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Pear Almond Pie Recipe

Pear Almond Pie Recipe

By What’s Baking

A buttery, flaky crust embraces tender pear slices and rich almond frangipane, creating a sophisticated pie with delicate sweetness and contrasting textures.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot captures this elegant Pear Almond Pie on a vintage ceramic cake stand, where golden-brown lattice crust reveals glimpses of caramelized pear slices arranged in a beautiful pattern atop a layer of almond frangipane. Soft natural light highlights the pie's glistening sugar-dusted surface and creates gentle shadows that emphasize the lattice's intricate weave. In the background, a scattering of blanched almonds, fresh pears, and a small pot of crème fraîche sit on a rustic wooden table, while a slice being lifted reveals the distinct layers of buttery crust, creamy almond filling, and perfectly tender fruit. The warm amber tones of the baked crust contrast beautifully with the pale cream of the frangipane and the translucent gold of the baked pears.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">250g plain flour</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">50g caster sugar</li><li class="ingredients-single-item">1 large egg, beaten</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the frangipane:</li><li class="ingredients-single-item">100g unsalted butter, softened</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">100g ground almonds</li><li class="ingredients-single-item">25g plain flour</li><li class="ingredients-single-item">½ tsp almond extract</li><li class="ingredients-single-item">For the pear topping:</li><li class="ingredients-single-item">3-4 firm but ripe pears (Conference or Bosc)</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">3 tbsp apricot jam</li><li class="ingredients-single-item">2 tbsp flaked almonds</li><li class="ingredients-single-item">1 tbsp demerara sugar</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Rolling pin</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour, butter, and salt in a food processor and pulse until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour with your fingertips. The key is to work quickly so the butter stays cold, which will result in a flakier crust.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the sugar and mix briefly, then add the beaten egg and just enough ice-cold water to bring the dough together. Be careful not to overwork the dough as this will develop the gluten and make your pastry tough. Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare the pears. Peel, quarter and core them, then slice each quarter lengthwise into 3-4 slices, keeping the pear shape intact. Toss gently with lemon juice to prevent browning and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan/375°F). On a lightly floured surface, roll out the pastry to about 3mm thickness and use it to line your tart tin, pressing gently into the fluted edges. Trim the excess pastry, leaving a small overhang to allow for shrinkage. Prick the base with a fork, line with baking parchment, and fill with baking beans or rice.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Blind bake the pastry case for 15 minutes, then remove the beans and parchment and bake for another 5 minutes until the base is just starting to color but not fully cooked. This partial baking ensures your crust won't become soggy from the moist filling. Reduce the oven temperature to 180°C (160°C fan/350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry is baking, make the frangipane filling. Beat the softened butter and sugar together until pale and fluffy - this incorporates air for a lighter texture. Add the eggs one at a time, beating well after each addition (don't worry if it looks slightly curdled). Fold in the ground almonds, flour, and almond extract until just combined.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Trim any overhang from the pastry case with a sharp knife. Spread the frangipane evenly over the base of the partially baked pastry case. Arrange the pear slices decoratively on top, slightly pressing them into the frangipane but allowing the tops to remain visible. Sprinkle with flaked almonds and demerara sugar for a crunchy, caramelized finish.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 30-35 minutes until the frangipane is puffed and golden and a skewer inserted into the center comes out clean. The frangipane will rise as it bakes and then settle slightly as it cools. If the top is browning too quickly, loosely cover with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the pie is still warm, heat the apricot jam with a splash of water until melted and smooth. Brush this glaze over the top of the pie to give it a professional, glossy finish and to help preserve the freshness of the fruit. The warm jam will set as it cools, creating a beautiful sheen.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the pie to cool in the tin for at least 15 minutes before carefully removing. This pie can be served warm or at room temperature with a dollop of crème fraîche or vanilla ice cream. The contrast between the warm spiced pears, nutty frangipane, and buttery pastry is absolutely divine! Store any leftovers in an airtight container for up to 3 days.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 425 calories
🥑 Fat: 26 g
🧈 Saturated Fat: 14 g
🍞 Carbohydrates: 45 g
🍭 Sugar: 28 g
🍗 Protein: 6 g
🫀 Cholesterol: 95 mg
🧂 Sodium: 180 mg

Chef’s Notes

A few helpful details for making this recipe.

What type of pears work best for frangipane tarts?

Firm but ripe Conference or Bosc pears are ideal for frangipane tarts as they hold their shape during baking without becoming mushy. They offer the perfect balance of sweetness and texture, complementing the almond filling beautifully while maintaining their distinct flavour.

Can I make the pastry and frangipane filling ahead of time?

Yes, both components can be prepared in advance. The pastry dough can be refrigerated for up to 3 days or frozen for 1 month. The frangipane can be made 1-2 days ahead and stored in an airtight container in the fridge until you're ready to assemble and bake.

Why is blind baking important when making fruit and almond tarts?

Blind baking prevents the dreaded "soggy bottom" by partially cooking the pastry before adding wet fillings. This creates a barrier against moisture from the frangipane and fruit, ensuring your tart has a crisp, fully-cooked base that provides structural integrity and textural contrast.

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