Pear Frangipane Tart (Pistachio)

A buttery crust, creamy pistachio frangipane filling flavored with orange zest, and fresh pears combine to make my Pear Frangipane Tart. It’s one of the best — and most unique — fall dessert options ever! Serve it up with whipped cream, ice cream, or as is.

Step aside apples, it’s time for pears to shine in this pear and frangipane tart. Paired with my special homemade pistachio frangipane and all-butter pie crust, it’s a wonderful dessert that’s full of fall flavors. It’s beautiful to look at, tastes fantastic, and deserves a spot on your dessert table this holiday season. Say yes to pears and pistachio!

Why you’ll love this recipe

• Flavorful – the combination of sweet and juicy pears with the rich and nutty pistachio filling creates a truly delightful dessert.
• Fun for Fall – I love apples this season, but have always felt pears deserve some of the spotlight too. They complement the pistachio frangipane filling and the buttery tart crust so well. I love bringing this somewhat unexpected pairing to parties and get-togethers. Everyone always loves it!
• Easy to make – while it may seem intimidating, this recipe is actually very easy. All you need are a few basic ingredients, the correct equipment, and some patience.
• Gorgeous presentation – my pear frangipane tart not only tastes amazing, but it also looks great too. I deliberately arrange the pears in a fancier pattern so that it’s impressive enough to serve to guests.

Tools you’ll need

You’ll need the following tools to make my frangipane and pear tart:

• A food processor to grind pistachio nuts into pistachio meal for the pistachio frangipane and also to make the pie dough.
• An 8″ or 9″ round tart pan for baking the pear tart.

Ingredients and Substitutions

As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:

1. All-purpose Flour – this is used to make the all-butter tart crust and the pistachio filling. For the crust, AP flour works just fine but if you want a more tender crust, you can try pastry flour. If you’d like to make your pear frangipane tart gluten-free, you can use your favorite 1:1 GF flour instead for both the crust and the filling.

2. Granulated Sugar – used to sweeten both the crust and the filling.

3. Unsalted Butter – I use unsalted butter for most of my baked goods — I like having better control over the sodium content. Make sure it is cold for the crust. Some of it will remain intact as it bakes, giving you little pockets of flakiness. You also need butter for the filling, though that should be softened to room temperature to make it easier to incorporate.

4. Salt – A key ingredient, even in sweet recipes! Salt enhances the overall flavor of the crust and filling.

5. Ground Pistachio – Frangipane is typically a mixture of butter, sugar, and egg with almond meal. For this frangipane pear tart recipe, I’ve replaced the almond meal with a homemade pistachio meal made from grinding raw pistachio in the food processor. I typically buy already-shelled pistachios to make it easier. If you cannot find raw pistachios, roasted pistachios will work but it has to be unsalted.

6. Pears – I used Anjou pears here because they keep their shape well when baked. If you’re interested, check out this post where I made a delicious pear smoothie and talked about all the different types of pears and what they’re good for.

7. Eggs – Also used in the frangipane. The eggs bind the ingredients together, add structure, and contribute to the richness and creaminess of the filling.

8. Orange Zest – Added to the frangipane to brighten its flavor.

9. Vanilla Extract – For more complexity and warmth to the frangipane.

How to Make a Pear Frangipane Tart

The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.

Make the dough

As always, I start out with my all-butter pie crust for a fool-proof buttery sweet crust that I love. It doesn’t have to be par-baked since the filling is thick enough that it won’t make it soggy either.

Add the flour, sugar, and salt to a small bowl and whisk thoroughly to combine. Transfer to a food processor fitted with the dough blade. Add the cubed cold butter and pulse until it is about pea-sized, then drizzle with cold water. When the dough starts to form, remove it from the processor and turn out on your counter. Shape into a disk and refrigerate for an hour.

Note: I use a food processor to make my pie crust for pear and frangipane tart here. While you could also use a stand mixer fitted with the dough attachments instead, it makes sense to use a food processor for this recipe since you’ll need to use it for the frangipane too. Less equipment to wash!

Prepare the frangipane

Place the pistachios in the bowl of your food processor, grind until mealy, and set aside. Add the sugar, orange zest, and softened butter to the same bowl and cream until light and fluffy. Introduce the ground pistachios, flour, and salt, and pulse to combine. Beat the eggs with the vanilla, then add to the processor and process until smooth. Refrigerate your frangipane for 1 hour.

Note: You do not need to wash the food processor after making the pie dough from the previous step!

Assemble and bake

Preheat your oven to 400 degrees F and remove the pie crust dough from the fridge. Place on a floured surface and roll into a circle about 2 inches larger than your pan. Form the dough in your tart pan and chill in the freezer for 5-10 minutes.

Tip: You can use your rolling pin to easily remove any excess crust. Simply roll it along the edge of the pan — that extra dough will fall right off.

While you wait, peel and core the pears whichever way you’re used to. Quarter them, then cut into thin slices.

Remove the tart pan from the freezer and poke with a fork. Add the frangipane filling and spread evenly along the bottom. Add the sliced pears on top with the core side down as shown in the images, pressing down slightly into the filling.

Note: My tart pan only has enough space for 7 or 8 quarters. If you use a slightly larger one, you may be able to fit all of the pears in. Feel free to place them in whichever direction you prefer.

