Pear and Almond Tart

I am going to be completely honest about how this dessert came about: It was an impromptu creation that came out of my desire to use up everything in my fridge. I had spent the week testing several recipes—Zola Gregory’s almond cream and Rebecca Frey’s tart dough, among them—and had many pears lying around at home. The opportunity for a pear and almond cream tart (or what is often erroneously called a pear and frangipane tart—more on that below) practically presented itself: All I had to do was fill a blind-baked tart shell with almond cream, top it with sliced pears, then chuck it in the oven. Which is exactly what I did.

Although this tart was spawned from humble fridge-cleanout beginnings, the results were spectacular: The tart was crisp and buttery, with a sweet, nutty almond filling and tender pears. Because the almond cream (crème d’amande) used to fill the tart is often mistakenly referred to as frangipane, this dessert is best known as a pear and frangipane tart. In French pastry, however, frangipane refers to a mixture that’s typically one part pastry cream and two parts almond cream. For that reason, we’re calling it a pear-almond tart—though you may recognize it as a pear and frangipane tart. Whatever you call it, it’s an elegant dessert that’s really quite simple to put together and equally perfect for making on a weeknight or for a festive holiday party.

To make this dessert, I start with a blind-baked tart shell. I love the versatility and buttery flavor of pâte brisée, which is what I use below, but you can also swap in pâte sablée (sandy dough) or pâte sucrée (sweet dough), two other classic French doughs often used to prepare tarts. If you don’t feel like preparing your own tart dough, you can purchase a ready-made dough; for ease and convenience, I recommend choosing a frozen pie shell that has already been shaped in its tin.

Some recipes for pear and frangipane tarts may tell you that blind-baking the shell before filling it is unnecessary, since you’ll have to bake the tart again once you fill it. I’ve tried both methods, however, and find that starting with a par-baked crust produces a finished tart with a much sturdier base that can withstand the moisture of the almond cream and is able to stay crisp for much longer. When I started with raw dough, the bottom—though cooked—remained relatively soft, with a cake-like texture that made it more difficult to slice into pieces and was less satisfying to eat.

Next comes the filling: I fill my tart with Gregory’s almond cream, though I prepare a version without the orange zest to allow the flavor of the pears to shine on their own. Like Gregory, I toast the almond flour, which enhances the almond cream’s nuttiness, and incorporate plenty of almond extract, vanilla extract, and brandy for bold flavor.

After I spread the almond cream in the tart shell, I lay thinly sliced pears on top and gently press them into the filling. Any pears will work here, though I recommend reaching for just-ripe pears that have some firmness. Avoid overly ripe pears, as they may be difficult to slice neatly and soften too much during the cooking process. Once the pears are on top, I return the tart to the oven and bake until the almond cream is lightly golden and the pears have softened.

After baking, I like to brush the pears with honey to give them a nice sheen and additional sweetness, but the tart is just as delicious without that extra touch. It’s a relatively quick dessert that’s particularly nice for the winter holidays, but I’d be happy to eat it any time—whether or not it’s a fridge cleanout day.

December 2024