Sunday Afternoon Baking Pear Frangipane Tart

Oh my goodness! I am so excited about baking this tart. Yes it is a bit of work, poaching the pears, blind baking the pastry, making the frangipane and then baking it, but I can tell you our house is going to smell like heaven. I’m so excited. Almond and pear is such a gorgeous combination and I’ve been wanting to bake this since having one at the Dubbo Farmer’s Markets a few months ago.


Poaching pears


Frangipane filling, bags licking the bowl


Time to assemble


Please excuse the dish, need to invest in a tart tin.

The verdict, as predicted the house smelled wonderful with the rich sweetness filling the air. The pastry is really short and rich, more like a biscuit. I would cut down on the almond extract next time, I think one tsp should be plenty. It is really sweet and buttery, certainly one for special occasions. The pear poaching liquid results in an amazing infused vanilla and cinnamon sweet syrup and I would love any ideas for further use…too good to throw out!

Here is the recipe:
Pâte Sablée

1 1/2 cups flour

1/2 cup confectioner’s sugar

1/2 teaspoon salt

9 tablespoon butter, very cold, cut into small pieces

1 egg yolk

Poached Pears

3 ripe medium pears (I used Anjou) – you only need 2 pears but I suggest having an extra one just in case you mess up a pear

3 cups water

1 cup sugar

2 tablespoons lemon juice

1 cinnamon stick

1 teaspoon vanilla extract

1/8 teaspoon salt


6 tablespoons butter, at room temperature

2/3 cup sugar

3/4 cup ground blanched almonds

2 teaspoons flour

1 teaspoon cornstarch

1 large egg plus 1 egg white

1 teaspoon vanilla extract

2 teaspoons almond extract

borrowed from (


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