Bake your frangipane and pear tart for 40-45 minutes uncovered, or until the top is golden brown and puffy. Transfer the pan to a wire rack to cool, then serve with a dusting of powdered sugar and enjoy!

Note: When you first take your pear frangipane tart out of the oven, it will be very puffy. It will deflate as it cools, and some cracks may appear on the surface — which is entirely normal. The final product may not look as pretty as when it first comes out of the oven, but it will taste amazing no matter what.

More baker’s tips

• Be mindful not to overwork the pie crust. Once you’ve added the butter, pulse only until pea-sized pieces form. You want some larger pieces to remain intact so you get some of the buttery, flaky pockets I mentioned. Additionally, overworking the dough will cause the gluten to overdevelop, making the crust itself tough.
• Spread the filling evenly. Do your best to work with an even hand when adding the pistachio filling to the bottom of the tart crust. This ensures that it bakes evenly and helps prevent your pear and frangipane tart from being overfilled in some places and underfilled in others.
• Add some crunch. This is optional, but sometimes I like to add a sprinkle of chopped pistachios on top of the tart before baking for a little texture.
• Cool completely before slicing. Allow the pear frangipane tart to cool completely on a wire rack. This will help the filling set and prevent it from crumbling when you cut into it.
• Serve with a scoop of vanilla ice cream or a drizzle of caramel on top for an even more indulgent treat.

Storage

You can store leftover frangipane pear tart covered in foil or in an airtight container in the refrigerator for up to 3 days. Enjoy it chilled or at room temperature.

This tart is also freezer-friendly and will hold up well when frozen and then thawed! To freeze, wrap it tightly in several layers of plastic wrap and foil. It will keep for up to 3 months. Allow it to thaw overnight in the fridge before serving. If you want to crisp the crust back up, pop it in the oven at 350 degrees F for 10-15 minutes.

FAQs

More pistachio recipes

• Pistachio Butter
• Pistachio Cookies
• Pistachio Cupcakes with Orange Mascarpone Frosting
• White Chocolate Pistachio Truffles

4.84 from 12 votes

Pear Frangipane Tart (Pistachio)

By Trang Doan

A buttery crust, creamy pistachio frangipane filling flavored with orange zest, and fresh pears combine to make my Pear Frangipane Tart. It's one of the best — and most unique — fall dessert options ever! Serve it up with whipped cream, ice cream, or as is.

Servings: 8 people

Prep Time: 30 minutes mins

Cook Time: 45 minutes mins

Resting Time: 1 hour hr 10 minutes mins

Total Time: 1 hour hr 15 minutes mins

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Equipment

• Food Processor or
• Stand Mixer
• Round Tart Pan 8" or 9"

Ingredients 

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For pie crust

• ▢ 1 ½ cup all-purpose flour, 202 g
• ▢ 2 tablespoon granulated sugar, rounded, 31 g
• ▢ ¼ teaspoon kosher salt, rounded
• ▢ 5 ounce unsalted butter, cold, 142 g
• ▢ 3 tablespoon cold water
• ▢ Extra flour for rolling

For filling

• ▢ 4 ounce unsalted butter, room temperature, 113 g
• ▢ ½ cup granulated sugar, 99 g
• ▢ 1 teaspoon orange zest, zest of 1 small orange
• ▢ 1 cup ground pistachio, 4 ¼ oz, 120 g
• ▢ ¼ cup flour, 33 g
• ▢ ¼ teaspoon salt
• ▢ 2 large egg
• ▢ ½ teaspoon vanilla extract
• ▢ 2 Pears

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Instructions 

Make the dough

• Add flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
• Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.
• Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to get the flour at the bottom to mix up.
• Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.

Prepare the filling

• In the bowl of the same food processor, ground the pistachio until mealy, set aside.
• Add sugar, orange zest and soften butter to the same food processor and cream together.
• Add ground pistachio, flour and salt, and pulse until combined.
• Beat the eggs with the vanilla extract and add to the food processor. Pulse until a smooth paste forms.
• Refrigerate the mixture for at least an hour.

Assemble and bake

• Preheat oven to 400°F.
• Take pie dough out of the fridge and roll into a circle about 2” larger than your tart pan. Use extra flour to keep dough from sticking to the counter and roller.
• Carefully place the dough over the tart pan, lightly press the dough into the bottom and side of the pan, let the excess dough hang over the side.
• Press the rolling pin along the edge of the tart pan to take off excess dough, place in the freezer for 5 – 10 minutes.
• In the mean time, wash the pears, peel and quarter. Remove the core and cut into thin slices crosswise.
• Take the tart pan out of the freezer and poke the dough with a fork all over to create steam vents.
• Add the pistachio frangipane filling and spread it with a spatula evenly.
• Add pears on top of the filling and push them slightly into the filling.
• Bake in the middle rack for 40 – 45 minutes uncovered until the top is golden brown and puffed up.
• Remove and let cool on a wire rack completely before cutting into the tart.
• Serve with a dusting of powder sugar.

Notes

• Use raw pistachios or roasted and unsalted. If you can find shelled pistachios, it would be most convenient.
• I used Anjou pears for this recipe, you can use any variety as long as they are ripe but firm.

Nutrition

Serving: 160g, Calories: 528kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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