Pear Pistachio Frangipane Tart
If you’re looking for a dessert that’s both elegant and comforting, this Pear Pistachio Frangipane Tart is it. Imagine a buttery tart shell filled with a rich pistachio frangipane, topped with tender, caramelized pears, and finished with a glossy apricot glaze. It’s the perfect balance of nutty, sweet, and fruity flavors, and it’s sure to impress anyone who tries it.
Whether you’re hosting a dinner party, celebrating a special occasion, or just craving something indulgent, this tart is a showstopper. Let’s get started!
Why You’ll Love This Pear Pistachio Frangipane Tart Recipe
This tart is a crowd-pleaser, and here’s why you’ll love it:
- Nutty and fruity: The combination of pistachio frangipane and caramelized pears is heavenly.
- Perfect texture: The crust is crisp, the filling is creamy, and the pears are tender.
- Elegant and impressive: This tart looks as good as it tastes, making it ideal for special occasions.
- Make-ahead friendly: You can prepare most of the components in advance.
Whether you’re a seasoned baker or a beginner, this recipe is approachable and fun. Let’s dive in!
How to Make It
Making this Pear Pistachio Frangipane Tart is easier than you might think, and I’ll walk you through every step. Let’s start with the tart shell, move on to the frangipane filling, and finish with the pears and glaze.
First, prepare the tart shell by pulsing flour, cold butter, and sugar in a food processor until the mixture resembles coarse crumbs. Add an egg yolk and a little ice water, then press the dough into a tart pan and chill it for 30 minutes.
Blind bake the shell until golden and let it cool completely.
Next, make the frangipane filling by grinding pistachios into a fine powder and mixing them with softened butter, sugar, eggs, almond flour, and vanilla extract.
Spread this rich, nutty filling evenly into the cooled tart shell.
Thinly slice ripe but firm pears and arrange them in a decorative pattern on top of the frangipane filling.
Bake the tart until the filling is set and the pears are tender.
Once the tart is out of the oven, brush it with a warm apricot glaze for a beautiful, glossy finish.
Let it cool slightly before slicing and serving.
Make Ahead Method
This tart is perfect for planning ahead, whether you’re prepping for a party or just want to spread out the work. Here’s how to do it:
Tart Shell
- You can prepare and bake the tart shell up to 2 days in advance. Store it at room temperature in an airtight container.
Frangipane Filling
- The frangipane filling can be made up to 2 days ahead. Store it in the fridge in an airtight container. Let it come to room temperature before using.
Assembled Tart (Unbaked)
- You can assemble the tart (shell + filling + pears) up to a day in advance. Cover it tightly with plastic wrap and refrigerate. Bake it when you’re ready.
Baked Tart
- Once baked and cooled, the tart can be stored in the fridge for up to 2 days. Add the apricot glaze just before serving to keep it fresh and glossy.
Freezing Option
- You can freeze the unbaked tart shell for up to a month. Wrap it tightly in plastic wrap and aluminum foil. Thaw at room temperature before filling and baking.
Pro Tips
Here are some expert tips to ensure your Pear Pistachio Frangipane Tart turns out perfect every time:
For the Tart Shell:
- Use Cold Butter: This ensures a flaky, tender crust. If the butter is too warm, the crust can become greasy.
- Blind Bake Properly: Use pie weights or dried beans to prevent the crust from puffing up during baking.
- Cool Completely: Let the tart shell cool completely before adding the filling to prevent sogginess.
For the Frangipane Filling:
- Grind the Pistachios Finely: Use a food processor to grind the pistachios into a fine powder. This ensures a smooth filling.
- Room-Temperature Ingredients: Let the butter, eggs, and almond flour come to room temperature for easier mixing.
- Don’t Overmix: Mix the filling just until combined to avoid incorporating too much air, which can cause it to puff up during baking.
For the Pears:
- Use Ripe but Firm Pears: Choose pears that are ripe but still firm, so they hold their shape during baking.
- Slice Evenly: Use a sharp knife or mandoline to slice the pears evenly for a beautiful presentation.
For Serving:
- Glaze While Warm: Brush the tart with apricot glaze while it’s still warm for a glossy finish.
- Serve at Room Temperature: This tart is best enjoyed at room temperature, when the flavors are most pronounced.
General Tips:
- Toast the Pistachios: Toasting the pistachios before grinding them enhances their flavor. Spread them on a baking sheet and toast at 350°F (175°C) for 5-7 minutes. Let them cool before grinding.
- Customize the Filling: Add a splash of almond extract or a pinch of cardamom for a unique twist.
