Pear and Frangipane Tart

This gluten-free pear and frangipane tart features a delicate, buttery crust, a rich almond frangipane filling, and beautifully arranged pears on top. The combination of nutty sweetness and juicy fruit makes this an elegant yet simple dessert—perfect for any occasion.

Arguably, one of the best shows to have come out of the modern era is the Great British Baking Show. A recipe that seems to be known by all of the contestants, as well as being a technical challenge, are frangipane tarts. They are always accompanied by a fruit. Well, in this week’s “What is in my pantry” I found canned pears. Therefore, my pear and frangipane tart was born!

Choosing and Storing Pears

Pears are in season at different times depending on the variety:

• Virginia pears (such as Bartlett and Asian pears) are best from August to September.
• Bosc and Anjou pears, known for their firmer texture, are in peak season from October through December.
• Comice pears, which are extra sweet and juicy, are available in the winter months.

If using fresh pears, select ones that are slightly firm but give a little when pressed near the stem. They will continue to ripen at room temperature. To speed up ripening, store them in a paper bag with a banana. Once ripe, keep them in the refrigerator for up to 5 days.

If using canned pears, choose ones packed in juice rather than syrup for a more natural flavor.

Pear and Frangipane Tart

Print Recipe

Pin Recipe

This gluten-free pear and frangipane tart features a delicate, buttery crust, a rich almond frangipane filling, and beautifully arranged pears on top. The combination of nutty sweetness and juicy fruit makes this an elegant yet simple dessert—perfect for any occasion.

• Author: From Sift RVA

Ingredients

Scale 1x2x3x

For the tart:

• 1 cup superfine brown rice flour
• 2 Tbs potato starch
• 2 Tbs tapioca starch
• 1/2 tbsp psyllium husk
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and diced
• 3 to 4 Tbs (45 to 60 ml) ice cold water

For the filling:

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup sugar
• 1 egg
• 1 cup almond flour (almond meal is the same- works just as fine)
• 1 tbsp tapioca starch
• 1 tsp almond extract
• Pears- it is up to you if you use fresh or canned. It will also be up to you to decide how many you wish to place upon your tart. (Fresh, Virginia pears are in season August-September, just FYI)

Cook Mode Prevent your screen from going dark

Instructions

1. To make the crust, place all of the dry ingredients into your food processor. Pulse a few times.
2. Add your diced pieces of butter and begin to pulse. You do not want to completely dissolve the butter, just to make it into peasized pieces.
3. Add your water as you continue to pulse. I ended up needing around 5 tbsp of ice water. As you pulse, the dough will come together to form a ball and wrap in plastic wrap, place in the fridge.
4. Refrigerate for 1-2 hours.
5. Remove your dough from the fridge. Use brown rice flour to flour two pieces of parchment paper and roll it out between them. Take your rolled out dough and mold it to your tart pan. Place back in the fridge for 20 minutes.
6. Set your oven to 350°F in the meantime.
7. While the dough is in the fridge, make your filling.
8. Cream together your butter and sugar. Add the rest of your ingredients and mix for a few minutes. It will appear to be like a loose paste.
9. Remove your tart from the fridge and fill it with the frangipane mixture. Top the mixture with your pears and then proceed to bake for 40 minutes. Allow it to sit on the counter until it is cool and then remove it from your tart pan.

Notes

This recipe was from Sift RVA