This Pear and Raspberry Frangipane Tart is a twist on a classic french dessert that has a sweet pastry crust, raspberry jam layer, sweet almond filling, topped with juicy and ripe pears.
Okay, I am wildly excited to be sharing this recipe with all of you. It is one of my favorites ever ever ever and is now one of Micah’s favorites also. I made this twice in two weeks and only one was for Thanksgiving. When I went to New York for the weekend there was two pieces missing from this tart and when I returned Micah had demolished the entire pie within two days. Impressive. I’m not even mad because I know how insanely delicious and flavorful this recipe is. When I brought it for Thanksgiving Micah’s sister-in-law told me, “This is something you get on a cruise ship Christina. This is so good!” I still crack up at that comment because it’s such a midwest thing to say. However, no one could either pronounce, remember the name, or understand what I was saying when I would say frangipane. This recipe is now dubbed “pear pie” thanks to Micah and it is definitely easier to say.
The flavors are anything but easy though. It all begins with this lovely sweet pastry dough above. I roll mine in between parchment to make it easier to roll and transfer into the pan (yes, that is a pie pan I couldn’t find my tart pan). If you’re working with Earth Balance vegan butter (which is the only vegan butter you should be using) then the dough can be tricky. You HAVE TO keep this dough chilled. I repeat, this dough NEEDS to remain COLD, like super cold but not frozen (totally froze mine). Otherwise, you are going to have a buttery mess on your hands trying to make it work.
After molding the sweet pastry dough into your man, trim the excess flush with the pan (no need for fancy crimping here, this is a tart), and par bake your crust. Par bake refers to pre-cooking your crust to a light golden brown so that it has a chance to puff and reveal its flaky self to the tart. My pie weights are somewhere in a box in my garage (woes of moving) so I used dried white beans that I save in a plastic bag and use them only to weigh down dough in the oven. Line your crust with parchment or foil and throw the beans or weights on top to prevent air bubbles from forming.
Next, you need to peel and slice your pears evenly and thinly. Try to be neat with this and keep the pear slices all together in the original shape of the pear. Trust me, this will make your life so much easier rather than placing slice by slice. Don’t do that, please.
Now that the sweet pastry crust is ready to go its time to assemble. In the back left corner is the frangipane filling. Eggs (vegan option available in the recipe), coconut milk, almond flour, sugar, vanilla, almond extract, etc. Somewhere in the middle is raspberry jam.
Oh how I adore raspberry jam. The first tart I made I excluded the raspberry but the one I took to Thanksgiving had it which is pictured above. Smooth a tablespoon or two of raspberry jam on the bottom of the pastry crust. Don’t overdue it. This isn’t the raspberry show and we still have that delicious frangipane to add.
Pour the frangipane filling over the raspberry jam. It should even itself out but if not just make sure to spread it in an even layer but try to not mix the jam and the filling together. We want a clean line of raspberry and frangipane.
Next up you need to add the pears. With your knife or a small spatula lift all pear slices up at once and arrange on top of the frangipane filling. They will sink down just a bit but you may add as many pears as you like to this. These pears were extremely large and I could not fit more than two (4 halves) onto the tart.
Allow to cool completely before dusting tons of powdered sugar over the top.
What to expect from this tart?
- flaky sweet pastry crust
- juicy ripe pears
- sharp raspberry
- warm and nutty almond filling
No need to overcomplicate this dessert and serve it with anything, it speaks for itself.
The pears slightly brown and their sugars caramelize and it is just such a beautiful thing.
To portion, I split each set of pears in half so that each piece has juicy pears on top. This makes for 8 slices but you can always slice it more and it will be less calories.
The beautiful layers from top to bottom: pears, almond frangipane, raspberry, sweet pastry crust.
An even closer look to see the texture of the frangipane. The almonds provide amazing flavor and texture to this dessert.
This Pear + Raspberry Frangipane Tart is so sophisticated and filled with flavor. I swear there is a layer of crack that bakes up in this. It may be in between the raspberry and frangipane!
I hope you enjoy this dessert as much as we have and that it will find a place on your Christmas dessert table!
For more almond recipes be sure to check out these posts!
Homemade Almond Milk – one of the #1 recipes on this blog 🙂
Raspberry Almond Thumbprint Cookies – one of my favorite types of cookies and flavor combinations!
Cherry Almond Bars – the horrible photography does these bars such a disservice because they are seriously AMAZING!
Strawberry Raw Vegan Cheesecakes – the creamy cheesecake filling is perfect with the almond crust!