Pear Frangipane Tarts

LeGourmetTV's picture

Oct. 25, 2012


For tart pastry
All purpose flour 1 2/3 Cup (26.67 tbs)
Salt 1 Pinch
Icing sugar 50 Gram
Butter 125 Gram , cold
Vanilla bean 1 , seeds scraped
Egg yolks 2
Ice cold water 2 Tablespoon
For frangipane
Softened butter 125 Gram
Caster sugar 125 Gram
Eggs 2
Ground almond 125 Gram
Plain flour 1 Tablespoon
Other ingredients
Pear 3
For topping
Mascarpone 2 Tablespoon
Vanilla sugar 2 Teaspoon



1. For pastry, in food processor, combine flour, salt, icing sugar, butter, and vanilla seeds. Pulse until the mixture resembles breadcrumbs.

2. Gradually add egg yolks, and water in it while the motor is running. Mix until dough forms a ball.

3. Remove dough from processor. Divide it into 6 equal balls. Flatten it into disc. Cover it with saran wrap and refrigerate for at least an hour.

4. For filling, in a large mixing bowl, whisk sugar and butter until pale and creamy.

5. Drop egg, scrape down the sides of bowl occasionally, and beat well.

6. Add almond and flour. Beat until just combined. Do not over mix.

7. Cut off ends of pear. Cut it into half and remove core.

8. Slice each half vertically leaving top intact. Set aside.

9. Preheat oven to 375 degree F.


10. Sprinkle flour lightly on counter top, and roll pastry on it.

11. Place dough in tart tins, and cut as shown in the video.

12. Fill tarts equally with frangipane. Spread evenly.

13. Press pear halves into almond filling. Fan them slightly.

14. Pop it in oven, and bake for about 35 minutes or until golden and cooked through.

15. For topping, in a small bowl, mix together mascarpone and vanilla sugar.


16. Serve tart warm or cold with a dollop of vanilla sugar infused mascarpone.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1043Calories from Fat 557

 % Daily Value*

Total Fat 63 g96.9%

Saturated Fat 35 g175%

Trans Fat 0 g


Sodium 116 mg4.83%

Total Carbohydrates 108 g36%

Dietary Fiber 6 g24%

Sugars 57 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet