Pear Pistachio Frangipane Tart

Buttery crust, creamy pistachio frangipane filling flavored with orange zest and fresh pears combined to make this Pear Pistachio Frangipane Tart one of the best Fall desserts. Serve it up with whipped cream, ice cream or as is.
Pear Pistachio Frangipane Tart slices on a plateStep aside apples, it’s time for pears to shine in this Pear Pistachio Frangipane Tart. I love apple this season, but have always felt pears deserve the spotlight too. I used Anjou pears in this recipe because they keep their shape well when baked. If 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.

Pear Pistachio Frangipane Tart

How to Make Pear Pistachio Frangipane Tart

As always, I start out with my all-butter pie crust for a fool-proof buttery sweet crust that I love. The crust doesn’t have to be par-baked since the filling is thick enough that it won’t make the crust soggy. Frangipane is typically is a mixture of butter, sugar and egg with almond meal. For this recipe I’ve replaced the almond meal with homemade pistachio meal made from grinding raw pistachio in the food processor. Orange zest is added to the pistachio frangipane to brighten its flavor.

How to make Pear Pistachio Frangipane TartPeel and core the pears whichever way you’re used to. Quarter the pears and cut them into thin slices. Arrange them with the core side facing down into the frangipane as pictured. My tart pan only has enough space for 7 or the 8 quarters. If you use a slightly larger round tart pan, you may be able to fit all of the pears in. Then bake until the top if golden brown.

How to make Pear Pistachio Frangipane TartHow to make Pear Pistachio Frangipane Tart When you first take this Pear Pistachio Frangipane Tart out of the oven, it will be very puffy. But as it cools, it will deflate and create some cracks on the surface. That 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.

Pear Pistachio Frangipane TartThis Pear Pistachio Frangipane Tart is a wonderful dessert that’s full of unique Fall flavors. It is beautiful, tastes fantastic and deserves a spot on your dessert table this holiday season. Say yes to pears and pistachio!

More Beautiful Tarts

Pear Pistachio Frangipane Tart slice on a plateIf you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!

5 from 2 votes
Pear Pistachio Frangipane Tart slices on a plate
Pear Pistachio Frangipane Tart
Prep Time
30 mins
Cook Time
45 mins
Resting Time
1 hr 10 mins
Total Time
1 hr 15 mins
 
Buttery crust, creamy pistachio frangipane filling flavored with orange zest and fresh pears combined to make this Pear Pistachio Frangipane Tart one of the best Fall desserts. Serve it up with whipped cream, ice cream or as is.
Course: Dessert
Keyword: frangipane, pears, pistachio
Servings: 8 people
Author: Wild Wild Whisk
Ingredients
For pie crust
  • 1 1/2 cup all-purpose flour
  • 2 rounded tablespoon granulated sugar
  • 1/4 rounded teaspoon kosher salt
  • 5 ounce unsalted butter - cold
  • 3 tablespoon cold water
  • Extra flour for rolling
For filling
  • 4 oz unsalted butter - softened
  • 1/2 cup granulated sugar
  • 1 teaspoon orange zest zest of 1 small orange
  • 1 cup ground pistachio 4 1/4 oz
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 2 large egg
  • 1/2 teaspoon vanilla extract
  • 2 Pears
Instructions
Make the dough
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. In the bowl of the same food processor, ground the pistachio until mealy, set aside.
  2. Add sugar, orange zest and soften butter to the same food processor and cream together.
  3. Add ground pistachio, flour and salt, and pulse until combined.
  4. Beat the eggs with the vanilla extract and add to the food processor. Pulse until a smooth paste forms.
  5. Refrigerate the mixture for at least an hour.
Assemble and bake
  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. Press the rolling pin along the edge of the tart pan to take off excess dough, place in the freezer for 5 - 10 minutes.
  5. In the mean time, wash the pears, peel and quarter. Remove the core and cut into thin slices crosswise.
  6. Take the tart pan out of the freezer and poke the dough with a fork all over to create steam vents.
  7. Add the pistachio frangipane filling and spread it with a spatula evenly.
  8. Add pears on top of the filling and push them slightly into the filling.
  9. Bake in the middle rack for 40 - 45 minutes uncovered until the top is golden brown and puffed up.
  10. Remove and let cool on a wire rack completely before cutting into the tart.
  11. Serve with a dusting of powder sugar.

Shop The Recipe Tools

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting my blog.

Pear Pistachio Frangipane Tart made with fresh pears, pistachio frangipane filling flavored with orange zest, a wonderful tart recipe for Autumn and the holidays. #wildwildwhisk #peartart #pistachio #frangipane
Follow:

Are you hungry for more?

Sign up for email updates and never miss a recipe

+ Get my FREE ebook ROOM FOR PIE!

Share:

4 Comments

  1. October 13, 2018 /

    Frangipane is among my very favourite desserts and using pistachios is absolute genius. I’m loving the pear and orange as well. This is definitely making my to-bake list

  2. Kenneth Orloff
    October 8, 2018 /

    Sure looks tasty.

  3. October 8, 2018 /

    This is gorgeous! You’ve a very talented baker!

    • Trang
      Author
      October 8, 2018 /

      Thank you so much Mimi!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin222
Share4
Tweet