Rustic Tarte aux Poires

. It features the classic French ‘frangipane’ an addictive almond flavored paste that can be made gluten-free.

Part 1 - Frangipane filling


  • 1 cup finely ground whole blanched almonds or almond flour 

  • 4 tablespoons organic unsalted butter, softened

  • ½ cup granulated organic sugar

  • 2  large eggs

  • 1 teaspoon almond extract

  • 3 tablespoons unbleached all-purpose flour or your preferred GLUTEN FREE flour blend or rice flour or coconut flour.

  • ¼ teaspoon salt


Beat the softened butter and sugar for 2 minutes on medium speed in a stand mixer fitted with paddle attachment, if using a hand held mixer add 2 additional minutes then add the ground almonds and beat on medium speed until blended. Add the eggs one at a time with the mixture on medium-low speed, beating well after each addition and finally add the almond extract. Scrape down the sides of the mixing bowl and add the 3 tablespoons of flour and the salt. Beat on low speed until just incorporated, approximately 1 minute.

Part 2- PATE brisée

So normally, I purchase a GLUTEN-FREE pate brisée, and I am not at all opposed to skipping this step entirely and purchasing a nice quality ready-made pastry instead.


  • 2 ½ cups all purpose flour

  • 1 teaspoon salt

  • 1 teaspoon sugar

  • 1 cup ( two standard sticks) unsalted butter

  • ¼ to ½ cups ice water


In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, drizzle in ice water in a slow, steady stream through the tube opening. Pulse until dough holds together without being wet or sticky; be careful not to process more than 10 seconds at a time. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Turn out pastry dough onto a clean work surface and make a smooth ball. Divide dough into two equal portions. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 60 minutes. Dough may be stored, frozen, up to 1 month.

Part 3 - Bringing it all together


  • 4 - 6 medium pears, peeled or unpeeled but cored and sliced


Lay the prepared pate brisée pastry in a tart pan lined with buttered parchment paper. Spread the Frangipane cream evenly and then carefully press the pear slices in a pattern of your choosing. Bake for 45 minutes (watching for browning) in a preheated 375F oven.


About the Author

Writer, photographer & foodie living on a farm in Normandy called Rabbit Hill, I also run a French lifestyle online pop-up shop and offer French foodie workshops.

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