Pear Frangipani Tart — Foster's Supermarket
Pear Frangipani Tart

by Chef Paula Stonoga

These pear tarts are the definition of gourmet dessert! If you are a baker looking to test their skills or searching for that show stopper recipe, look no further!


Pie Crust

  • 2 1/2 cups all purpose flour
  • 1 cup unsalted butter, cold, cut into pieces
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 cup ice water for the tart filling
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 1 large egg
  • 1 tsp almond extract
  • 1 cup almond flour
  • 1 Tbsp all purpose flour
  • 4medium pears, sliced thinly
  • 2 Tbsp powdered sugar for dusting on top ofthe tart  


  1. Add the flour, butter, salt, and sugar to the bowl of a
    food process and pulse until there are no large chunks
    of butter left (small pieces are fine)

2. Slowly add in the ice water, and continue to
pulse until the dough comes together into a
single clump. Remove from the food
processor, divide in half, and refrigerate until
ready to use. (You’ll only need 1/2 of the
dough for this recipe, so I like to wrap the
second one tightly in plastic wrap and freeze it
to use later. It freezes perfectly!)

3. Preheat oven to 375F. Roll out your tart dough
into a circle about 1/4 inch thick, and fit it into
your 10-inch tart pan with removable bottom.
Set the crust in the refrigerator while you
make the filling.

4. In the bowl of a stand mixer with the paddle
attachment (or with electric beaters), cream together
the butter and sugar until light and fluffy. Add the salt,
egg, and almond extract and mix well to combine.

5. Finally add the almond flour and the all purpose
flour and mix until combined.

6. Spread the almond mixture evenly into the bottom of
your pie shell. It helps to dollop the filling evenly
across the surface of the pie crust before spreading it

7. Add the sliced pears on top of the almond filling,
arranging them any way you like. I took groups of 6-9
thin slices, fanned them out slightly, and pressed them
gently into the filling.

8. Bake for about 35 minutes. The filling should be
puffed up and golden brown. I tented mine with a piece
of aluminum foil for the last 10 minutes of baking to
keep it from getting too brown on top.