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