Bake Up a Showstopper: The Easiest Pear and Frangipane Tart for Easter

Spring is in the air, and Easter is just around the corner! This year, ditch the stress of complicated desserts and impress your guests with this effortlessly elegant Pear and Frangipane Tart.

Not only is it stunningly beautiful, but it’s also surprisingly easy to make, even for beginner bakers. The buttery, flaky crust pairs perfectly with the smooth, almond-flavored frangipane filling and the juicy sweetness of the pears, creating a truly delightful dessert experience.

Here’s what you’ll need:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3-4 tablespoons ice water

For the Frangipane:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 cup almond flour
• 1/4 cup all-purpose flour
• 1/4 teaspoon almond extract

For the Topping:

• 2-3 ripe pears, thinly sliced
• Apricot jam, warmed (optional)
• Sliced almonds (optional)

Instructions:

1. Make the Crust:

In a large bowl, whisk together the flour and salt. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.

Gradually add the ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overmix!

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Preheat the Oven and Prepare the Pan:

Preheat your oven to 375°F (190°C). Grease a 9-inch tart pan with removable bottom.

3. Roll Out the Dough:

On a lightly floured surface, roll out the chilled dough into a circle about 1/4 inch thick.

Gently transfer the dough to the prepared tart pan, pressing it into the bottom and sides. Trim any excess dough around the edges.

4. Blind Bake the Crust (Optional):

For a crispier crust, pre-bake the empty tart shell. Line the dough with parchment paper and fill it with pie weights or dried beans.

Bake for 15-20 minutes, or until the edges are lightly golden brown. Remove the weights and parchment paper and let the crust cool slightly.

5. Make the Frangipane:

In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond flour, all-purpose flour, and almond extract until just combined.

6. Fill the Tart:

Pour the frangipane filling into the cooled tart shell. Smooth out the top with a spatula.

7. Arrange the Pears:

Arrange the thinly sliced pears over the frangipane filling, in a fan-like pattern or any way you like.

8. Bake the Tart:

Bake the tart for 45-50 minutes, or until the frangipane is golden brown and set.

9. Cool and Serve:

Let the tart cool completely on a wire rack before serving.

Tips:

• If your pears are very juicy, you can toss them with a sprinkle of cornstarch before arranging them on the tart to prevent excess leaking.
• For an extra touch of sweetness and shine, brush the cooled tart with warmed apricot jam.
• To add a bit of crunch, sprinkle the top of the tart with sliced almonds before baking.
• This tart can be stored at room temperature for up to 2 days, or in the refrigerator for up to 4 days.

**With its simple ingredients and easy-to-follow instructions, this Pear and Frangipane Tart is the perfect