If the pastry has been properly chilled and rested, it shouldn't need any pie weights, dry beans or rice to par-bake. Bake for 15 to 20 minutes or until the bottom feels dry to the touch.Place the tin in the freezer in the meantime. Photo 8: Dock the pastry (prick the bottom of the pastry with a fork) and preheat your oven on 160 degree Celsius / 325 degree Fahrenheit.

Photo 7: Cut off any excess with a small pairing knife and place back in the fridge for at least 1 hour, or up to 24 hours.If the pastry cracks, simply patch it up with your fingers. Gently press the pastry down into the corner of the pan to create a 90 degree angle. Photo 6: Transfer it inside over a Tart Pan (I used a 24 cm / 9,5 to 10-inch diameter Tart Pan with Removable Bottom).Take the pastry out of the fridge and leave to come back to room temperature for about 5 minutes.Place the flat pastry in the fridge to chill and rest for at least 1 hour, or up to 24 hours.Use a rolling pin with thickness rings to get an even thickness. Photo 5: Place a second sheet of baking paper over the pastry and roll to a thickness of about 4 mm (1/8 inch).You can see how to do this technique in the video in the recipe card below. Keep on going until the dough is very smooth. With the palm of your hand, gently press the dough out then pick it back and place back over the centre of the pastry. Traditionally, a ' fraisage' is done at this step. Bring it together into a ball then slightly press on it to create a disk. Transfer the pastry dough over a large sheet of baking paper or parchment paper.Stop the mixer as soon as it comes together to avoid overworking the pastry. Photo 4: Mix on low until a rough dough comes together.Make sure to sift the flour first so that it doesn't create lumps int the mixture. Stop and scrape the side of the bowl if needed. Mix until combined you should get a corse paste. Photo 2: Add the Egg (I usually whisk it separately first) and Almond Meal.Photo 1: In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream together the soft Butter and sifted Icing Sugar for a couple of minutes or until smooth and creamy.The pastry can be prepared in advance and kept either baked at room temperature or unbaked in the fridge for 24 hours. It is made from a Sweet Shortcrust Pastry Dough or Pâte Sucrée in French. The first step to make the pear frangipane tart is to prepare the Tart Shell. How to make step-by-step Pâte Sucrée (Sweet Shortcrust Pastry) You could also brush the fruits with a little bit of diluted apricot jam.

Optional: to finish the pear frangipane tart, I also made a Vanilla Simple Syrup made out of equal parts of water and sugar plus some vanilla paste. See FAQs section below for the best pear varieties. You will need to peel and core them before poaching them.

Pears: use firm pears that will keep their shapes when poached and baked.

For the Poaching Syrup: a mix of Water, some Lemon Juice (fresh or bottled), Vanilla Paste (vanilla extract will work too) and some Caster Sugar.

Scroll down to recipe card below for all quantities. When made with Pears, it is called a ' Tarte Bourdaloue' in French. What is a Frangipane TartĪ Frangipane Tart is a classic dessert combining a pastry crust, a baked almond cream filling (sometimes called frangipane filling) and usually some fruits. And if you want to try something a bit different, also check out my Pear Frangipane Tartlets, Apple Frangipane Tart and Apricot Frangipane Tart. This Almond and Pear Tart is an amazing dessert to serve for afternoon tea, a special occasion or the Holidays. The sweet flavour and soft texture of the poached pears works perfectly with the nuttiness and light crunch of the almond filling. Pears and Almond is a match-made in heaven. It combines a traditional Pâte Sucrée (Sweet Shortcrust Pastry), some homemade Almond Cream Filling and fragrant Poached Pears. This Pear Frangipane Tart is a classic dessert that is simply great to serve when the weather gets cold. The Sweet Shortcrust Pastry is filled with an Almond Cream and topped with Poached Pears. This classic Pear Frangipane Tart, called Tarte Bourdaloue in French, makes a delicious Autumn and Winter dessert that is full of flavours and texture.

Poached pear tart recipe