Pear and almond cream tart recipe or frangipane tart is a classic French tart made with a delicious almond cream and fresh pears, almond cream rises around the pears while baking to make this pie gorgeous, easy, quick to make and delicious!

I can’t tell you how much we love this pear and almond cream tart in my home, it never lasts more than a few hours!

This time I used Bartlett pears, they were juicy, soft and so flavorful. You can use Anjou or Bosc pears depending on what’s in store and how ripe they are.

This tart is made of a layer of almond cream and halved and cored pears arranged in a pattern. While baking the almond cream rises around the pears, once it’s golden and the pears are soft and cooked through, about 35 to 40 minutes, it’s time to take it out of the oven.

Almond cream is made in a jiffy simply by adding all the ingredients into a medium bowl and stirring them together with a spatula. Almond meal can usually be found in the baking section of any supermarket, if you can’t find it you can simply process finely the same amount of blanched and peeled almonds.

I would recommend weighing your ingredients as the almond cream is made of equal weight butter/sugar/almond meal. Also, I added pure vanilla extract but you could add cinnamon powder or almond extract instead.

As always, work with a very cold pastry dough, keep it cold until ready to bake.

If you’re looking for dessert recipes, please click on my “Sweet” category for more inspiration.

Enjoy!

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