Pear and Almond Frangipane Pie
Spiced poached pears, silky almond cream, buttery crust. This Pear Frangipane Tart is everything I love about baking.
There’s something about a pear pie that feels like pure romance on a plate. The soft, poached fruit nestled into silky almond cream, all cradled by a buttery crust that shatters with the gentlest touch of a fork... oh, it’s the kind of dessert that makes time slow down.
When we lived in France, I fell completely in love with tarts like this one. Every little pâtisserie window seemed to have some version - golden, elegant, impossibly beautiful. And the frangipane! That nutty, delicate almond filling that somehow manages to be both rich and light at the same time. I remember standing outside a bakery in Annecy, and just staring at a pear tart exactly like this one. I told myself then: I need to learn how to make this at home.
Well, friends... I’m so excited to share it with you.
Now, I know this recipe looks long. Three components! Poached pears, homemade crust and almond filling! But believe me - each part is simpler than it seems, and you can spread the work over two-three days if that feels better.
All the components can be made ahead. And when you pull this tart out of the oven, golden and fragrant, filling your whole kitchen with the smell of almonds and warm spices... you’ll know it was worth every minute.
Spiced Poached Pears in Aromatic Syrup
Let’s start with the pears, my darlings. Poaching them in spiced syrup transforms ordinary fruit into something magical — tender, perfumed, absolutely divine.
Ingredients:
Pears – 3
Water – 1 liter (1 qt)
Sugar – 200 g (1 cup)
Cinnamon – 2 sticks
Star anise – 2–3 whole stars
Cloves – 4–6 pieces
Vanilla extract – 2 tsp
Rum – 30 ml (3-4 tbsp)
How to prepare:
1. Peel the pears and cut them in half lengthwise
2. Using a small round spoon or melon baller, scoop out the cores
3. In a pot, combine the water, sugar, and all the spices. Heat gently, stirring until the sugar dissolves completely (the kitchen will start smelling incredible right about now)
4. Carefully lower the pear halves into the syrup. Add rum and vanilla extract. Cut a circle of parchment paper and press it directly onto the surface - this keeps the pears submerged and cooking evenly
5. Simmer gently over low heat for 10–15 minutes. You want them tender but not mushy - a knife should slip in easily
6. Remove from heat, lift out the pears, and let them drain and dry on a clean towel. Keep spiced syrup for your cocktails or drinks ;)
Buttery Almond Shortcrust Base
This crust has almond flour mixed right in, which gives it the most wonderful sandy, melt-in-your-mouth texture. It’s sturdy enough to hold the filling but delicate enough to feel special ;)
Ingredients:
All-purpose flour – 200 g (1⅔ cups)
Almond flour – 100 g (1 cup)
Cold butter – 150 g (⅔ cup)
Sugar – 50 g (¼ cup)
Egg – 1
Salt – a pinch
How to prepare:
1. Grate the cold butter on a box grater directly into a bowl with the all-purpose flour. Gently toss the butter with the flour to coat it evenly. Using your fingertips, rub the mixture together until it resembles coarse crumbs. (You can also do this step in a food processor.)
2. Add the almond flour and salt, mix gently
3. Sprinkle in the sugar and mix
4. Add the egg, and bring everything together into a dough. Don’t overwork it - just until it holds together. Wrap in plastic and refrigerate for at least 30 minutes. (You can leave it overnight if you’re prepping ahead!)
5. Roll out the chilled dough and press it into a pie pan. Dock the bottom all over with a fork.
6. Line with parchment and fill with pie weights or dried beans. Bake at 180°C (350°F) for 10 minutes. Remove weights and parchment - you’ll have a partially baked shell ready for filling.
Silky Almond Frangipane Cream
Here’s the heart of the tart. This frangipane is luscious, nutty, and puffs up beautifully around the pears as it bakes. The little splash of rum and almond extract? - Chef’s kiss.
Ingredients:
Soft butter – 140 g (1.25 sticks)
Sugar – 120 g (1/2 cup)
Eggs – 3
Almond flour – 160 g (1 1/2 cups)
All-purpose flour – 20 g (2 tbsp)
Salt – a pinch
Rum or Amaretto – 30 ml (3 tbsp)
Almond extract – 2 tsp
How to prepare:
1. Beat the soft butter with sugar until light and fluffy - you want it pale and creamy, about 2–3 minutes
2. Fold in the almond flour and salt. Add the eggs one at a time, mixing well after each (if it looks slightly curdled, don’t worry - it’ll come together)
3. Pour in the rum and almond extract — mmm, that smell!
4. Finally add in the flour and whisk gently until smooth and silky.
Assembling Your Pie
1. Spread the frangipane evenly into your pre-baked pie shell, smoothing the top
2. Slice each poached pear. Gently press and fan them out over the cream in a pretty pattern
3. Bake at 180°C (350°F) for 35–40 minutes, until the frangipane is puffed and golden. About 10 minutes before it’s done, scatter some sliced almonds over the top if you like - they’ll toast to perfection
4. Let the pie cool completely before slicing. I know it’s hard to wait... but the filling needs to set, I promise it’s worth it!
Tips from My Kitchen
Make ahead: The poached pears keep beautifully in their syrup (refrigerated) for 2–3 days. The dough can be refrigerated for 2 days or frozen for a month. And making frangipane ahead of time is a great way to save time on the day you plan to bake. You can store the frangipane in an airtight container for up to 2 days. Let it come to room temperature so it becomes soft and spreadable again. Give it a quick whisk or stir to restore that silky, aerated texture before spreading it into your pie base.
Pear choice: Use firm pears like Bosc or Anjou - they hold their shape when poached.
No rum? You can skip it or use vanilla extract instead, though the rum adds such lovely warmth.
Leftover syrup: Save it! It’s gorgeous drizzled over ice cream, stirred into cocktails, or used to poach more fruit.
Serving: This tart is beautiful at room temperature. A little dusting of powdered sugar right before serving makes it extra pretty for photos :)
Close your eyes, take a bite, and let yourself be transported to a cozy French pâtisserie for just a moment. You made this. With your own hands. And it’s magnificent.
Happy baking, my lovelies!
— Victoria