Classic French Pear Frangipane Tart: An Exquisite Poached Pear & Almond Cream Delight for the Holidays
Indulge in a truly special dessert with this classic French pear frangipane tart, a harmonious blend of delicate sweet tart dough, succulent poached pears, and rich almond cream (frangipane). Perfect for the holiday season or any elegant occasion, this recipe promises a sophisticated and utterly delicious treat.
I am absolutely thrilled to collaborate with Harry & David once again to share one of my most cherished classic dessert recipes! There’s something truly magical about French patisserie, and this pear frangipane tart, also known as la tarte Bourdaloue, stands as a testament to that elegance. It’s a dessert that not only tastes incredible but also carries a rich history and tradition, making it perfect for special gatherings.
At the heart of this exquisite French pear frangipane tart lies my absolute favorite Harry & David product: their renowned Southern Oregon-grown Royal Riviera Pears. These aren’t just any pears; they are a culinary experience in themselves, embodying perfection in every bite.
For as long as I can remember, our family has made ordering Royal Riviera pears a cherished holiday tradition. It’s an annual event we eagerly anticipate, signaling the start of the festive season. Their arrival always brings a sense of warmth and joy, transforming simple moments into memorable ones. Beyond personal enjoyment, these magnificent pears also make for thoughtful and delightful edible gifts, perfect for sharing the holiday spirit with friends and family. In my opinion, there’s no better gift than something truly delicious and beautifully presented.
Ingredient Spotlight: Harry & David Royal Riviera Pears
There’s a reason Harry & David’s Royal Riviera Pears have earned their legendary status. Hand-picked at the peak of their maturity, these pears boast an unrivaled buttery sweetness and an incredibly juicy texture. Seriously, they are so succulent you’ll want to eat them over a sink! Their exceptional quality, consistently perfect arrival condition, and utterly satisfying flavor make them a staple for discerning palates and a dream for bakers.
You can imagine my delight when two boxes of these magnificent pears arrived on my doorstep, accompanied by the exciting request to craft a new and inspiring pear recipe for you. I immediately began to brainstorm ideas, envisioning various ways to highlight their natural beauty and flavor. However, my thoughts continually circled back to one of my all-time favorite desserts: the pear frangipane tart. This classic, elegant French dessert, also affectionately known as la tarte Bourdaloue, perfectly showcases the tender sweetness of pears within a rich almond cream filling and a crisp pastry crust.
This traditional French tart is characterized by its three core components: a delicate pâte brisée (sweet tart dough), exquisitely poached pears, and a luscious frangipane (almond cream) filling. Each element contributes to a symphony of textures and flavors that is truly unforgettable.
The Art of Poaching Pears for Your French Tart
To truly embrace the tradition of this French pear tart, we incorporate tender, aromatic poached pears into the filling. While it’s certainly tempting to savor Harry & David Royal Riviera Pears on their own, their buttery texture and remarkable ability to hold their shape make them truly exceptional for baking. This is particularly important for poaching, where maintaining the pear’s integrity is key.
For this specific tart recipe, we’ll gently poach whole, cored pears in a fragrant simple syrup. This syrup isn’t just sweet; it’s a carefully crafted infusion of warm spices like cinnamon sticks and star anise pods, complemented by the rich, comforting notes of vanilla bean (or vanilla bean paste) and bright lemon peel. This aromatic bath imbues the pears with an incredible depth of flavor that elevates the entire dessert.
A crucial tip for successful pear poaching: Always select firm, just barely ripe pears. Avoid using fully ripened pears, as their softer flesh will likely break down and become mushy during the poaching process, compromising the beautiful presentation and texture of your tart. The pears should yield slightly to gentle pressure but still maintain their structural integrity.
Understanding Frangipane: The Heart of the Almond Tart
Pronounced “fran-juh-pan,” frangipane is a quintessential French dessert filling that forms the creamy, nutty heart of this pear tart. It’s an elegant mixture traditionally made from finely ground almonds (often referred to as almond flour), softened butter, eggs, sugar, and a small amount of unbleached all-purpose flour. Its luxurious texture and rich almond flavor are so distinctive that it’s often simply called “almond cream.”
