The MOST divine Pear Frangipane Tart made with Berry-Poached Pears and crisp shortcrust pastry. Easy to make. Gluten Free. Optional dairy free.
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Introducing my gluten free Pear Frangipane Tart with Berry-Poached Pears
I am completely besotted with this gluten free Pear Frangipane Tart. Not only is it absolutely beautiful, with its purple-hued Berry-Poached Pears nestled in golden, almond-sprinkled frangipane sponge… But it is absolutely DIVINE to eat too. The delightfully crisp, gluten free shortcrust pastry, encases a bed of soft, sweet, almond-infused, flourless frangipane and contrasting poached fruit. It’s too much to resist.
Seriously. You HAVE to make this! And I promise… While it may look all fancy and special, it really isn’t hard to make at all. (Sssshhhh 🤫… Don’t tell the guests!)
What is Frangipane?
Frangipane is one of those recipes that is worth getting obsessed with. It tastes as exotically delicious as it sounds… And yet it’s exceptionally uncomplicated and easy to make! But what exactly is it?
The history of Frangipane dates back to the 16th Century, although it is unclear what inspired its creation. Some say it was named after the Italian nobleman (Marquis Muzio Frangipani) who (apparently) introduced almond-scented gloves (yes… really!)… Others suggest it was inspired by the delightfully-scented Frangipani flower. But either way, it was the pastry chefs of France who created this most aromatic, baked almond cream that we now know and love as Frangipane.
While definitely not the same as marzipan, Frangipane nonetheless has the same distinctive almond flavour and nutty texture on account of its key ingredients of ground almonds and almond extract.
And with its simple method and unmistakable taste, it has become the favoured base for many a dessert… From the iconic English Bakewell Tart… Through a seasonal Frangipane Mince Pies Tart and all-year fruit tarts, such as my Rhubarb Frangipane Tart and Cherry Frangipane Tart. I have to admit though… the Pear and Almond Tart shared here is definitely vying for top spot!
Ingredients for making Pear Frangipane Tart (aka Pear and Almond Tart)
The Frangipane cream recipe shared here is of the flourless variety… While I do have recipes which include flour (and are indeed very yummy), I have a particular love for the flourless version. Somehow it always feels a little bit more special, creamier and more decadent.
And on the plus side, for the Coeliacs among us, getting the right gluten free flour and flour blend for the filling is one less thing to worry about.
So… What ingredients are needed to make a Pear Frangipane Tart?
The Pastry Case
Whether making a Pear Tart that is gluten free or not, the first ingredient needed is shortcrust pastry. This will line the tart tin and will need to be ‘blind-baked’ before being filled. Blind-baking ensures the tart case stays crisp with no ‘soggy bottom’.
If you are a wheat eater, then just use your usual basic shortcrust pastry. It doesn’t need to be sweetened… A plain crust will contrast perfectly with the sweetness of the almond cream and tanginess of the pear.
Equally… If you are making the tart gluten free and you have a favourite shortcrust case that you trust, then go ahead and use it. Nonetheless, I have provided my own absolute ‘go to’ Gluten Free Shortcrust Pastry recipe, because it handles and bakes superbly. And there’s no way anyone will know it’s gluten free…
I have included the recipe card at the bottom of the post, but the link just given above, includes step-by-step instructions to help you if less confident.
Berry-Poached Pears (picking the right pears)
Although any variety of culinary pear is good for making a Pear Frangipane Tart, be sure to pick fruit which is still nice and firm. It needs to be able to withstand poaching in simmering juice without breaking down.
Also… Pick pears that are a good size and shape to fit the tart case and the way you wish to arrange them. Making my long, thin tart tin needed pears that were more ‘squat’ in shape than I might have used for a large round tart.
The pears for this recipe have been specifically poached to take on purple hues, using a liquid mix of:
- Lemon Juice (to add a little acidity and keep the pears bright)
- Apple Juice (to ensure the fruitiness is locked into the pears)
- Blackberries and/or Raspberries (for colour and flavour)
- Soft Light Brown Sugar (for caramel sweetness) – although standard white sugar will be fine if this is what you have available.
The Frangipane
The Frangipane is super-easy and needs just 5 ingredients:
- Softened Butter
- Caster Sugar (I use Golden Caster Sugar) – aka superfine sugar
- Ground Almonds (also known as almond meal)
- Almond Extract
- 1 Large Egg (UK sizing)
Please be aware that not all eggs are sized the same around the world. And an egg labelled ‘large’ in the UK may be called ‘extra large’, ‘jumbo’ or ‘very large’ elsewhere. If unsure of how UK large compares to eggs where you are, my Egg Size and Weight International Comparison Chart may help you to work it out.
