There’s something incredibly comforting about the scent of spiced pears and buttery pastry filling your kitchen—it’s like a warm hug on a chilly day. This tart is one of those desserts that looks beautiful and feels like a treat, but comes together in the most manageable, make-ahead-friendly way. Think golden crust, rich almond frangipane, and pears poached with cozy spices. Ready to bake up something special with me?
Why You’ll Love This Recipe
I first made a version of this tart on a crisp autumn day when we were hosting a few friends for dinner. I needed something elegant but low-effort—something I could prep ahead while wrangling kids and making pasta. It was such a hit, I’ve made it every fall and winter since. You will too!
- Warm spices + ripe pears = seasonal perfection
- Make-ahead friendly—yes, even the pears!
- The almond filling is rich, nutty, and delightfully soft
- Looks impressive, but secretly very simple
- Crowd-pleasing combo that works for the holidays or weekend dinner parties
Ingredients Breakdown
Essentials
- For the Pâte Sucrée (shortcrust pastry):
- 2 cups (250g) all-purpose flour
- 1/3 cup (85g) confectioners’ sugar
- 1/4 tsp salt
- 1 stick (125g) cold butter, cubed
- 1 large egg
- 1 tsp vanilla extract (optional)
- For the Frangipane:
- 1/2 cup (125g) unsalted butter, softened
- 1/2 cup (125g) caster sugar
- 1 cup (125g) ground almonds
- 2 large eggs
- 1/2 tsp almond extract (optional)
- 1 tbsp all-purpose flour
- Pinch of salt
- For the Poached Pears:
- 3 firm pears (like Bosc or Conference), peeled, cored, and quartered
- 1 2/3 cups (400ml) water
- 1/2 cup (100g) granulated sugar
- 1 cinnamon stick
- 1 strip lemon or orange zest
- 1/2 tsp vanilla extract (optional)
- For the Glaze:
- 2 tbsp apricot jam
- 1 tbsp water
Pro Tips
- No fresh vanilla? A drop of almond extract goes a long way in the frangipane.
- Poach the pears a day ahead so they’re perfectly chilled and easy to slice.
- Choose firm but ripe pears so they hold their shape after poaching.
- To save time, buy pre-rolled shortcrust dough and skip step one (I won’t tell!).
Step-by-Step Instructions
- Make the pastry: In a food processor or by hand, mix the flour, sugar, and salt. Add butter and pulse until it resembles breadcrumbs. Add egg and vanilla, mix just until the dough starts to come together. Form into a disc, wrap, and chill for at least 1 hour.
- Poach the pears: Combine water, sugar, spices, zest, and vanilla in a saucepan. Simmer until sugar dissolves. Add pear quarters and simmer gently for 6–8 minutes until just tender. Cool in the liquid, then drain and pat dry.
- Blind bake the crust: Preheat oven to 350°F (180°C). Roll the chilled dough to about 1/8-inch thick and line a 9-inch tart pan. Trim and chill for 15 minutes. Line with parchment and fill with weights. Bake for 15 minutes, remove weights, and bake 5–7 more minutes until lightly golden.
- Make the frangipane: In a bowl, beat butter and sugar until fluffy. Add eggs one by one. Mix in almonds, extract, flour, and a pinch of salt until smooth.
- Assemble: Spread frangipane into the cooled crust. Fan the pear quarters on top in a circular pattern.
- Bake: Bake at 350°F (180°C) for 30–35 minutes or until frangipane is golden and set. Cover pears with foil if they brown too quickly.
- Glaze: In a saucepan, melt apricot jam with water until smooth. Brush over warm tart for a glossy finish.
- Serve: Let cool for 20 minutes before slicing. Serve warm or room temp with a scoop of vanilla ice cream or lightly whipped cream.
Chef’s Tips and Tricks
- Make the pastry and poach your pears the night before—it’s a major time-saver.
- Use a sharp knife to fan the pears for a pretty presentation.
- Line your tart shell well—press into the corners or edges to avoid shrinkage while baking.
- Reduce the poaching liquid into a syrup and drizzle over each slice for an extra touch of elegance.
Recipe Variations and Serving Suggestions
- Use apples or quince in place of pears.
- Swap the almond extract with orange for a citrusy twist.
- Add chopped toasted hazelnuts on top for texture.
- Dust with powdered sugar for a dreamy snowy finish.
- Drizzle a little dark chocolate for a fancy dessert plate moment.
FAQs
Can I make this tart ahead of time?
Yes! You can make each element in advance: dough and pears can be prepped 1–2 days ahead, and the whole tart can be baked the day before—just warm it slightly before serving.
Do I have to poach the pears?
Not at all! You can slice raw firm pears thinly and fan them right on the frangipane before baking. The tart will still be delicious.
Can I freeze this tart?
You can freeze the fully baked (but unglazed) tart. Wrap tightly and freeze for up to 1 month. Thaw completely, reheat gently, and brush on the glaze before serving.
Recipe Card
Prep Time: 45 minutes (plus chilling)
Cook Time: 35–40 minutes
Total Time: About 2 hours
Ingredients:
- 2 cups flour, 1/3 cup confectioners’ sugar, 1/4 tsp salt, 1 stick butter, 1 egg, 1 tsp vanilla
- 1/2 cup butter, 1/2 cup sugar, 1 cup ground almonds, 2 eggs, 1 tbsp flour, almond extract
- 3 pears, 1 2/3 cups water, 1/2 cup sugar, cinnamon stick, citrus zest
- 2 tbsp apricot jam, 1 tbsp water
Instructions:
- Prep and chill pastry. Poach pears. Blind-bake tart shell.
- Mix frangipane, spread into tart shell, and top with pears.
- Bake until golden and set. Glaze and cool before serving.
Nutrition: ~340 calories per serving
If you give this tart a try, I’d love to hear about it! Drop a comment below, tag me on Instagram (@thekitchensaid), or share it with your baking crew. Let’s keep the cozy dessert vibes going all season long!
