White Wine Poached Pear Tart with Frangipane Recipe

White Wine Poached Pear Tart with Frangipane Recipe


1 tart


90 minutes


80 minutes


For the White Wine Poached Pears:

  • 5 peeled pears, Bartlett or bosc
  • 1 bottle of chardonnay
  • 1 wine bottle filled up with water
  • 2 cups of sugar
  • Zest and juice from 1 lemon + more for garnish
  • 10 fresh mint leaves + more for garnish

For the Frangipane:

  • 1 stick of unsalted butter
  • ¾ cup of almond flour
  • ½ cup of sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 3 tablespoons of flour

For the Tart Crust:

  • 1 stick of unsalted butter
  • 1 cup of almond flour
  • 1 cup of flour
  • 1 tablespoon of sugar
  • 2 to 4 tablespoons of ice cold water

For the Pears: 

  1. Place all of the ingredients in a large pot and cook over medium-low heat for 60 minutes, or until the pears are tender.
  2. Remove the pears and chill completely. Strain the poaching liquid and cook over medium heat until it becomes thick like a syrup. Chill completely.

For the Frangipane: 

  1. Combine all of the ingredients into a standing mixer with the whip attachment and whip on high speed until it becomes light and fluffy, about 5-7 minutes. Chill in the refrigerator for 1 hour.

For the Crust: 

  1. Preheat the oven to 350°.
  2. Combine everything except for the water into a food processor and pulse on high until the butter is completely cut into.

To Make the Tart:

  1. Transfer the dough to a 5 x 12 springform pan and form the dough to the bottom. Place some parchment paper over top along with some dried beans and bake for 20 minutes. Remove the paper and beans and bake for a further 10 minutes.
  2. Remove the pan from the oven and evenly spread on the frangipane. Return the pan to the oven and bake for 25 minutes.
  3. While the tart is baking slice the apples in half making sure to keep the stem intact. Also scoop out the core.
  4. After 25 minutes of cooking place the 5 pear halves with stems core side down into the bottom of the pan.  Return to the oven and bake for a further 20 minutes.
  5. Cool the tart completely and garnish with lemon, mint, sliced almonds, powdered sugar and leftover poaching liquid.