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Sift » Blog » Pies & Tarts

Modified: Feb 21, 2025 by siftrva · This post may contain affiliate links.

Pear and Frangipane Tart

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Arguably, one of the best shows to have come out of the modern era is the Great British Baking Show. A recipe that seems to be known by all of the contestants, as well as being a technical challenge, are frangipane tarts. They are always accompanied by a fruit. Well, in this weeks "what is in my pantry" I found canned pears. Therefore, my pear and frangipane tart was born!

I love tarts

Tarts always remind me of my grandmother. Despite her being a wonderful pastry chef, every Easter we would pick up a fruit tart from our local bakery. The tart base would be pastry, with a layer of chocolate, then a custard, topped with fruit. It was so delicious. I have talked about tarts and pies here.

What you will need

For the Tart:
1.5 cups of Gluten free flour (Cup4Cup is my favorite for this)
8 tablespoons butter
A pinch of salt
5 tablespoon ice water

For the filling:
½ cup (1 stick) unsalted butter, room temperature
½ cup sugar
1 egg
1 cup almond flour (almond meal is the same- works just as fine)
1 tablespoon tapioca starch
1 teaspoon almond extract
Pears- it is up to you if you use fresh or canned. It will also be up to you to decide how many you wish to place upon your tart.

Equipment:
Food Processor
Mixer

How to put it all together

  1. To make the crust, place all of the dry ingredients into your food processor. Pulse a few times.
  2. Add your diced pieces of butter and begin to pulse. You do not want to completely dissolve the butter, just to make it into peasized pieces.
  3. Add your water as you continue to pulse. I ended up needing around 5 tablespoon of ice water. As you pulse, the dough will come together to form a ball and wrap in plastic wrap, place in the fridge.
  4. Refrigerate for 1-2 hours.
  5. Remove your dough from the fridge. Use brown rice flour to flour two pieces of parchment paper and roll it out between them. Take your rolled out dough and mold it to your tart pan. Place back in the fridge for 20 minutes.
  6. Set your oven to 350°F in the meantime.
  7. While the dough is in the fridge, make your filling.
  8. Cream together your butter and sugar. Add the rest of your ingredients and mix for a few minutes. It will appear to be like a loose paste.
  9. Remove your tart from the fridge and will it with the frangipane mixture. Top the mixture with your pears and then proceed to bake for 40 minutes. Allow it to sit on the counter until it is cool and then remove it from your tart pan.
  10. Serve and enjoy!

Why should you make this pear and frangipane tart?

It is absolutely delicious and in the continued weirdness that is this Covid-19 world, sometimes finding traditional ingredients can be a bit dicey. Why not give something new (like pear and frangipane tart) a try?

Looking for something similar?

Treacle Tart recipe click here
Tomato Tart click here
Rhubarb Tart click here


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Gluten Free Pear and Frangipane Tart

Gluten Free Pear and Frangipane Tart


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 13 reviews

  • Author: Sift | Gluten Free
  • Total Time: 1 hour 30 minutes
  • Yield: 7 1x
Pin Recipe

Description

A take on the classic dessert but with a gluten free twist!


Ingredients

Units Scale
  • 1 cup Superfine brown rice flour
  • 2 Tbsp Potato starch
  • 2 Tbsp Tapioca starch
  • ½ Tbsp Psyllium husk
  • ½ cup Butter (Cold and Diced)
  • 2 Pear
  • 1 Egg (Pie dough)
  • 2-5 tablespoon Ice Water
  • 1 cup Almond Flour (For Filling)
  • ½ cup Butter (Room Temperature (for filling))
  • ½ cup Sugar (For Filling)
  • 1 Egg (For Filling )
  • 1 Tbsp Tapioca Starch (For Filling)
  • 1 Tsp Almond Extract (For Filling)


