Giving Thanks | A Pear Frangipane Tart for Thanksgiving Dessert

If you are looking for a show-stopping dessert to take to your Thanksgiving meal that will really impress your guests or hostess this Thursday look no further than a Pear Frangipane Tart. While it is a looker, this tart is absolutely decadent thanks to the homemade frangipane, a combination of almond paste, sugar, vanilla and butter, which sits atop a buttery crust and is made even prettier with pears that have been artfully arranged. If you are looking for more dessert ideas, click here.

Pear Frangipane Tart

1 recipe pie crust, pre-baked, we like this recipe

Almond Filling

2/3 cup slivered almonds

1 stick unsalted butter, at room temperature

5 tablespoon sugar

1 tablespoon flour

1 teaspoon pure vanilla extract

1/4 teaspoon salt

For Pears

3 ripe pears (like Bosc) peeled

6 cups water

2/3 cup sugar

1/2 lemon, juiced

Powdered sugar, for dusting

Directions: Preheat oven to 350 degrees. Prepare pie crust by placing in desired tart dish (one regular tart dish or three small tart dishes). Using a fork, poke holes generously in the bottom of the shell. Bake for 7 to 8 minutes until just set. Once pre-baked, set aside to cool.

Meanwhile, make the pears. Fill a dutch oven or a large pot with 6 cups water, sugar and lemon juice. Over medium heat cook until sugar dissolves, about 5 minutes. Add pears and cook until a knife or fork can be gently inserted into the middle and they are soft, about 20 to 25 minutes. Let cool in sugar water.

Next make the frangipane. Add almonds, butter, sugar, flour, vanilla and salt into the base of a food processor. Pulse until smooth. Set aside.

To Assemble: Divide the frangipane into equal parts, if making three tarts, or if only making one, spread evenly onto bottom. Carefully slide the cooked pears in half, scooping out the seeds with either a melon ball scooper or small spoon. Slice pears horizontally into 1/4 inch slices. Gently lift entire pear and lay onto frangipane, fanning out slightly if desired. Continue by arranging pears in a circular motion. Bake for 20 minutes or until frangipane is slightly golden. Let cool completely before enjoying. Once cool, dust with powdered sugar.

Makes one large tart or three small tarts

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Photography by ROSE & IVY