Pear Frangipane Tart with Puff Pastry

Pear frangipane tart with puff pastry is definitely a mouthful to say but making this pear tart couldn't be any easier. This pear frangipane tart is a nut free frangipane and made with flour and oats as the frangipane base. This easy pear tart is not only delicious but makes a beautiful presentation when served at the holidays

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About this recipe:

The inspiration for this nut free pear frangipane tart is because I ran out of almond meal and I wanted to improvise and try something new. I am certainly glad I did because I think I may like it even more than the traditional version made with almond meal.

Since this version is nut free pear frangipane tart, for the frangipane layer, I use a combination of flour and ground quick cooking oats with the butter, sugar and egg and it works perfectly.

I omitted the almond extract and used vanilla instead. See my section about frangipane below if you want to make the traditional frangipane.

Using Puff Pastry for this Pear Frangipane Tart:

This pear frangipane tart uses store bought puff pastry so it is really easy and more about combining ingredients and a few steps that you need to do to make the presentation look beautiful. If you are always looking for more ways to use puff pastry and wonder what to make with puff pastry that you have lying around then this is the perfect recipe for you.

The Pears for this Frangipane Tart:

You can use any pears you have access to for this recipe. I bought my pears from a local farmers market and I believe they were comice pears but they didn't say on the sign and I forgot to ask when I was buying them.

For the presentation, even though this is a very simple pear tart with puff pastry, I thought it would be nice to showcase the shapes of the pears by slicing the pears into thin strips. You do not need to peel or core the pears for this.

How to cut the pears for this frangipane tart:

First you will want to wash the pears. Then you cut a small bit off the bottom of your pear so it stands up firmly. Now with a sharp knife, cut the pear in very thin slices starting from the outside, working your way to the center.

As you begin to make your way to the center of the pear, the cut shapes start to look more beautiful. You will eventually make your way to the area with the seeds and those are the slices you want to use for the puff pastry pear tart.

If the pear slices have a seed or two in them, just gently remove the seed and leave the cavity the seed came from intact. It all plays into a more rustic presentation!

The Nut Free Frangipane:

Frangipane is a delicious layer of what can almost be described as a dry custard layer that sits either over puff pastry or a shortbread crust.

Now I always like to make my recipes easy by using what most people have on hand in their home. This recipe does not use almond meal and instead uses a mix of oats and all purpose flour.

If you want the traditional frangipane layer then go ahead and substitute almond flour for this part.

When you are making the frangipane, you will want to work with a food processor since it is better than a blender at blending up small amounts.

You will want to start with your quick cooking oats and flour and get that ground as finely as possible. Don't worry if there are some oat pieces visible.

After you do this just add the butter, sugar, egg and vanilla and blitz until a thick creamy and smooth mixture forms.

Assembling with the Puff Pastry:

Once you have finished slicing your pears and making the frangipane it time to assemble the pear frangipane tart. You will want to roll your store bought puff pastry into a rectangle about 14x11 or about.

Then you will spread your frangipane leaving about ½ inch border on the puff pastry.

Once you do this you start adding your pears. I like to add them at different angles and some upside down and some right side up.

The glaze for this pear frangipane tart:

Once the tart is in the oven, you can prepare your glaze of honey and vanilla. You will need to gently heat the two in a small sauce pan so it is thin and easy to brush on.

The glaze will be brushed on about 10 minutes before the tart is done baking.

The glaze is important for two reasons.

• First it adds extra flavor.
• Second, it adds a beautiful shine and golden color to the pear tart.

Once it is done baking you can serve it right away. It is great on it's own or with some ice cream. This pear tart is also really delicious at room temperature.

If you would like easy dessert recipes you might like:

Rustic Italian Apple Cake

Apple Dumplings

Pumpkin Cake

Easy Classic Carrot Cake

Basil Olive Oil Cake

Easy Creamy Lemon Bars

Cranberry Lemon Shortbread Bars

Italian Pizzelle