Instructions

  1. To make the crust, place all of the dry ingredients into your food processor. Pulse a few times.
  2. Add your diced pieces of butter and begin to pulse. You do not want to completely dissolve the butter, just to make it into peasized pieces.
  3. Add your water as you continue to pulse. I ended up needing around 5 tablespoon of ice water. As you pulse, the dough will come together to form a ball and wrap in plastic wrap, place in the fridge.
  4. Refrigerate for 1-2 hours.
  5. Remove your dough from the fridge. Use brown rice flour to flour two pieces of parchment paper and roll it out between them. Take your rolled out dough and mold it to your tart pan. Place back in the fridge for 20 minutes.
  6. Set your oven to 350°F in the meantime.
  7. While the dough is in the fridge, make your filling.
  8. Cream together your butter and sugar. Add the rest of your ingredients and mix for a few minutes. It will appear to be like a loose paste.
  9. Remove your tart from the fridge and will it with the frangipane mixture. Top the mixture with your pears and then proceed to bake for 40 minutes. Allow it to sit on the counter until it is cool and then remove it from your tart pan.
  10. Serve and Enjoy.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Cuisine: French

Nutrition

  • Calories: 282
  • Sugar: 17
  • Sodium: 131
  • Fat: 10
  • Saturated Fat: 2
  • Carbohydrates: 42
  • Fiber: 3
  • Protein: 7
  • Cholesterol: 27

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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More Pies and Tarts

  • Easy Gluten-Free Sausage Rolls: Best Vegetarian Rolls
  • APPLE FRANGIPANE TART RECIPE: CLASSIC FRENCH RECIPES
    French tart recipes: Beautiful and Classic Tarts
  • Easy Pumpkin Empanadas Recipe: Baked Empanadas!
  • Caramelised Onion and Goats Cheese Tart with Thyme

About siftrva

Reader Interactions

Comments

  1. Tressa says

    September 15, 2023 at 6:12 pm

    5 stars
    While mine didn't turn out quite as pretty as yours, this recipe is incredible.

    Reply
    • Laura Sirkovsky-Kauffman says

      September 15, 2023 at 8:15 pm

      Thanks, Tressa!

      Reply
  2. LS says

    September 15, 2023 at 6:37 pm

    5 stars
    This is a beautiful and elegant rendition and perfect for a Gluten Gluten-free option! I can't wait to try it. Looks divine!

    Reply
    • Laura Sirkovsky-Kauffman says

      September 15, 2023 at 8:14 pm

      Hope you love it!

      Reply
  3. Charlotte says

    September 15, 2023 at 10:47 pm

    5 stars
    Thanks so much for providing so many delicious gluten-free recipes like this pear and frangipane tart. Your tutorial makes it so easy to make!

    Reply
    • Laura Sirkovsky-Kauffman says

      September 16, 2023 at 5:26 pm

      Thanks for the kind words, Charlotte!

      Reply
  4. Natalie says

    September 15, 2023 at 11:24 pm

    I have never tried a recipe like this before. However, your explanation of the process and your tip about using canned pears has me thinking that I just might give it a try. You’re exactly right, in this weird time post-covid, we all need some good comforting baking recipe. Thanks for sharing. lovely photos as well.

    Reply
    • Laura Sirkovsky-Kauffman says

      September 16, 2023 at 5:26 pm

      Thanks so much, Natalie!

      Reply
  5. Karina says

    September 17, 2023 at 12:09 pm

    5 stars
    This tart looks delicious. Great information, can't wait to try it.

    Reply
    • Laura Sirkovsky-Kauffman says

      September 17, 2023 at 12:10 pm

      Hope you love it, Karina!

      Reply
  6. Dianna Wilson Sirkovsky says

    September 19, 2023 at 12:38 am

    5 stars
    A beautiful, tasty and elegant dessert for those special occasions when you want to impress!

    Reply
  7. Alessandra says

    October 08, 2023 at 11:33 pm

    5 stars
    Salivating over here!! Have you ever tried Namaste gluten-free flour? It’s what I have on hand and I’m wondering if it would work for this. If not, I will go get cup 4 cup.

    Reply
    • Laura Sirkovsky-Kauffman says

      October 09, 2023 at 12:56 am

      I have not had the opportunity to try it! Will keep an eye out for it!

      Reply

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Sliced pieces of tart sitting on a cutting board as well as on two plates. Sliced almonds garnish them along with powdered sugar.