- Make Uniform Layers: Use an offset spatula to spread the filling evenly for a professional look.
Storage Options
- Fridge: Store the tart in the fridge for up to 3 days. Cover it loosely with plastic wrap to prevent the glaze from becoming sticky.
- Freezer: You can freeze the unfilled tart shell for up to a month. Thaw at room temperature before filling and baking.
Tools For This Recipe
- 9-inch tart pan with a removable bottom for easy slicing.
- Food processor for grinding pistachios.
- Rolling pin for rolling out the tart dough.
- Parchment paper and pie weights for blind baking.
- Pastry brush for applying the glaze.
FAQs!
Can I use almond flour instead of grinding pistachios?
Yes, but you’ll lose the pistachio flavor. If you do this, add a drop of pistachio extract to the filling.
Can I use a different fruit?
Absolutely! Apples, peaches, or plums would work beautifully.
Why did my frangipane puff up during baking?
This can happen if the filling is overmixed or if the oven temperature is too high. Be sure to mix gently and bake at the correct temperature.
Variations and Substitutions
- Swap pistachios for almonds or hazelnuts.
- Use apples or plums instead of pears.
- Add a splash of orange zest to the frangipane for a citrusy twist.
- For a festive touch, add a sprinkle of powdered sugar on top before serving.
Let’s Wrap It Up!
This Pear Pistachio Frangipane Tart is a nutty, fruity, and utterly indulgent treat that’s perfect for any occasion. It’s easy to make, customizable, and always a hit with everyone who tries it.
I’d love to hear how it turned out for you! Did you add your own twist? Share your thoughts in the comments below—I’m always excited to hear from fellow bakers.
Pear Pistachio Frangipane Tart
Ingredients
- Ingredients
- For the Tart Shell:
- 1 ½ cups 190g all-purpose flour
- ½ cup 115g unsalted butter, cold and cubed
- ¼ cup 50g granulated sugar
- 1 large egg yolk
- 2-3 tbsp ice water
- For the Frangipane Filling:
- 1 cup 120g shelled pistachios, finely ground
- ½ cup 115g unsalted butter, softened
- ½ cup 100g granulated sugar
- 2 large eggs
- ½ cup 50g almond flour
- 1 tsp vanilla extract
- For the Topping:
- 2-3 ripe but firm pears peeled, cored, and thinly sliced
- 2 tbsp apricot jam warmed
Instructions
- Step 1: Make the Tart Shell
- Start by preheating your oven to 375°F (190°C). In a food processor, pulse together 1 ½ cups of all-purpose flour, ½ cup of cold, cubed unsalted butter, and ¼ cup of granulated sugar until the mixture resembles coarse crumbs.
- Add 1 large egg yolk and 2-3 tablespoons of ice water, one tablespoon at a time, and pulse until the dough comes together. Be careful not to overmix—this can make the crust tough.
- Press the dough into a 9-inch tart pan with a removable bottom, making sure to cover the bottom and sides evenly. Use the back of a spoon or a measuring cup to press it down firmly. Chill the dough in the fridge for 30 minutes to prevent shrinking during baking.
- Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 15-20 minutes, or until the edges are lightly golden. Remove the weights and parchment paper, then bake for another 5 minutes to ensure the bottom is cooked through. Let the tart shell cool completely.
- Step 2: Prepare the Frangipane Filling
- In a food processor, grind 1 cup of shelled pistachios into a fine powder. Be careful not to over-process, or they’ll turn into pistachio butter.
- In a mixing bowl, cream together ½ cup of softened unsalted butter and ½ cup of granulated sugar until light and fluffy. Add 2 large eggs one at a time, mixing well after each addition.
- Stir in the ground pistachios, ½ cup of almond flour, and 1 teaspoon of vanilla extract. Mix until the filling is smooth and well combined.
- Step 3: Assemble the Tart
- Spread the frangipane filling evenly into the cooled tart shell, using an offset spatula to smooth the surface.
- Peel, core, and thinly slice 2-3 ripe but firm pears. Arrange the pear slices on top of the frangipane filling in a decorative pattern, such as concentric circles or a fan shape.
- Step 4: Bake the Tart
- Bake the tart in the preheated oven for 30-35 minutes, or until the frangipane is set and the pears are tender. The edges of the tart should be golden, and the filling should spring back lightly when touched.
- Let the tart cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Step 5: Glaze and Serve
- In a small saucepan, warm 2 tablespoons of apricot jam over low heat until it becomes liquid. Brush the warm jam over the tart for a beautiful, glossy finish.
- Let the tart sit for about 10 minutes to allow the glaze to set slightly. Slice and serve at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
