Best Ever Classic Frangipane Tart

What is frangipane?

It is a creamy mixture of ground almonds, butter, sugar, and eggs, sometimes used to fill tarts. Halved stone fruits, such as pears, apricots, apples, and plums, are typically baked on top to make a delicious dessert. While frangipane is typically made with ground almonds like Panhandle Milling Almond Flour, it can be made with other ground nuts. Pistachios will give you a gorgeous light green filling, while toasted and ground pecans produce a frangipane with a toffee-like flavor.

Cooking Tips

The leading cause of undercooked frangipane is baking at too high a heat. The crust will brown too quickly, leaving a soggy center. Overcooked, and it will be dry and granular. As long as it has risen and browned slowly, you are near the end of the cooking time. How do you know when frangipane is cooked?  The cream will have risen and puffed when properly cooked. It should have a nice golden color. Make sure the oven is not set to a high temperature. It would make the butter inside the filling melt quickly, resulting in a soggy and wet cream.

Storage

We doubt there will be leftovers of this pastry, but just in case, one can store a pear frangipane tart at room temperature or in the fridge. Just note that if refrigerated, the crust will soften much quicker. We prefer to store it covered at room temperature for 3-4 days.

Pear Frangipane Tart

Pâte Sucrée (Sweet Shortcrust Pastry)

• 100 gr Unsalted Butter, soft
• 50 gr Confectioner’s Sugar, sifted
• 1 Egg large, at room temperature
• ¼ tsp. almond extract
• 50 gr Panhandle Milling Almond Flour
• 210 gr Panhandle Milling All-Purpose Flour
• 1 pinch of Fine Table Salt

Poached Pears

• 3-4 Pears firm, peeled and cored
• 1 liter Water or enough to cover the pears
• 60 gr Sugar
• 30 ml Lemon Juice or white wine
• 2 tsp. Vanilla Paste
• A dash of fresh ground nutmeg
• 1/4 tsp. cinnamon
• 1/8 tsp. anise seed

Almond Cream Filling

• 100 gr Unsalted Butter, softened
• 100 gr Sugar
• 2 Eggs about 100gr, at room temperature
• 100 gr Panhandle Milling Almond Flour
• Flaked Almond(optional) to taste

Simple Syrup Glaze (optional)

• 45 ml Water
• 45 gr Sugar
• ¼ tsp. almond extract

Directions:

Pâte Sucrée (Sweet Short Crust Pastry)

• In the bowl of a stand mixer fitted with the paddle attachment, cream the soft Butter and sifted Icing Sugar for 2-3 minutes or until smooth. Mix in the Egg, almond flavoring, and Almond Meal, then add the Flour and Salt. Mix on low until the rough dough comes together. Stop the mixer when the dough is together to avoid overworking the pastry. Paste some crumbs between the hands to know the pastry is properly mixed. If they stick together, it is ready. Add a few drops of very cold water if the dough is too dry.
• Transfer the pastry dough to a large sheet of baking paper. With the palm of a hand,  gently press the dough out from the center of the dough, spreading it until the dough is very smooth and even.
• Place a second sheet of baking paper over the pastry and roll to a thickness of about 4 mm (1/8 inch). Place in the fridge to chill and rest for at least 1 hour or up to 24 hours. We recommend leaving the pastry at room temperature for about 5 minutes before lining the tart pan so that it is softer and easier to handle. If the pastry cracks, patch it up with your fingers.
• Transfer pastry to a 24 cm / 9.5-inch* Tart Pan with a Removable Bottom. Press the pastry down into the corner of the pan to create a 90-degree angle. Cut any excess with a small paring knife and chill in the fridge for at least 1 hour or up to 24 hours.
• Prick the bottom of the pastry with a fork and preheat the oven to 160° C / 325°. Place the pastry in the freezer while the oven preheats. Note: If the pastry has been properly chilled and rested, it shouldn’t need pie weights, dry beans, or rice to par-bake. We are trying to bake the bottom of the pastry as much as we can before adding the filling, so we want to avoid covering it up.
• Bake for 17 to 22 minutes or until the bottom feels dry to the touch (see note 4). Set aside to cool down.

Poached Pears

• Slice the peeled and cored pears in half.
• Mix the Water, Lemon Juice, Vanilla, Sugar, nutmeg, and spices in a large saucepan. Turn on medium heat and bring to a simmer. Once the sugar has dissolved, add the pear halves. Cook on low to medium heat (no more than a simmer) for ten minutes or until the pears are slightly soft. Make sure to take out the syrup before the pears lose their shape.
• Using a slotted spoon, carefully transfer them over a wire rack covered with a paper towel to cool down and drain slightly. Optionally, cut each pear half into thin slices of about half a centimeter (¼ inch). Set them aside.

Almond Cream Filling

• In a mixing bowl, cream the soft Butter and Sugar with a mixer for about 3 minutes on medium speed or until very soft and creamy.
• Slowly mix the Egg and Almond flour until a thick paste comes together. Note: the almond cream can be prepared in advance and stored in the fridge in a bowl covered with plastic wrap. It must return to room temperature before use, as the butter will harden when chilled.

Assembling the Tart

• Preheat your oven to 160° C / 325°
• Spread the Almond Cream at the bottom of the par-baked tart crust. One can pipe the Almond Cream (in a pastry bag fitted with a large round tip), then smooth it out with a small offset spatula OR spread it around directly from the bowl.
• Gently lift each Poached Pear over the cream using a small offset spatula. Lightly press them into the cream. Optionally, sprinkle some Flaked Almonds between each pear.
• Bake for 42 to 47 minutes or until the almond filling has puffed up and looks golden.

Simple Syrup Glaze (optional)

• In a small saucepan, combine Water, Sugar, and Vanilla Paste. Bring to a simmer and leave to reduce until it looks very slightly thick.
• Brush syrup glaze over the pears while the glaze is still warm. Note: One can also mix some Apricot Jam with a small amount of water for a similar result.

* We used a 24 cm / 9.5-inch tart pan with a removable bottom. The quantities should be enough for a slightly larger tart pan (25 cm / 10 inch).