This pear frangipane tart is made with puff pastry and a nut-free frangipane that is made with flour and oats. This easy pear tart is not only delicious but makes a beautiful presentation when served during the holidays.
The inspiration for this nut-free pear frangipane tart is that 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 French version made with almond meal.
Since this version is a nut-free pear frangipane tart, for the frangipane layer (almond cream), 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.
Here is a list of the ingredients you will need to make this pear tart. The full recipe can be found below:
- Puff pastry. The way I use this is similar to my brie en croute, puff pastry calzone, or my apple dumplings recipes.
- Pears (any variety)
- All-purpose flour
- Quick cooking oats
- Vanilla extract
- Vanilla extract
Most of the ingredients you see listed are going to be for the frangipane layer.
How to make
Cut the pears for the 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, and 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!
You do not need to poach the pears for this recipe. It is so easy. You are just slicing the pears and then on to the assembling.
Make the Nut-Free Frangipane
Frangipane is a delicious cream layer that is similar to custard but it is a little stiffer in its consistency. The frangipane 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 homes. 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.
Assemble with the Puff Pastry
Once you have finished slicing your pears and making the frangipane it is 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.
Add the glaze
Once the pear 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 saucepan 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 its own or with some ice cream. This pear tart is also really delicious at room temperature.
How to serve this pear tart
I love making this pear tart at the holidays especially when it is pear season. To serve this tart, I like to slice it up into squares, leave it on the plate and let people grab a slice when they are ready.
You can dust it with a little powdered sugar or serve it warm with a scoop of vanilla ice cream.
More Fall Recipes
If you love this pear frangipane tart with puff pastry, you may also like these:
If you would like easy dessert recipes you might like:
If you love this pear frangipane tart, you may also like these:
- Rustic Italian Apple Cake
- Apple Dumplings
- Pumpkin Cake
- Easy Classic Carrot Cake
- Basil Olive Oil Cake
- Easy Creamy Lemon Bars
- Cranberry Bars
Pear Frangipane Tart (With Puff Pastry)
- food processor
- 1 package of puff pastry thawed in the refrigerator
- 2 pears any variety
Nut Free Frangipane
- ⅓ cup sugar
- ¼ cup all purpose flour
- ¼ cup quick cooking oats
- 4 tablespoon room temperature butter
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup honey
- 1 tablespoon vanilla extract
- Pre heat your oven to 375 degrees
- Take your pears and slice them into ¼ inch strips from the top to the bottom. Do not peel your pears.
- Continue slicing the pears all the way to the center core of the pear. If seeds are in your slices just gently remove them.
- Set your sliced pears aside.
- Grab a food processor.
- Add your flour and oats and blitz until it makes a smooth mixture and most of the oats are ground up.
- Now add your sugar, butter, egg and vanilla and mix on medium speed until it forms a creamy mixture.
- Set your frangipane aside.
- Grab your puff pastry and place on a lightly floured surface so it does not stick.
- Gently roll your puff pastry into a rectangle about 14x11 long.
- Transfer your puff pastry on to a parchment paper lined baking sheet
- Once your puff pastry is ready, spoon on your frangipane on to the puff pastry leaving about ¾ inch on all sides without the topping.
- Once all the frangipane is spooned on, spread it around evenly.
- Now begin placing your pear slices on top of your frangipane. Mix and match the orientation of the slices a bit to make it look more natural.
- Place in your pre-heated oven for 20 minutes.
- While your pastry is cooking, add your vanilla and honey to a sauce pan over medium low heat.
- Heat your honey mixture until it is thin and a good consistency to brush over top of the puff pastry.
- After 20 minutes, you should start to see your pastry browning and puffing up.
- Remove the pastry from the oven and begin brushing your pastry with the honey vanilla mixture.
- Once it is all coated (pastry and pears), place bak into your oven fro 10 minutes or until nice and golden brown.
- Serve immediately or store in an air tight container for up to 2 days.
Nutrition Values are estimates only.See full nutrition disclaimer here
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