Red Wine Poached Pear Frangipane Tart

Few desserts combine elegance and warmth quite like a red wine poached pear frangipane tart. With its striking ruby-tinted pears nestled into a buttery almond cream filling, all set in a crisp tart shell, this dessert is as visually stunning as it is delicious. The flavors are layered and complex—the pears absorb the spice-infused red wine, the frangipane brings a nutty sweetness, and the tart shell adds structure and crunch. Despite its sophisticated look, the process is straightforward once broken down into steps. This tart makes a perfect centerpiece for dinner parties, holiday gatherings, or anytime you want to impress with a bakery-worthy treat made at home.

Ingredients

For the Poached Pears

• 4 medium firm pears (Bosc or Anjou)
• 1 bottle (750 ml) dry red wine (Merlot or Cabernet Sauvignon work well)
• 1 cup granulated sugar
• 1 cinnamon stick
• 3 whole cloves
• 2 star anise
• 1 strip orange zest
• 1 strip lemon zest

For the Tart Shell

• 1 ½ cups (180 g) all-purpose flour
• ½ cup (115 g) unsalted butter, chilled and cubed
• ¼ cup (50 g) granulated sugar
• 1 large egg yolk
• 2–3 tablespoons ice water
• Pinch of salt

For the Frangipane Filling

• ½ cup (115 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• 1 cup (100 g) almond flour (finely ground almonds)
• 2 large eggs
• 1 teaspoon almond extract
• 1 tablespoon all-purpose flour (to stabilize filling)

For Garnish (optional)

• 2 tablespoons apricot jam, warmed (for glaze)
• Sliced almonds, toasted

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Instructions

Step 1: Poach the Pears

1. Peel pears, leaving stems intact for presentation. Slice a thin piece off the bottom of each pear so they stand upright.
2. In a large saucepan, combine red wine, sugar, cinnamon stick, cloves, star anise, and citrus zests. Bring to a gentle simmer over medium heat.
3. Add pears and poach for 20–25 minutes, turning occasionally, until tender but still firm.
4. Remove pears with a slotted spoon and let cool. Strain poaching liquid and return it to the pan. Simmer until reduced by half into a syrupy glaze. Set aside.

Step 2: Prepare the Tart Shell

1. In a food processor, pulse flour, sugar, and salt. Add chilled butter and pulse until mixture resembles coarse crumbs.
2. Add egg yolk and 2 tablespoons ice water. Pulse until dough just comes together. If needed, add another tablespoon of water.
3. Turn dough out, shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
4. Roll out chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press into the pan, trim edges, and prick bottom with a fork.
5. Line shell with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, then bake another 10 minutes until golden. Cool completely.

Step 3: Make the Frangipane Filling

1. In a bowl, cream butter and sugar until light and fluffy.
2. Beat in eggs one at a time, followed by almond extract.
3. Stir in almond flour and 1 tablespoon all-purpose flour until smooth.

Step 4: Assemble the Tart

1. Spread frangipane evenly into the cooled tart shell.
2. Slice poached pears in half and core them. Thinly slice each half crosswise, keeping slices attached at the stem so they fan out beautifully.
3. Arrange pear halves decoratively on top of the frangipane. Press gently so they nestle slightly into the filling.
4. Bake tart at 350°F (175°C) for 35–40 minutes, until frangipane is golden and set.

Step 5: Finish and Glaze

1. Remove tart and cool slightly. Brush pears with reduced red wine syrup or warmed apricot jam for shine.
2. Sprinkle toasted sliced almonds around the edges for texture.

Conservation and Storage

• Room temperature: Store covered for up to 1 day.
• Refrigerator: Keeps well in an airtight container for 3–4 days. Bring to room temperature before serving for best flavor.
• Freezer: The tart can be frozen (unglazed) for up to 1 month. Thaw overnight in the fridge and rewarm briefly in the oven before glazing and serving.

Variations

• Wine Options: Swap red wine for white wine with vanilla and cardamom for a lighter, golden look.
• Nut Flavors: Replace almond flour with hazelnut or pistachio flour for a unique twist.
• Pear Alternatives: Poach apples or stone fruits like plums in spiced wine.
• Crust Shortcut: Use a high-quality store-bought tart shell if pressed for time.
• Chocolate Base: Spread a thin layer of melted dark chocolate on the tart shell before adding frangipane for richness.

