If there's one thing that brings joy, it's dessert. I never pass on the dessert menu, and my home meals are no different. Each evening deserves a sweet finish, and I love to bake seasonally inspired treats. The latest creation from my kitchen? This delightful pear frangipane tart.

Despite its elegant appearance, this dessert is surprisingly easy to make and delicious. It features a crisp crust, sweet orange marmalade, a luscious cardamom frangipane, soft pears, and crunchy almonds, all coming together to create a treat that will win over even the pickiest eaters.

Ingredients for the Pear Tart

This tart is packed with flavor thanks to a selection of quality ingredients.

Pie crust. A store-bought option is perfectly acceptable here.

Pears. Opt for smaller pears for easier arrangement.

Chai masala or tea bags. I use masala chai to poach the pears, but whole or ground spices work just as well.

Orange marmalade. I prefer Bonne Maman for its delicious compatibility with the tart's flavors, although feel free to explore other options.

Aquafaba. This vegan frangipane uses aquafaba from canned chickpeas—save the chickpeas for another recipe.

Almond flour. Finely ground or regular both work.

Salt. A pinch in every dessert is essential.

Cardamom. Freshly ground is ideal, but any type will do.

Granulated sugar. Used in both the poaching liquid and the frangipane mix.

Sliced almonds. A crunchy topping that adds a delightful finish.

Powdered sugar. My secret for a beautiful presentation.

Flavor-Building Tips

Frangipane may sound fancy, but it's quite easy to make. I wanted to highlight cardamom for its floral sweetness, which complements the sweet pears beautifully. The addition of orange marmalade enhances the flavors, with its slight bitterness blending perfectly with the cardamom and boosting the pears' sweetness. A pinch of salt in the poaching liquid and frangipane helps to elevate all the flavors.

Assembling the Pear Tart

When tackling a dessert with multiple components, it's best to focus on each part individually and prep in advance for a smoother assembly.

For the pie crust. Prepare and bake the pie crust a day ahead. Just line the tart pan and bake until golden, then set aside.

For the pears. Poach the pears for about 10 minutes, then let them cool while you work on the frangipane.

For the frangipane. This mixture comes together quickly and can chill in the fridge until you're ready to use it.

Serving Suggestions

While the frangipane tart is delightful on its own, I love adding a dollop of cardamom whipped cream or a scoop of ice cream for extra indulgence. Pair it with a shot of espresso for a truly luxurious experience.

This tart can be stored in the fridge for several days, if there are any leftovers. Here are a few other seasonal desserts I plan to bake this fall.

Pumpkin Bread Season: The Only Recipe You'll Want to Bookmark

A one-bowl delight that captures the essence of fall.

The Cookie Tiramisù That Will Blow Your Mind

Get ready for a surprisingly simple recipe.

Salted Caramel Pots De Crème: Your New Favorite Dessert

A deliciously rich burnt sugar experience.

Description

A stunning dessert that embodies fall flavors.

Ingredients

  • 1 pie crust

For the poached pears:

  • 2–3 small Bartlett pears, halved
  • 2 masala chai tea bags
  • 1 tablespoon granulated sugar
  • Pinch of salt

For the frangipane:

  • 1/3 cup aquafaba
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon fresh ground cardamom
  • Pinch of salt
  • 1 1/2 cups almond flour

For the tart:

  • 3–4 tablespoons orange marmalade
  • A handful of sliced almonds

Instructions

  1. Make the pie crust. Line a tart pan with the pie crust, pressing it into the bottom and sides. Chill in the fridge for a few minutes before baking until golden brown. Set aside.
  2. Poach the pears. In a pot, combine about four cups of water with the tea bags, sugar, and salt, and bring to a simmer. Add the halved pears and simmer for about 10 minutes until just tender. Avoid overcooking. Once ready, remove from the pot and let cool. Slice and set aside.
  3. Prepare the frangipane. In a stand mixer, whisk aquafaba on high until it turns white and thick. Add sugar and whisk until glossy. Mix in cardamom, salt, and almond flour until smooth. Adjust with more almond flour if too wet.
  4. Assemble the tart. Preheat the oven to 350°F. Spread orange marmalade on the bottom of the baked tart shell. Pour in the frangipane, ensuring the layers remain separate. Press the pears into the frangipane, topping with sliced almonds.
  5. Bake for 45-50 minutes until the frangipane is golden and a toothpick comes out clean. If the almonds darken too much, cover with foil. Once baked, glaze pears with a bit of marmalade, let cool, and dust with powdered sugar. Enjoy!
  • Prep Time: 30
  • Cook Time: 50
  • Category: dessert

Keywords: frangipane, pear, tart