Pear and Chocolate Frangipane Tart

Fresh pears + chocolate frangipane (sweet almond-flavored cream) = yum. (I can do math!)

pear and chocolate frangiponeIngredients:

Pastry Dough:

Use your favorite pâte brisée recipe; in a pinch? Use a good quality ready-to-bake pie crust.


  • 3 pears, cored and sliced thin
  • ½ c unsalted butter ¶
  • ¾ c sugar ¶
  • ¾ c egg substitute (or 3 eggs) ¶
  • ¾ c ground almonds ¶
  • 1 ½ tbs flour
  • 1 ½ tbs cocoa powder
  • 1 tsp Amaretto


  • ¼ c apricot jam  (I used one with chili)
  • 1 tsp lemon juice ¶
  • Slivered almonds for garnish, if desired



Bake as directed for filled crust.


  • Mix butter and sugar until creamy.
  • Add eggs, almonds, flour and Amaretto and mix well.


  • Heat oven to at 350°.
  • Fill shell with frangipane.
  • Place pear slices on top in desired pattern.
  • Bake for 30-40 minutes or until pears are tender and begin to caramelize.

Glaze:pear and chocolate frangipone

  • Heat jam in saucepan until melted.
  • Add lemon juice and stir.
  • Brush glaze over tart.
  • Sprinkle with slivered almonds, if desired.

Suggestions: Whip up some Amaretto whipped cream


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s