Pear Tart

Delicate and delicious pear tart, thinly sliced Bosc pears arranged over frangipane almond paste, glazed with apricot jam, in an all-butter crust.

pear tart with almond paste and apricot glaze
Elise Bauer

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 this pear tart recipe is simple!

pear tart
Elise Bauer

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

Prep Time 20 mins
Cook Time 35 mins
Chill 30 mins
Total Time 85 mins
Servings 6 servings
Yield 1 tart


For the crust and filling:

  • 1 butter crust (pâte brisée) recipe

  • 1/3 cup almond paste (not marzipan)

  • 2 teaspoons sugar

  • 2 tablespoons unsalted butter

  • 1 tablespoon flour

  • 1 egg

  • Pinch kosher salt

  • 1/2 teaspoon almond extract

  • 3 large Bosc pears

  • Lemon juice

For the glaze:

  • 1/4 cup apricot jam

  • 1/2 teaspoon vanilla extract

  • Piece lemon peel

  • 2 tablespoons  Reisling or water


  1. Prepare the pâte brisée crust:

    Roll the crust dough 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.

  2. Preheat the oven:

    Preheat the oven to 375°F.

  3. 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.

  4. Prep the pears:

    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.

  5. Assemble the tart:

    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).

  6. Bake:

    Bake at 375°F for 30 to 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.

  7. Make the apricot glaze:

    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 the mixture has reduced and thickened take it off the heat and set it aside.

  8. Glaze the tart and serve:

    Once the tart is out of the oven brush the apricot glaze over the pears. Serve.

Nutrition Facts (per serving)
486 Calories
23g Fat
64g Carbs
6g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 486
% Daily Value*
Total Fat 23g 29%
Saturated Fat 8g 39%
Cholesterol 41mg 14%
Sodium 273mg 12%
Total Carbohydrate 64g 23%
Dietary Fiber 6g 21%
Total Sugars 25g
Protein 6g
Vitamin C 6mg 28%
Calcium 53mg 4%
Iron 2mg 12%
Potassium 259mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.