Serving Suggestions

• Serve warm or at room temperature with a dollop of lightly sweetened whipped cream.
• Pair with a scoop of vanilla bean or cinnamon ice cream for extra indulgence.
• Drizzle with leftover red wine syrup for added depth.
• Perfect as a holiday dessert or an elegant finale to a dinner party menu.
• Pair with coffee, dessert wine, or port to enhance flavors.

Tips for Perfecting the Dish

1. Choose the right pears: Firm Bosc or Anjou pears hold shape best when poached.
2. Don’t over-poach: Keep pears tender but not mushy so they slice and present well.
3. Cool pears completely: Warm pears will release liquid into the frangipane and affect baking.
4. Fan pears evenly: Thin slices that stay attached at the stem create a professional presentation.
5. Use tempered butter for frangipane: Room-temperature butter blends better and produces a fluffy filling.
6. Glaze for shine: A simple apricot jam glaze enhances both appearance and flavor.

Conclusion

The red wine poached pear frangipane tart strikes the perfect balance between rustic warmth and refined elegance. The pears, infused with spice-laden wine, sit beautifully on an almond cream base that bakes into a golden, aromatic filling. Beyond its stunning presentation, the tart is flexible—adaptable with different fruits, nuts, or flavorings to suit the occasion. Whether for a holiday table, a romantic dinner, or an afternoon tea, this tart transforms seasonal pears into a memorable dessert. It’s proof that with thoughtful steps and quality ingredients, you can create a show-stopping dish that delights both the eyes and palate.

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Red Wine Poached Pear Frangipane Tart

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• Author: hafsahafsa
• Total Time: 1 hour 55 minutes
• Yield: 1 (9-inch tart, 8 servings) 1x
• Diet: Vegetarian

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Description

A show-stopping dessert featuring ruby-tinted poached pears nestled in almond frangipane cream inside a buttery tart shell. Elegant, festive, and surprisingly easy to make.

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Ingredients

Scale 1x2x3x

For the Poached Pears

4 medium firm pears (Bosc or Anjou)

1 bottle (750 ml) dry red wine (Merlot or Cabernet Sauvignon)

1 cup granulated sugar

1 cinnamon stick

3 whole cloves

2 star anise

1 strip orange zest

1 strip lemon zest

For the Tart Shell

1 ½ cups (180 g) all-purpose flour

½ cup (115 g) unsalted butter, chilled and cubed

¼ cup (50 g) granulated sugar

1 large egg yolk

2–3 tablespoons ice water

Pinch of salt

For the Frangipane Filling

½ cup (115 g) unsalted butter, softened

½ cup (100 g) granulated sugar

1 cup (100 g) almond flour

2 large eggs

1 teaspoon almond extract

1 tablespoon all-purpose flour

For Garnish (optional)

2 tablespoons apricot jam, warmed (for glaze)

Sliced almonds, toasted

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Instructions

Step 1: Poach the Pears

Peel pears, leaving stems intact. Trim bottoms so they stand upright.

In a saucepan, combine red wine, sugar, cinnamon, cloves, star anise, and citrus zests. Bring to a simmer.

1. Add pears and poach 20–25 minutes until tender but firm.

2. Remove pears and reduce liquid to a syrup. Set aside.

Step 2: Prepare the Tart Shell

Pulse flour, sugar, and salt in a food processor. Add butter and pulse until crumbly.

Add egg yolk and water until dough forms. Wrap and chill 30 minutes.

Roll dough to fit a 9-inch tart pan. Blind-bake at 375°F (190°C) for 25 minutes. Cool completely.

Step 3: Make the Frangipane Filling

Beat butter and sugar until fluffy.

Add eggs one at a time, then almond extract.

Stir in almond flour and all-purpose flour until smooth.

Step 4: Assemble the Tart

Spread frangipane evenly into tart shell.

Halve and core poached pears. Thinly slice and fan them over filling.

Bake at 350°F (175°C) for 35–40 minutes until frangipane is golden and set.

Step 5: Finish and Glaze

Brush pears with red wine syrup or apricot jam.

Sprinkle with toasted sliced almonds.

Notes

Use firm pears (Bosc or Anjou) so they hold shape while poaching.

Don’t over-poach—the pears should stay intact and slice beautifully.

 

A thin chocolate layer on the crust before frangipane adds richness.

• Prep Time: 40 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Nutrition

• Calories: 420
• Sugar: 32 g
• Sodium: 105 g
• Fat: 22 g g
• Saturated Fat: 11 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 4 g
• Protein: 7 g
• Cholesterol: 75 mg

Keywords: red wine poached pear tart, frangipane tart, holiday tart, pear dessert, almond cream tart