. Add the eggs, vanilla, and almond extract and mix together until combined. Add the flour and lemon zest and mix together.
Divide the frangipane equally over the two sheets of puff pastry and spread it across the top leaving a half-inch border.
Arrange the pears on top of the frangipane.
Add the apricot jam to a bowl along with 2-3 tablespoons of water. Microwave it until it's warm and whisk together.
Brush the jam over the pears and over the border of the tart.
Bake for about 40 minutes or until the puff pastry is golden and the pears are soft.
Allow to cool slightly and serve with coffee.
Use apples, peaches, cherries, or apricots instead of the pears, if desired.
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