Is Pear Frangipane Tart safe for Coeliacs (Celiacs)?
Providing the tart is made using a gluten free pastry case, then yes… It is safe for people with Coeliac Disease (Celiac). The Pears and Frangipane are flourless, with no obvious gluten ingredients.
Nonetheless, when baking gluten free due to Coeliac Disease or allergies, it remains important to check all ingredient labels to be sure there is no unexpected gluten or ‘may contain’ warnings.
If you are new to label-checking and cross-contamination, my page ‘Coeliac Disease + Food’ will help with what to look for.
Can I make this Pear Tart dairy free as well as gluten free?
Yes… Absolutely! Just make the usual subs of butter for dairy free fat for the pastry (choose a block butter alternative such as Flora or Stork baking block… And block vegetable fat if vegetarian (eg Trex) as it needs to be ‘rubbed in’).
And also switch out the dairy butter in the Frangipane.
Ready to try my Gluten Free Pear Frangipane Tart with Berry-Poached Pears?
I think that’s all you need to know… I hope you love (and become as obsessed as me with) my Pear Frangipane Tart. If there’s anything that isn’t clear or that you need to ask, feel free to contact me. Use the Contact Form, leave a comment at the bottom, or DM me on social media… (@glutenfreealchemist) – Instagram, Facebook, Pinterest and Twitter. And please… Do send photos of your amazing bakes. I LOVE seeing them.
For more recipe inspiration, why not head over to our huge Gluten Free Recipe Index? There are literally hundreds of tried and tested gluten free recipes, just waiting for you to explore.
All shared for free with my love to the gluten free community.
More desserts with Pear at Gluten Free Alchemist…
Shared in (unpaid) partnership with the Barnardo’s Big Bake fundraising campaign… Raising money to support vulnerable, abused and traumatised children in the UK. Get involved by raising money through cake and bake sales and/or ↓↓↓↓↓↓↓↓↓
♥︎♥︎♥︎♥︎→→donate herE for Barnardo’s ←←♥︎♥︎♥︎♥︎
Pear Frangipane Tart (with Berry Poached Pears)
Key equipment
- Long rectangular loose-bottomed tart tin (approx 36 cm x 12 cm) or 9 to 10 inch loose-bottomed tart tin
- fridge
- sharp vegetable knife
- fork
- saucepan
- oven + hob
Ingredients
pastry case
- 320 g shortcrust pastry approx weight – gluten free/dairy free as required See NOTES for recipe link
Berry-Poached Pears
- 2 to 3 firm, fresh pears peeled, cored and sliced into chunky lengths (4 to 6 depending on size of pears)
- 1 tbsp lemon juice
- 100 g blackberries or raspberries (or mix) fresh or frozen
- 150 ml/g apple juice
- 30 g soft light brown sugar
frangipane batter
- 125 g unsalted softened butter or dairy free 'butter' block such as 'Stork'
- 125 g golden caster sugar
- 1 tsp almond extract
- 1 large egg UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 125 g ground almonds (almond meal)
Decoration
- 1 tbsp flaked almonds
glaze
- 20 g white caster sugar
- ¾ tbsp water
Instructions
shortcrust pastry case
- Make the shortcrust pastry dough as per pastry instructions – see separate gluten free recipe linked.
- Carefully roll out the pastry on a flour-dusted surface to a size just larger than required to fit the pie tin (enough to line the base and the sides).
- Using the rolling pin for support, gently lift the pastry over the tart tin and then carefully ease the pastry loosely into the tin with flat fingers.
- Using either fingers or a smallish ball of pastry dough (off-cut), gently lift and smooth the pastry dough so that it fits snuggly in the tin.
- Trim the top of the pastry at the tin edge and place in the fridge to firm-up for about half an hour.
- Pre-heat the oven to 190 C/375 F/Gas 5.
- Prick the base of the pastry dough with a fork.
- Line the chilled, raw pastry case with baking paper (screw into a ball and then unfurl before lining to help fit the tin easily) and baking beans.
- Blind-bake by cooking for 10 minutes at 190 C, before turning the oven down to 180 C/ 350 F/Gas 4, removing the baking beans and paper and baking for a further 5 to 10 minutes, until the pastry is golden and dry.
- Remove the pastry case from the oven and leave to cool in the tin.
berry-poached pears
- Peel, slice and core the pears. The slices should be quite thick to allow the pear to sit in the tart and still be seen above the frangipane after it has risen… Either quartered lengthways slices or sliced into about 6 (dependent on the size of the pear).
- While the pears are firm and uncooked, trim the length to fit the tart (if necessary).
- Place the pears with the lemon and apple juice, berries and sugar in a saucepan and bring to a simmer.
