Pear Tart with Frangipane
Submitted by flames
A classic French pear and frangipane tart: vanilla-poached pears arranged over almond pastry cream spiked with kirsch and crushed macaroons, finished with apricot glaze and pistachios.
YIELD
1 tartPREP
30 minCOOK
30 minREADY
1 hrsThis is the kind of pear tart you’d find in a French patisserie window, the one that stops you mid-stride on a Paris sidewalk. The technique is project-level, but every step builds on the next, and the payoff is a pastry that’s both delicate and deeply flavored.
Three poached pear halves nestle around a peach-shaped center pear, all set into a pillow of frangipane (almond pastry cream) that’s been enriched with crushed macaroons and a generous splash of kirsch cherry brandy. A thin coat of apricot glaze, also kirsch-spiked, brushed over the pears, gives the whole tart a glassy shine and the soft pink cast that signals serious pastry work.
The vanilla-bean syrup poaching is what separates this from a workaday fruit tart. The pears come out perfumed, translucent, and tender enough to slice with a fork.
Chef Tips
- Use slightly underripe pears (Bosc or Anjou) so they hold their shape during poaching. Soft-ripe pears turn to mush.
- Split and scrape a fresh vanilla bean for the syrup. Vanilla extract added later can’t replicate the floral perfume.
- Cool the frangipane to room temperature before spooning into the shell. Warm cream melts the apricot glaze underneath and the layers blur.
- Strain the apricot glaze through a fine sieve. Bits of fruit pulp prevent the glassy finish that defines this tart.
- Refrigerate the assembled tart at least 2 hours, then bring out 15 minutes before serving so the frangipane softens slightly.
Variations
- Swap kirsch for pear brandy (eau de vie) or Cognac for different aromatic profiles.
- Use poached peaches or apricots in summer with the same frangipane base.
- Skip the macaroons in the frangipane for a lighter, more classic French frangipane texture.
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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