French Pear Pie Recipe - Saru's not so secret Diary

Prep time:

20-25 minutes

Cook Time:

40-45 minutes

Total Time:

1 hour 10 minutes

Servings:

8 servings

Yield:

About 28cm diameter tart

The first time I tasted Tarte aux Poires Frangipane, I knew it was something special. As a Nepali girl who has lived in Germany and Austria and traveled across Europe, I’ve enjoyed my fair share of delicious pastries. But it wasn’t until I moved to France to be with my French husband that I truly discovered the magic of this elegant pear tart.

In France, baking is more than just a skill—it’s a cherished tradition, passed down through generations. One autumn afternoon, my husband’s 90 year old grandmother introduced me to this classic dessert, a perfect balance of buttery crust, almond frangipane, and juicy poached pears. From the first bite, I was hooked. The delicate sweetness of the pears paired with the nutty, creamy almond filling felt like pure indulgence.

Now, this French pear tart has become one of my favorite go-to desserts, and I can’t wait to share this recipe with you. Whether you’re looking for an elegant treat for a dinner party or simply craving a taste of France, this Tarte aux Poires Frangipane is sure to impress! 🇫🇷✨

French Pear Pie, also known as "Tarte aux Poires Amandine"

One of the things I love about “Tarte aux Poires Frangipane” is how versatile it is. You can prepare the pears in different ways—some slice them thinly and arrange them in a beautiful fanned-out pattern, while others prefer to keep the pear halves whole for a more classic look. I’ve even seen some bakers dice the pears and mix them into the almond filling for a more rustic touch. Another trick I picked up from a YouTube baker (and now love doing myself) is brushing the tart with a “warm jam and water mixture” after baking. This gives it a gorgeous glossy finish and enhances the fruit’s natural sweetness. When it comes to the crust, a traditional “shortcrust pastry” is commonly used, but I personally prefer “puff pastry” for my pies—the crisp, flaky layers make each bite irresistibly light and buttery. For this recipe, I’m using a “store-bought puff pastry” for convenience, but if you prefer shortcrust, it’s quick and easy to make from scratch at home. However you choose to prepare it, this tart is bound to be a showstopper! 🍐✨

Ingredients:

1 homemade or store-bought shortcrust or puff pastry
2 eggs
125 grams sugar
1 packet vanilla sugar or 1 tablespoon vanilla extract
125 grams softened butter
125 grams ground almond
4 pears,(adjust as desired)
2 tbsp jam + 2 tbsp water (for glaze)

Step by Step Instructions:

1. Prepare the crust

Preheat your oven to 180°C (350°F).
Roll out your shortcrust or puff pastry and gently place it into a tart pan. Press it into the edges and trim any excess.
Prick the base with a fork and place in the fridge while you prepare the filling.

2. Make the frangipane filling

In a bowl, beat the eggs and sugar until light and creamy. I have used brown sugar here because that’s all I had.
Add the softened butter, mix well.
Stir in the vanilla sugar (or vanilla extract) and ground almonds, mixing until smooth.

3. Prepare the pears

Peel and halve the pears, removing the core. You can either:

- Leave them as halves for a traditional look, or
- Slice them thinly and fan them out for an elegant effect.

4. Assemble the tart

Poke some holes with a fork on the pie crust.
Spread the frangipane filling evenly over the chilled pastry base.
Arrange the pears on top—either as halves or fanned slices.
Gently press the pears into the filling.

5. Bake the tart

Place the tart in the preheated oven and bake for 35-40 minutes, or until the filling is golden and set.

6. Glaze for a glossy finish

While the tart is baking, heat 2 tbsp jam + 2 tbsp water in a small saucepan until smooth.
Once baked, remove the tart from the oven and immediately brush the warm glaze over the pears for a beautiful shine.

Usually this tart needs an apricot jam but I use whatever is available at home. This time, I have used raspberry jam.