- Turn the heat down so the mixture is only just bubbling slightly and poach the pears for 15 minutes until tender but not mushy, turning them occasionally to ensure they are completely coated with the berry liquid.
- Drain the pears from the liquid (gently brushing off any berry seeds and pulp) and set aside to cool. (Save the liquid to drink/add to smoothies or use elsewhere).
frangipane filling
- Preheat the oven to 190 C/375 F/Gas 5.
- In a large bowl, use a whisk to cream together the butter, caster sugar and almond extract until light and fluffy.
- Add the egg to the butter mixture, beating through with the whisk to fully combine.
- Add the ground almonds to the batter, gently folding through with a wooden/silicone spoon to combine.
- Transfer the frangipane batter to the tart base and smooth the top.
- Carefully arrange the poached pears on top of the frangipane.
- Push the fruit very slightly into the frangipane batter. Be aware that the batter will rise and may engulf the design if pushed in too far.
- Sprinkle with flaked almonds.
- Bake for 25 to 35 minutes (depending on the size of the tart) until the frangipane is set and golden. It should have a very slight wobble when cooked.
- Remove from the oven and while the tart is still warm, make the glaze.
glazing and dusting the tart
- To make the glaze, heat the sugar and water in a very small saucepan, stirring until dissolved and simmering.
- Remove from the heat and using a pastry brush, carefully brush the glaze across the surface of the warm tart.
- Leave to cool slightly before removing from the tin.
- Serve warm or cold. Delicious ‘neat’ or with custard/cream.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Basic Gluten Free Shortcrust Pastry
Key equipment
- large bowl
- small bowl
- fork
- flat table knife
- pastry blender optional
Ingredients
- 220 g Gluten Free Rice Free Flour blend GFA Blend B – See NOTES
- 1 tsp xanthan gum
- ½ tsp fine sea salt (for savoury pastry) OR 1 tbsp icing sugar (for sweet pastry)
- 55 g unsalted butter cold and very small-cubed (or dairy free block alternative)
- 55 g lard/Trex cold and very small-cubed
- 1 large egg UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 2 tbsp very cold water (up to 2½ if more needed)
Instructions
- Weigh the flours, xanthan gum and salt (or sugar) into a large bowl and mix together until evenly combined.
- Add the butter and lard/Trex (both cut into very small cubes) to the bowl.
- Chill the bowl with the ingredients for about half hour, before rubbing the fat the into the flour mixture using finger tips or a pastry cutter, until it resembles coarse breadcrumbs. (See Main BLOG POST for tips).
- In a small bowl, beat the egg with 1 tbsp of very cold water and then pour into the crumb mixture.
- Stir the wet ingredients into the crumb mixture using a table knife until it begins to clump together.
- At this stage, set the dough aside (at room temperature unless in a very warm room/climate, in which case, refrigerate) to rest for 10 to 20 minutes. This will enable the dough to fully absorb the liquid.
- Once 'rested', start to bring the dough together with hands. If the dough feels very dry, add a little more very cold water (a tiny bit at a time) and work it into the dough with the knife. If it feels very sticky, add a tiny sprinkle more flour and work through with hands.
- Bring the mixture together and press into a ball.
- If not using immediately, wrap and refrigerate. And when ready to use, take from the fridge, bring to room temperature and knead very lightly to enable it to become 'rollable'.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Pear Frangipane Tart shared with
- Fiesta Friday #460 with Angie
- Cook Blog Share 2022 Weeks 44 to 45 with Family Friends Food (run by Sisley & Chloe)
- What’s for Dinner #394 with The Lazy Gastronome
- Full Plate Thursday #617 with Miz Helen’s Country Cottage
I didn’t have a long tin, so I made it in a round one. It wasn’t quite as pretty as yours but it was really delicious. Such a lovely dessert. I’ll be making it again for sure!
Thank you Catarina. The shape never matters! It’s the taste that counts. So pleased you loved the recipe xx
I made this tart today and it was one of the best GF desserts that I have made in 22 years of GF baking! Thanks so much for all your hard work!
Thank you so much Cindy for the lovely feedback. It made my day! I am absolutely thrilled that you loved the tart. You are very very welcome xxx
A beautiful dessert Kate. I love your flan tin too – tin envy hahahaha! What a fab idea to poach the pears in berries too to add such a beautiful colour pop to the tart.
Thanks Rebecca. Funny thing is I’d forgotten I had the tin… and then found it lurking in the cupboard. So I pretty much designed the tart around the tin xxx
Ooh, I do love a bit of frangipane and this looks so gorgeous with the pink pears.
Thanks for joining in with #cookblogshare
Thank you Helen. I just loved the colour of the pears when they’d been poached in the berries. They looked so pretty against the Frangipane. x