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Never Say Never to Dolce

A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.

Manuela’s Sweet Temptations

A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

The Complete Italian Cookbook: Essential Regional Cooking of Italy

A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.

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Pear Almond Tart (Pear Frangipane Tart)

A buttery pasta frolla crust filled with creamy almond frangipane and topped with tender, thinly sliced pears and crunchy almonds. This Pear Almond Tart is simple, elegant, and absolutely delicious!

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To start pear season on a delicious note, I’m sharing one of my favorite kinds of desserts: a beautiful Pear Almond Tart with a buttery pasta frolla crust, creamy almond frangipane, and delicate slices of fresh pear arranged right on top.

It looks like something you’d find in a beautiful French pastry shop, but it’s actually surprisingly easy to make at home!

The pears become wonderfully tender and caramelized as they bake, while the almond filling turns rich, creamy, and slightly golden.

Every bite has that perfect combination of buttery crust, luscious almond cream, and juicy pears—and the finished tart is almost too pretty to eat!

The Crust

The base is my simple pasta frolla, an Italian-style sweet pastry crust made with butter, sugar, eggs, and flour. There’s no need to roll it out or fuss with a rolling pin (…you can if you want!!). But I simply press the soft dough directly into your tart pan, making sure to cover the bottom evenly and come slightly up the sides.

A fork prick all over the bottom helps prevent it from puffing too much as it bakes. I like to give the crust a quick bake before adding the filling so it stays beautifully crisp and buttery underneath the frangipane.

The Almond Filling

The frangipane comes together in just a few minutes. Cream softened butter and sugar, then add the eggs, vanilla, almond extract, and almond flour until you have a smooth, creamy filling. Spread it over the warm crust, then arrange thinly sliced pears on top.

I love keeping the pear slices together and gently fanning them out before placing them on the tart—it creates those gorgeous, picture-perfect pear fans with very little effort. A light brushing of the pears before baking helps them stay beautifully golden, and a sprinkle of sliced almonds adds the perfect little crunch.

Baking Tips

Choose firm but ripe pears for this tart. They should have a little give when gently pressed, but shouldn’t be too soft, so they hold their shape beautifully while baking. I like to use pears that are similar in size so the slices bake evenly.

For those pretty pear fans on top, peel the pears, cut them into quarters, and remove the cores. Slice each quarter thinly and evenly, keeping the slices together rather than separating them. Then gently fan the slices out and arrange them over the frangipane. This simple little trick gives the tart that gorgeous, bakery-worthy look with very little effort!

Bake the crust at 375°F (190°C) for 15–18 minutes, just until lightly golden around the edges.

After adding the frangipane and pears, lower the oven temperature to 350°F (175°C) and bake until the filling is set and the edges are beautifully golden.

Keep an eye on the tart toward the end of baking, as oven temperatures can vary. Let the tart cool completely before removing it from the pan—the frangipane will continue to set as it cools, making it much easier to slice cleanly.

How to Serve and Store

This tart is absolutely delicious served at room temperature, either on its own or with a little vanilla ice cream or lightly sweetened whipped cream on the side. I also love a simple dusting of powdered sugar just before serving.

Store any leftovers covered in the refrigerator for up to 3–4 days. Bring the tart to room temperature before serving for the best texture and flavor.

You can also freeze the fully baked tart, well wrapped, for up to 1 month. Thaw it overnight in the refrigerator and bring it to room temperature before serving.

Ready to try this too?!? Here is my recipe for you!

VIDEO RECIPE

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Pear Almond Tart (Pear Frangipane Tart)

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A buttery pasta frolla crust filled with creamy almond frangipane and topped with tender, thinly sliced pears and crunchy almonds. This Pear Almond Tart is simple, elegant, and absolutely delicious!

Servings:

8

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Prep Time

20 min

Cook Time

60 min

Resting Time

Total Time

1 hr 20 min

Ingredients

For the crust:
  • 6 oz (170 g) unsalted butter, softened
  • 1/2 cup (100 g) sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 1/2 cups (300 g) all-purpose flour
For the filling:
  • 4 oz (115 g) unsalted butter, softened
  • 1/2 cup (100 g) sugar
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups (150 g) almond flour
For the topping:

  • 1 1/2 large pears, firm but ripe

  • 1 teaspoon apricot jam

  • 1 teaspoon water

  • 1 tablespoon sliced almonds 

  • powdered sugar

Instructions

  1. Preheat the oven to 375°F (190°C). Grease an 11-inch (28 cm) tart pan with butter or cooking spray. A tart pan with a removable bottom works best.
  2. To make the crust: In a large mixing bowl, cream the softened butter and sugar with an electric mixer until smooth and creamy. Add the eggs, vanilla extract, and salt, and mix until well combined. Gradually add the flour, mixing until a soft dough forms.
  3. Spoon the dough into the prepared tart pan. Using your hands or a spatula, press the dough evenly over the bottom and up the sides of the pan. Use the bottom of a glass or cup to help flatten the dough. Remove any excess dough from the edges. Prick the bottom all over with a fork.
  4. Bake the crust at 375°F (190°C) for 15-18 minutes until the crust is lightly golden around the edges. Check it halfway through; if the crust starts to puff up, gently press it down and prick it again with a fork. Remove from the oven.
  5. To make the frangipane: While the crust is baking, in a large mixing bowl, cream the softened butter and sugar with an electric mixer until smooth. Add the almond extract, vanilla extract, and eggs, and beat until well combined. Add the almond flour and mix until smooth.
  6. Spread the frangipane evenly over the warm crust and gently smooth the top with a spatula or the back of a spoon.
  7. To prepare the pears: Peel the pears, cut them into quarters, and remove the cores. Slice each quarter thinly lengthwise, keeping the slices together. Gently fan the slices out, then lift each group and arrange it over the frangipane, with the narrow ends pointing toward the center of the tart. Repeat with the remaining pear slices.
  8. In a small bowl, mix the apricot jam with the water. Warm slightly if needed to make it easy to brush. Gently brush the jam mixture over the pears and sprinkle lightly around the pears with the sliced almonds.
  9. Reduce the oven temperature to 350°F (175°C) and bake for 35–40 minutes, or until the edges are golden brown and the frangipane is set in the center.
  10. Let the tart cool completely before unmolding. Dust with powdered sugar, if desired, before serving. And enjoy!

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