My true appreciation for frangipane blossomed during culinary school. We utilized it constantly in a myriad of applications, and its incredible versatility and ability to transform ordinary desserts into extraordinary creations never ceased to amaze me. As it bakes, frangipane gracefully rises, developing a delicate crumb and a wonderfully moist yet firm texture. The warm, nutty almond notes are a match made in heaven for the subtle sweetness and buttery softness of poached pears, creating a perfect flavor marriage.
While frangipane can be flavored in countless ways to suit different fruits and preferences, the filling for this classic pear tart adheres to a fairly traditional profile, emphasizing the natural goodness of almonds. To enhance its aromatic complexity and bright balance, I like to incorporate several key additions: fresh lemon zest for a vibrant citrus lift, a touch of rich dark rum (which is entirely optional but adds a sophisticated depth), and pure vanilla extract to round out the flavors beautifully. These elements work in concert to create a frangipane that is both classic and captivating, elevating this pear tart to a truly gourmet experience.
The Essential Step: Blind-Baking the Tart Crust
As is the case with many exquisite tart recipes, this pear frangipane tart includes a vital preliminary step: blind-baking the tart dough before the filling is added. While it might seem like an extra effort, blind baking is absolutely critical for achieving a superior final result and is a hallmark of professional pastry.
This technique ensures several key outcomes. Firstly, it guarantees that the tart dough is cooked through completely, preventing a dreaded “soggy bottom” once the moist frangipane and pears are introduced. Secondly, it allows the crust to develop a beautiful, deep golden color, which is synonymous with rich flavor. A well-blind-baked crust boasts a nutty, caramelized taste that significantly enhances the overall profile of the tart. Lastly, it ensures a wonderfully crisp, buttery texture that provides a delightful contrast to the softer, creamy pear frangipane filling. Skipping this step would risk a pale, undercooked, and less flavorful crust, undermining the elegance of this classic French dessert. Embrace the blind-baking; your taste buds will thank you!
Smart Planning: How to Make This Tart Ahead
While this elegant pear frangipane tart involves several distinct components and steps, don’t be intimidated! Many elements can be prepared in advance, allowing you to break down the process and make baking day much more enjoyable and less time-intensive. Strategic meal prep is key to mastering this impressive French dessert.
- Sweet Tart Dough: This is an ideal component to prepare ahead. You can mix and chill the dough several days in advance, storing it tightly wrapped in plastic in the refrigerator. For even longer storage, freeze the dough for up to a month. Just remember to transfer it to the refrigerator to thaw completely before you plan to roll it out.
- Poached Pears: The pears can be poached up to three to four days prior to assembling the tart. Once cooled in their poaching liquid, transfer them to an airtight container and refrigerate. Keeping them submerged in the liquid helps them retain moisture and flavor, intensifying their aromatic qualities.
- Frangipane Filling: Frangipane comes together remarkably quickly and stores exceptionally well. Prepare the almond cream filling several days in advance and keep it covered in the refrigerator until you’re ready to use it. It also freezes beautifully; simply ensure it’s fully thawed in the refrigerator before spreading it into the tart shell.
By staggering the preparation of these components, you can transform this seemingly complex dessert into a manageable and stress-free baking project, leaving you more time to savor the delightful process and the delicious end result.
Elegant Presentation: How to Serve Pear Frangipane Tart
Once your magnificent pear frangipane tart emerges from the oven, allow it to cool almost completely before attempting to slice and serve. This cooling period is crucial, allowing the frangipane to set properly and the flavors to fully meld, ensuring clean slices and an optimal texture. While it’s tempting to dive in immediately, patience will be rewarded!
For a beautifully simple and classic presentation, I love to garnish the cooled tart with a delicate dusting of powdered sugar. The fine white powder creates a lovely contrast against the golden-brown crust and the fanned pears. Alternatively, for a glossy finish and an extra layer of subtle fruitiness, you can gently brush the top of the tart with a warmed apricot glaze. This adds a sophisticated sheen that truly catches the eye.
This pear frangipane tart is absolutely exquisite when served on its own, allowing its complex flavors to shine. However, for an added touch of indulgence, a simple dollop of lightly sweetened whipped cream or even a spoonful of crème fraîche makes a wonderful accompaniment. The creamy texture and delicate richness beautifully complement the tender pears and nutty frangipane. This elegant and comforting dessert is an excellent choice for a festive Thanksgiving feast or any special gathering throughout the entire fall and winter holiday season. Its warm, inviting aromas and sophisticated presentation are sure to impress your guests and become a memorable highlight of your dessert table.
