Poached Pear and Frangipane Tarts

Food photo of a pear tart on a white plate and white cloth.

A couple weeks ago I made these for the Musical Phantom's birthday. We devoured them in no time. The pastry is light, crunchy underneath the sweet almond filling topped with delicious poached pears. They can make anyone happy on their birthday or Tuesday or any day really. The tartlettes are incredible on their own, almost like eating an almond and pear cookie. But if you are celebrating, it won't hurt to serve it with a dollop of whipped cream...

Mini pastry tarts with an almond filling and topped with poached pears.

Poached Pear Frangipane Tarts Recipe

Pâte Sucrée:
  • 30 ml cream
  • 1 large egg yolk
  • 172 g flour
  • 25 g caster sugar
  • pinch of salt
  • 113 g butter, cut into cubes
  • 110 g ground almonds
  • 8 g (1 Tbsp) flour
  • 75 g caster sugar
  • 85 g butter, soft
  • 1 large egg
Poached Pears:
  • 1 l water
  • 250 g sugar
  • juice from half a lemon
  • 4 medium pears, peeled
For poached pears:
  1. Place water and sugar in a large pot and bring the water to the boil. Stir until sugar dissolves.
  2. Reduce the heat to medium and place the pears along with lemon juice in the pot. Cook until tender, about 20 minutes. Cool the pears in syrup.
Peeling and poaching of pears for a pastry tart.

For pâte sucrée:
  1. Whisk cream with egg yolk in a small bowl and set aside. In a large bowl place the rest of the ingredients for pâte sucrée.
  2. Using your fingers or a pastry blender work the butter into the flour until the mixture resembles coarse meal. Gradually add the cream mixture and stir with a wooden spoon until combined. Try not to overwork the pastry.
  3. Bring the dough together with your hands and shape it into a ball. Flatten, wrap in cling film and refrigerate for 1 hour. (I did a double of the recipe provided, hence two shaped pastry balls.)
Preparation of pate sucree in a stainless steel bowl.

For frangipane:
  1. Combine almonds, flour, sugar in a bowl and mix together. Add butter an beat it into the almond mixture until smooth. Add the egg and mix until just incorporated.
  2. Cover the bowl with cling film and refrigerate for at least 2 hours.
Mixing ingredients for an almond filling for pastry shells.

To assemble:
  1. Preheat the oven to 375°F. Take the pastry out of the fridge and let sit at room temperature for 15 minutes prior to rolling out. Lightly dust the area with flour. Roll the pastry 1/4" thick, dusting with flour as needed.
  2. Transfer the pastry to a 9" tart pan (I also made 4 small tartlettes with the scrap pastry). Gently press the dough into bottom and sides of the pan.
  3. Do not stretch the dough, use a rolling pin to transfer the pastry to the pans. Pinch off excess dough. Prick the base with a fork. Refrigerate for 1 hour before baking, or place in the freezer for 10 minutes.
  4. Bake blind for 10 minutes. Remove the parchment paper and pie weights and bake until lightly golden, another 5 - 10 minutes. Set aside to cool.
  5. Remove the pears from the syrup. Cut in half, remove the cores and slice.
  6. Once the pastry is cool, spread the almond filling just to the top of the shell. Arrange pears on top. Bake until golden and tender about 25-35 minutes. Remove from the tart pan after cooling.
Sweet pastry rolled out and inside tart molds.

Dust with icing sugar, top off with cream and enjoy.

A closeup image of a sweet pastry pear tart with a dollop of cream on top.

Pâte Sucrée recipe adapted from Bon Appétit and Frangipane recipe adapted from Food52.

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