Description
Ruby red pears over almond frangipane in a crisp pâte sucrée. Spiced wine poach, clean slices, bakery-level finish at home.
Ingredients
Pears
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Dry red wine: 750 ml
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Water: 250 ml
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Sugar: 200 g (1 cup)
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Orange peel: from 1 orange
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Cinnamon stick: 1; star anise: 2; whole cloves: 4
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Vanilla bean 1 (split) or extract 2 tsp
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Firm pears (Bosc or Anjou): 4 large, peeled, halved, cored
Pâte Sucrée
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All-purpose flour: 200 g (1⅔ cups)
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Powdered sugar: 60 g (½ cup)
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Fine salt: ¼ tsp
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Cold unsalted butter: 115 g (½ cup), cubed
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Large egg yolk: 1
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Ice water: 1–2 tbsp, as needed
Frangipane
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Soft unsalted butter: 90 g (6 tbsp)
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Sugar: 100 g (½ cup)
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Fine salt: ⅛ tsp
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Large eggs: 2
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Almond flour: 140 g (1¼ cups)
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All-purpose flour: 20 g (3 tbsp)
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Almond extract: ¼–½ tsp
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Orange zest: ½ tsp (optional)
Finish
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Apricot jam or red currant jelly: 60 g (¼ cup)
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Reduced poaching syrup: 2–3 tbsp
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Sliced almonds: 2 tbsp (optional)
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Powdered sugar (optional)
Instructions
Instructions
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Poach pears. Combine wine, water, sugar, citrus, spices, and vanilla. Simmer to dissolve sugar. Add pears; poach 15–20 min, turning once, until just tender. Remove pears. Reduce liquid to ~300 ml (1¼ cups). Cool.
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Make dough. Whisk flour, powdered sugar, salt. Cut in butter to sandy crumbs. Mix in yolk and 1 tbsp water; fraisage until it holds. Add drops of water only if dry. Wrap; chill 45–60 min.
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Blind-bake shell. Heat oven 375°F/190°C. Roll to fit a 9–10 in tart pan. Dock. Freeze 15 min. Line and weight. Bake 15 min. Remove weights; bake 7–10 min until dry and lightly golden. Cool. Lower oven to 350°F/175°C.
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Frangipane. Cream butter, sugar, and salt 1–2 min. Beat in eggs one by one. Fold in almond flour, AP flour, extract, zest.
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Prep pears. Pat dry. Fan each half with thin slices, keeping stem end intact. Brush with a little reduced syrup.
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Assemble. Spread frangipane in cooled shell. Arrange 5–6 fanned halves on top.
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Bake. 350°F/175°C, 35–45 min until frangipane puffs and sets. Cool 20 min.
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Glaze. Warm jam with 2–3 tbsp reduced syrup; strain. Brush pears and exposed frangipane. Finish with almonds. Cool to room temp before slicing.
Notes
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Use firm-ripe pears; overripe fruit collapses.
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Keep poach at a gentle simmer for clean texture.
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Dry pears well to avoid soggy spots.
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Do not overbake; carryover heat finishes the center.
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For sharp edges, chill dough and freeze the lined shell before baking.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Poach, Blind-Bake, Bake
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice (1/10 tart)
- Calories: 480 kcal
- Sugar: 30 g
- Sodium: 90 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 80 mg
Keywords: red wine poached pear tart, frangipane tart, pear frangipane, pâte sucrée, almond tart, holiday dessert