Description

This recipe creates an elegant, bakery-worthy frangipane tart featuring a creamy almond filling, tender fanned pears, and a bright raspberry stripe, all on a flaky puff pastry base. It’s designed for easy, impressive baking.

Ingredients

Scale

1 cup almond flour
0.5 cup unsalted butter, softened
0.5 cup granulated sugar
2 large eggs
2 medium firm pears (like Bosc or Anjou)
0.5 cup raspberries, fresh or frozen
1 sheet puff pastry, thawed (14 oz)
0.5 teaspoon almond extract
0.5 teaspoon vanilla extract
1 tablespoon lemon juice

Instructions

Prepare Pastry Base: Preheat your oven to 375°F (190°C). Unroll one sheet of puff pastry onto a standard 9×13 inch baking sheet lined with parchment paper. Prick the pastry all over with a fork to prevent it from puffing too much.
Make Frangipane Filling: In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time until well combined, then mix in the almond flour, almond extract, and vanilla extract until just combined. The mixture should be thick and creamy.
Assemble Tart Layers: Spread the frangipane filling evenly over the pricked puff pastry, leaving a 1-inch border around the edges. Peel and core the pears, then slice them thinly (about 1/8-inch thick). Arrange the pear slices neatly in a fan pattern over the frangipane. Brush the pears with lemon juice. Create a stripe down the center with fresh or frozen raspberries.
Bake Until Golden: Bake the tart for 30-40 minutes in your preheated oven. The pastry should be puffed and golden brown, and the frangipane filling should look set and lightly browned around the edges. (If you notice the pastry edges browning too quickly, you can loosely tent the tart with foil for the last 10 minutes.)
Cool Before Serving: Carefully transfer the baked tart, still on the parchment, to a wire rack. Let it cool for at least 15-20 minutes before slicing. This allows the frangipane to set completely, ensuring clean slices.

Notes

To prevent a soggy bottom, prick puff pastry thoroughly. Brush pears with lemon juice to avoid browning. If frangipane is too runny, add an extra tablespoon of almond flour. Ensure the tart cools for at least 15-20 minutes for clean slices. Store leftovers covered at room temperature for up to 2 days, or refrigerated for up to 4 days.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: General

Nutrition

Serving Size: 1 slice (120 g)
Calories: 420 calories
Sugar: 30 g
Sodium: 180 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 8 g
Cholesterol: 60 mg

Keywords: frangipane, pear, raspberry, tart, easy dessert, almond, puff pastry, baking