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Two slices of pear frangipane tart with pistachios on a plate.
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4.85 from 13 votes

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.
Prep Time30 minutes
Cook Time45 minutes
Resting Time1 hour 10 minutes
Total Time1 hour 15 minutes
Course: Dessert, Pie
Cuisine: American
Servings: 8 people
Author: Trang Doan

Equipment

Ingredients

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

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
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