Pear Frangipane Tart

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

This tart served warm with chantilly cream is a fall favorite. You can substitute plums or apricots for the pears.



  • 4 ounces toasted sliced almonds
  • 2 ounces (½ stick) soft sweet butter
  • teaspoons brandy
  • cup sugar
  • 1 large egg

Brandy butter

  • 2 ounces (½ stick) sweet butter
  • teaspoons brandy
  • 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons sugar
  • 1 prebaked 9-inch tart shell
  • 7 ripe pears, peeled, cored, and sliced inch thick
  • 1 recipe Chantilly Cream


Preheat the oven to 350 degrees.

To make the frangipane

Put the almonds, butter, brandy, and sugar in the bowl of an electric mixer. With the paddle attachment, beat on medium speed for 2 minutes, until the almonds are broken up and the butter is creamed. Mix in the egg. Set aside.

To make the brandy butter

Combine the butter, brandy, lemon juice, and sugar in a small pot. Cook over low heat until the butter is melted and the sugar is dissolved.

Spread the almond frangipane on the bottom of the tart shell. Arrange the pears in the shell, slightly overlapping, in a circular pattern. Brush half of the brandy butter on top of the pears.

Bake the tart for about 25 minutes, until the pears are golden brown at the edges. Remove it from the oven and brush the top of the tart with the remaining brandy butter.

Serve the tart warm or at room temperature, with the chantilly cream.