Can you prepare a delectable pear and almond frangipane tart with apricot glaze?

March 25, 2024

Pear and almond frangipane tart is an elegant dessert infused with the delightful flavours of pear, almond, and apricot. This culinary masterpiece combines a sweet pastry crust filled with almond cream, fresh pears, and a glossy apricot glaze. Wondering if you can prepare this delectable treat yourself? Of course, you can! With a few simple ingredients and proper instructions, you’ll be able to master this tart in no time.
In this article, we delve into every step of the baking process, from preparing the dough to the final glaze.

Creating the Perfect Pastry Crust

Before we begin with the filling, let’s focus on the base of our tart – the pastry crust. A perfectly baked crust is crucial to the overall flavour and texture of your tart.

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Start by combining flour, sugar, salt, and cold diced butter in a food processor. Pulse until the mixture resembles breadcrumbs. Add an egg and a splash of cold water, then pulse again until the dough comes together.

Turn the dough onto a lightly floured surface and knead briefly. Shape the dough into a disk, wrap in cling film, and let it rest in the fridge for at least 30 minutes. This resting period helps the gluten relax, making the dough more pliable and less likely to shrink during baking. After resting, roll out your dough and carefully line your tart tin. Trim any excess pastry, then chill the lined tin in the fridge for another 20 minutes before blind baking.

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Crafting the Almond Frangipane Filling

While your pastry is chilling, it’s time to prepare the frangipane filling. Almond frangipane is a moist, dense filling made from ground almonds, butter, sugar, and eggs.

To make the frangipane, beat together softened butter and sugar until light and fluffy. Add one egg at a time, making sure each egg is fully incorporated before adding the next. Finally, fold in the ground almonds and some flour to create a creamy mixture.

Once your pastry crust is blind baked and cooled, spread the frangipane evenly over the crust. This almond filling not only adds a delicious nuttiness to your tart, but it also helps to prevent the pastry from becoming soggy once the pears are added.

Adding the Pears

The next step in our tart recipe involves the starring fruit – pears. Choose ripe yet firm pears for the best results. Too ripe, and they may become mushy during baking; too hard, and they won’t cook through.

Peel your pears, slice them in half, and remove the core. Then, thinly slice each half. Arrange the slices on top of the frangipane filling, pressing them lightly into the cream.

Once the pears are beautifully arranged, it’s time for the tart to go back into the oven. Bake until the pears are tender and the frangipane has puffed up and turned golden brown.

Applying the Apricot Glaze

The final touch to our pear and almond tart is a glossy apricot glaze. This adds a sweet, slightly tart finish and makes your creation shine.

Making the glaze is simple. Place some apricot jam with a little water in a small saucepan. Heat gently until the jam melts into a runny consistency. Strain the mixture to remove any fruit pieces, then brush the warm glaze over the hot tart.

Remember, the glaze needs to be hot when you apply it, so it’s best to prepare it towards the end of the tart’s baking time. This way, you can glaze the tart as soon as it comes out of the oven.

Serving your Pear and Almond Frangipane Tart

Now that you’ve done all the hard work, it’s time to enjoy the fruits (and almonds) of your labor! Allow the tart to cool in the tin before removing it. You can serve it warm or at room temperature.

A slice of this tart, with its buttery crust, almond cream filling, tender pears, and glossy apricot glaze, is a joy to eat. Serve it with some clotted cream or a scoop of vanilla ice cream for an indulgent treat.

So, can you prepare a delectable pear and almond frangipane tart with apricot glaze? With this detailed step-by-step guide in hand, you’re well on your way to creating a dessert that’s as beautiful as it is delicious. Whether you’re an experienced baker or just starting, this tart is sure to impress. Happy baking!

Poached Pears – A Delightful Addition

One extra step you can take to enhance the flavor profile of your tart is by poaching the pears. This optional step will not only add a wonderful depth of flavor to your pears but also ensure they are tender and fully cooked.

First, peel your pears while keeping them whole. In a large saucepan, combine sugar, water, and optional flavorings — a split vanilla bean or a cinnamon stick can add extra warmth and complexity. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.

Add your pears to the saucepan, making sure they are covered by the poaching liquid. Simmer gently for about 20 minutes or until the pears are tender. Use a slotted spoon to remove the pears from the liquid and let them cool. Once cooled, you can slice the pears as described in the ‘Adding the Pears’ section.

Remember, poached pears can be prepared in advance and stored in their poaching liquid in the refrigerator. This can save you prep time on the day you plan to bake your tart.

Important Tips to Remember

Before we conclude, let’s recap some key points to remember to ensure your frangipane tart turns out beautifully.

First, don’t rush the process. Allow your tart crust and lined tart pan ample time to chill in the refrigerator. This will prevent your dough from shrinking during baking.

Second, the quality of ingredients matters. Use fresh, ripe pears and good quality almond flour and butter for your frangipane filling.

Third, the apricot jam you use for the glaze should be of good quality. Cheap jam may not melt properly or may lack the flavor and sheen you’re looking for.

Finally, keep a watchful eye on your tart while it’s in the oven. Every oven is different and you don’t want your beautiful creation to burn. Your tart is done when the pears are tender, the almond cream filling is set and lightly golden, and the crust is a beautiful shade of golden brown.


In conclusion, preparing a delectable pear and almond frangipane tart with apricot glaze is certainly achievable with a little patience and attention to detail. With each layer, from the tart crust to the almond cream filling, the poached pears, and the apricot glaze, this dessert is sure to impress your guests.

Whether served at room temperature or slightly warm, this tart is a symphony of flavors and textures in every bite. And with the optional addition of poached pears, you’re not just baking a tart, you’re creating a culinary masterpiece.

Remember, baking is part science and part art. So, don’t be afraid to experiment or put your own twist on this recipe. Happy baking!