Aprile's Kitchen

This French Frangipane Tart features a rich and nutty almond filling paired with sweet, tender pears, all encased in a buttery pastry crust. The combination of flavors and textures makes this elegant tart a perfect dessert for any gathering or special occasion.

Ingredients

For the pastry crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2-3 tablespoons ice water (more if needed)

For the frangipane filling:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 cup almond flour
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional)
• Pinch of salt

For the pear topping:

• 2-3 ripe pears, peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1 tablespoon granulated sugar (for sprinkling)

Instructions

1. Make the pastry crust: In a large mixing bowl, combine the flour, powdered sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Add the egg yolk and mix until combined. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overmix. If the dough is too crumbly, add a bit more ice water.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven to 350°F (175°C).
5. Roll out the dough: On a floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch tart pan. Carefully transfer the dough to the tart pan and press it into the bottom and sides. Trim any excess dough.
6. Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5-7 minutes, or until lightly golden. Allow to cool slightly.
7. Prepare the frangipane filling: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the almond flour, all-purpose flour, vanilla extract, almond extract (if using), and a pinch of salt until well combined.
8. Prepare the pears: In a bowl, toss the sliced pears with lemon juice to prevent browning.
9. Assemble the tart: Spread the frangipane filling evenly over the pre-baked pastry crust. Arrange the pear slices on top of the frangipane, slightly overlapping them if desired. Sprinkle a tablespoon of granulated sugar over the pears.
10. Bake: Bake the tart for 30-35 minutes, or until the frangipane is set and lightly golden.
11. Cool and serve: Allow the tart to cool slightly before slicing. Serve warm or at room temperature, optionally with a dusting of powdered sugar or a dollop of whipped cream.