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pear frangipane tart

Red Wine Pear Frangipane Tart

This red wine pear frangipane tart is the perfect holiday dessert. Light and creamy frangipane filling layered with gorgeous red wine poached pears baked in a buttery sweet tart crust. Drizzle with red wine caramel sauce.
4.82 from 11 votes
Prep Time: 20 mins
Cook Time: 40 mins
resting: 1 d
Serves: 12 servings
Calories: 560kcal


Poached Pears

  • 5 ounces (142 g) sugar
  • 16 ounces (454 g) red wine Cabernet or Merlot
  • 8 ounces (227 g) orange juice
  • 1 large (12 g) orange peel
  • 10 whole (2 g) cloves
  • 1 stick (4 g) cinnamon
  • 2 teaspoons vanilla extract
  • 4 medium (712 g) bosc pears or another pear good for baking

Pate Sucre (sweet tart dough)

  • 4 ounces (113 g) powdered sugar
  • 8 ounces (227 g) unsalted butter room temperature
  • 12 ounces (340 g) all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 large egg room temperature

Frangipane Filling

  • 6 ounces (170 g) almond paste
  • 4 ounces (113 g) butter softened
  • 2 whole eggs
  • 1 ounce (28 g) sugar
  • 1 ounce (28 g) cake flour sifted
  • 1/4 teaspoon salt


  • Stand Mixer
  • 9 1/2 inch tart pan


For The Wine Poached Pears

  • Place sugar, wine, orange juice, vanilla, and spices into your saucepan and bring to a simmer
  • Peel your pears and place them into the poaching liquid. Make sure they are covered. If they aren't, add more wine or juice until they are covered.
  • Let your pears cook in the poaching liquid for 15 minutes. Occasionally turning them to make sure they are cooking on all sides evenly.
  • Transfer the pears and liquid to a container with a lid (making sure pears are covered) and allow them to cool overnight. The pears will deepen in color overnight.

For the Tart Dough

  • Blend butter, salt and sugar in the bowl of a stand mixer with the paddle attachment until combined
  • Add in your egg and vanilla. Add in flour slowly and mix on low until a dough forms
  • Place dough onto plastic wrap and flatten into a disk. Chill 24 hours before use

For the Frangipane FIlling

  • Use paddle attachment on low speed to blend together almond paste and sugar.
  • Add softened butter and blend in completely.
  • Add eggs two at a time, then flour.

Tart Assembly

  • Take your tart dough out of the fridge about 20 minutes before you roll it out.
  • Roll your tart dough to about 1/8" thick and press into a tart pan. Do not grease the pan. Push the dough into the ridges of the tart pan and down into the corners evenly.
  • Cut off the excess dough and freeze the tart for 20 minutes.
  • Place some aluminum foil into the tart carefully and press down into the corners. Fill with pie weights or dry beans. Bake in your preheated oven for 15 minutes.
  • Remove the pie weights by carefully lifting out the aluminum foil and bake for 10 more minutes. Let tart cool completely.
  • Fill your tart with your frangipane filling and smooth so it's flat before adding your sliced pears.
  • Slice your poached pears length-wise and arrange onto the frangipane filling
  • Sprinkle some sliced almonds along the outside if desired
  • Bake the tart at 350 for 40 minutes or until the frangipane filling begins to puff and surround the fruit in the center of the tart. Use a crust cover for the first 20 minutes, then remove.
  • Reduce your poaching liquid until it is thick (It should reduce to about 1/3 it's original volume). It will get thicker as it cools.
  • Serve your tart slightly warm or cold with ice cream and the reduced poaching liquid.


Important Things To Note Before You Start
1. Bring your butter and eggs to room temperature before you begin.
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. You can use All Purpose Flour instead of Cake Flour, if preferred. 
5. The tart is not very sweet, so I highly recommend reducing the poaching liquid to drizzle over the tart for added sweetness!


Serving: 1serving | Calories: 560kcal (28%) | Carbohydrates: 67g (22%) | Protein: 6g (12%) | Fat: 28g (43%) | Saturated Fat: 15g (75%) | Cholesterol: 79mg (26%) | Sodium: 229mg (10%) | Potassium: 249mg (7%) | Fiber: 4g (16%) | Sugar: 36g (40%) | Vitamin A: 791IU (16%) | Vitamin C: 13mg (16%) | Calcium: 58mg (6%) | Iron: 2mg (11%)