Pear Tart with Fragipane
French pear tart with almond frangipane, kirsch-soaked apricot glaze, and vanilla-poached pears. Crushed macaroons fold into the pastry cream for chewy depth, finished with green pistachios.
YIELD
1 piePREP
30 minCOOK
30 minREADY
1 hrsThis one leans into French patisserie territory, but the steps stay doable in a home kitchen. The pears get poached first in a vanilla-lemon syrup so they turn glassy and tender without going mushy under heat, then cool on a rack while you build the almond frangipane.
What sets this version apart is the handful of crushed macaroons folded into the pastry cream, adding chewy pockets of almond against the smooth custard base.
Kirsch shows up twice, once in the frangipane for cherry-scented warmth and again in the apricot glaze for that glossy bakery-window finish. When the pears press into the filling stem-ends facing in, they fan out like petals, and a shower of green pistachios lands the classic French look. Chill before serving so the slices hold clean edges.
Pro Tips
- Use ripe but firm pears like Bartlett or Anjou. Rock-hard pears will not soften in the syrup, and overripe ones collapse during poaching.
- Split and scrape the vanilla bean to release its seeds into both the syrup and the pastry cream for maximum flavor.
- Cook the pastry cream a full minute past the first thickening point. Undercooked cream tastes raw and pasty from the flour.
- Rub the hot apricot jam through a fine sieve before adding kirsch so the glaze goes on smooth and mirror-clear.
- Let the tart set in the fridge at least 2 hours before slicing so the frangipane firms up enough to hold its shape.
Variations
- Swap kirsch for amaretto or dark rum for a different liqueur note.
- Use firm peaches or apricots in place of pears when stone fruit is in season.
- Replace the crushed macaroons with amaretti cookies for an even more pronounced almond kick.
Ingredients
Directions
IN A MEDIUM-SIZE, NON-REACTIVE saucepan, combine the 1½ cups sugar, the split vanilla bean, lemon zest, lemon juice and 4 cups water.
Bring to a boil, reduce to a simmer and cook, stirring, until the sugar is dissolved and the syrup is clear.
Peel the pears, cut in half lengthwise, seed, core and stem.
Shape ½ of 1 pear into a peach-like round by cutting off the stem end.
Poach the pear halves in the sugar syrup until tender.
Drain on a rack.
Preheat oven to 350℉ (180℃).
On a baking sheet, toast the almonds to golden brown, cool and pulverize in a food processor.
Heat the milk with the remaining 2-inch piece of vanilla bean.
Meanwhile, beat the eggs, yolks and ¾ cup sugar until thick and lemon colored, then add the flour.
When the flour is absorbed, add the milk, return to the heat, stirring, and cook 3 to 5 minutes, or until nicely thickened.
Pour pastry cream into a bowl and stir in the 6 tablespoons of butter.
Add the almond powder, macaroons, and ½ cup kirsch.
Allow to cool to room temperature, stirring occasionally; cover with plastic wrap and refrigerate to chill.
Heat the apricot jam, then rub through a fine sieve and add the ¼ cup kirsch.
Heat again and stir constantly until clear.
Spread a thin layer of apricot glaze on bottom of the baked and cooled pastry shell.
Spoon in the frangipane (almond pastry cream) and smooth it out.
Set the pear round in the center and arrange around it the pear halves, stem end facing center.
Press pears gently into the frangipane. Brush the apricot glaze over the pears; mix the pistachios and sprinkle over the pears.
Refrigerate until 15 minutes before serving.
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