Pear Tart

Simply Recipes guest author Garrett McCord prepared this lovely pear tart for us the other day. Perfect for the season and absolutely addictive. Enjoy! ~Elise

There are certain staple recipes every home baker should have in their repertoire: a rich chocolate cake good for any occasion, a go-to cookie for cravings and fund raisers, a tarte tartin for those extravagant dinner parties. Undoubtedly, a pear tart must be included in this list. While is may look intimidating the recipe is quite simple: Bosc pears are smartly laid out over a layer of frangipane (a fancy name for almond filling) on a pâte brisée crust. The entire thing is then brushed with a bit of apricot jam or honey glaze. The result is a posh pear dessert that will leave eaters in a quiet hush as they savor each ornate, little bite. Perfect for out-of-town guests or finishing a family meal.

Pear Tart Recipe

  • Yield: Makes 6 servings.




  • 1/3 cup almond paste (not marzipan)
  • 2 teaspoons of sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon of flour
  • 1 egg
  • pinch of kosher salt
  • 1/2 teaspoon of almond extract
  • 3 large Bosc pears
  • lemon juice


  • 1/4 cup apricot jam
  • 1/2 teaspoon vanilla extract
  • piece of lemon peel
  • 2 tablespoons Reisling or water


1 Prepare the pâte brisée crust. Roll it out to a 13-inch circle and press it into a 10-inch tart pan with a removable bottom (if you don't have a tart pan, a pie plate is just fine). Fit the dough into the edges and then trim off the excess dough leaning over the top. Put the crust in the freezer to chill for a half hour. Preheat the oven to 375 F.

2 To prepare the frangipane beat together the almond paste and sugar to break it apart. Beat in the butter. Mix in the egg, flour, salt, and almond extract and beat until light and fluffy. Don't fret if there are a few little chunks of almond paste. Also, don't worry if it seems like you didn't make enough as the frangipane will rise during baking.

3 Peel and core the pears, and then slice them thinly, about 1/8 to 1/4-inch thick. Places the slices in a bowl with the lemon juice to help preserve their color.

4 Spread the frangipane over the bottom of the tart shell. Next, carefully arrange the pear slices in a decorative pattern (they can slightly overlap, but don't build them up in layers or the tart will lack a refined appearance). Bake for 30-35 minutes or until the pears take on a bit of color and the edges of the tart shell are golden brown. Cool on a wire rack.

5 While the tart bakes, place the apricot jam, lemon peel, vanilla extract, and water or Riesling into a small sauce pan and warm over medium heat for 5 to 8 minutes, constantly stirring. Once it has reduced and thickened take it off the heat and set it aside. Once the tart is out of the oven brush the apricot glaze over the pears. Serve.

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Showing 4 of 33 Comments

  • Saroja

    This looks delicious! Unfortunately, I’m allergic to nuts. Do you have any suggestions on a substitute for the almond paste / flavor?

    I would use pastry cream perhaps, but then you would have to poach the pears and lay them on top without baking it. Sadly, there is no real replacement for frangipane. ~Garrett

  • laura

    I realize this is cheating, but do you think this would work well with (thawed) frozen puff pastry? It looks gorgeous!

    You could. Just be sure to prick the bottom of it with a fork to prevent the base of the tart from rising too much. ~Garrett

  • Kristin

    I make a version of this in the bakery I work in. We use walnuts instead of almond, and apples instead of pears. We glaze it with apricot, and also put more walnuts around the edge as a border (post-baking). Drizzle with a little caramel sauce, and it’s good to go!

  • Susan

    Question? We are to spread the frangipane in the unbaked frozen crust, right? I see so many recipes that require a par-baked crust I just wanted to clarify. This looks outstanding.

    Yes, though you could pre-bake should you so choose. There are a lot of ways to do this recipe. Some people poach the pears first to make them super soft as well, then reduce the poaching liquid with sugar for a glaze or caramel. ~Garrett

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