Name: Pear frangipane tart with cranberries
Prep time: 20 min
Cook time: 42 min
Total time: 62 min
Yield: 6 or more
Ingredients: 1/2 cup all purpose flour (70g plain flour); 1/2 cup whole wheat pastry flour (70g); 1/8 tsp salt; 1 tbsp olive oil; 2 tbsp unsalted butter (28g/1oz); 1/2 egg; 2 tbsp unsalted butter (30g); 1/4 cup cranberries (30g, fresh or frozen); 3/4 cup almond flour (75g, ground almonds); 3 tbsp brown sugar; 1 egg; 1/2 tsp vanilla extract; 2 tbsp dried cranberries (roughly chopped); 1 pear

Tender pears, a soft nutty filling and crisp pastry – this pear frangipane tart with cranberries is delicious, easier than you might think and a perfectly elegant and flavorful dessert for any occasion.

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I’ve had the idea of making a pear frangipane tart for absolutely ages. In fact probably before the chocolate raspberry almond tart which this draws on. I’m not entirely sure where my obsession came from, but I think it was when I started to miss the delicious pear tarts that a store in the UK had.

A store near my work used to sell these perfect single-serve sized tarts. I might sneakily get one alongside my lunch on days when I particularly needed it (and believe me, working in HR in Financial Services during the crash, I had a few). I’ve since found a place here that sells something similar that are fantastic, but thankfully I have less days when I feel I need one. Or maybe I just make enough other things myself to be distracted. Anyway, it was only a matter of time until I made one myself.

What is frangipane?

Frangipane is kind of like marzipan (as I made and used in stollen, German Christmas cake). It’s basically sweetened ground almonds, but while marzipan is often just that, maybe with egg in as well, frangipane is more liquid usually with butter in there, and used more like a pastry cream.

This tart is relatively similar to traditional French pear tarts, where the sweet pears are nestled in a frangipane filling, but I wanted to bring some cranberry goodness in there as well. In fact, I did it in two ways – a bit of fresh as well as some dried.

The result is a wonderful combination of sweet, tender pear and nutty filling, surrounded by crisp pastry. And don’t forget the little bursts of cranberry.

How to make this pear frangipane tart

This tart has three components:

a pastry base,
the frangipane mixture, and
fresh pears.

The pastry is relatively rich with some egg in it and is based on the dough I use for empanadas and used in my maple delicata squash galette. It comes together quickly in a food processor and then you just roll, fill you dish and chill before blind baking. While it might seem a little unusual, and I appreciate using half an egg can be a bit weird, you can just make a double quantity of pastry and use the rest for maybe some strawberry empanadas or pumpkin empanadas, or else use the other half egg for some sugar free date oatmeal cookies.

The frangipane is also easy to make, as you simply melt the butter with the fresh cranberries, then strain the mixture into a bowl with the rest of the ingredients. To be honest, I don’t know how much the fresh cranberries add to the end tart but it’s easy enough, I still suggest adding.

Finally peel, core and slice the pear then put the frangipane filling in the pre-baked pastry topped with the pear. Don’t worry that the pear oozes a bit of juice as it bakes, it will still be delicious.

This pear frangipane tart is elegant and packed with flavor. It’s great for serving a group and will keep a couple days, given half the chance. Although it was so well loved by all here, it didn’t last too long. With enough of a seasonal flair to be perfect over the holidays, but great anytime, it’s one you need to give a try.

Looking for more fall-flavored desserts? Try these!

Individual pear galette
Pumpkin souffle
Chocolate pumpkin pastry twists
Plus get more dessert recipes in the archives.

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5 from 2 votes