For the Sweet Tart Dough:

• 2 cups (240 g) unbleached all-purpose flour fluffed, spooned, and leveled
• ⅓ cup (70 g) granulated sugar
• ¼ teaspoon kosher salt
• 1 teaspoon lemon zest
• 11 tablespoons (155 g; 1 stick plus 3 tablespoons) cold unsalted butter cubed
• 1 large egg yolk
• 1 teaspoon pure vanilla extract

For the Poached Pears:

• 6 cups (1.4 L) cold water
• 2 cups (400 g) granulated sugar
• 2 cinnamon sticks
• 1 star anise pod
• 1 tablespoon vanilla bean paste or 1 tablespoon vanilla extract or 1 vanilla bean, scraped
• 2 strips lemon peel without the pith, plus half a lemon
• 3 Harry & David Royal Riviera Pears firm yet slightly ripe

For the Frangipane Filling:

• 8 tablespoons (4 oz; 115 grams) unsalted butter softened
• ½ cup + 1 tablespoon (115 g) granulated sugar
• 1 cup (115 g) almond flour
• 3 large whole eggs room temperature
• 1 tablespoon (15 g) unbleached all-purpose flour
• 1 teaspoon pure vanilla extract
• ½ teaspoon lemon zest
• 1 tablespoon dark rum optional

For Serving

• powdered sugar for dusting (optional)
• lightly sweetened whipped cream optional

• 1. Prepare the Tart Dough: Begin by lightly greasing a 10-inch tart pan equipped with a removable bottom; set it aside. In the bowl of a food processor, combine the unbleached all-purpose flour, granulated sugar, kosher salt, and lemon zest. Pulse these dry ingredients until they are thoroughly mixed. Next, add the cold, cubed unsalted butter. Pulse repeatedly until the butter is perfectly distributed throughout the flour mixture, forming a coarse meal with no distinguishable pieces of butter visible. Finally, add the large egg yolk and pure vanilla extract. Pulse continuously until the dough just begins to clump together. Note: It might appear quite dry at first, but with continued pulsing and processing, it will come together into a cohesive dough. Patience is key here to achieve the right consistency.
• 2. Shape and Chill the Dough: Transfer the dough, along with any smaller pieces, to a clean countertop. Gently knead the dough, pressing it down with the heel of your hand, until it becomes completely smooth and uniform in texture, similar to a sugar cookie dough. Press this pliable dough evenly into the greased tart pan, ensuring it’s just under ¼-inch thick. You may have a small amount of dough leftover, which can be saved or discarded. Chill the dough in the refrigerator for a minimum of one hour, or freeze it for at least 30 minutes. This chilling step is essential for a tender, flaky crust and helps prevent shrinkage during the blind-baking process.

  If preparing the dough ahead of time: Form the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for a minimum of 1 hour or up to 2 days. If freezing, it can be kept for up to a month; ensure it thaws completely in the refrigerator before use. When ready to roll, remove the dough from the fridge at least 15 to 20 minutes beforehand, as it will be too firm to roll directly. Roll the dough out (ideally between two pieces of parchment or wax paper to prevent sticking). Carefully lift and transfer the rolled dough to the tart pan, using your fingers to gently press it into the corners and up the sides. If any cracks appear, simply patch or press the pieces back together with your fingers; this is a very forgiving dough. Make sure the dough is pressed tightly inside all corners and along the sides for a perfectly shaped crust.

• 3. Poach the Pears: While the tart dough is chilling, prepare and poach your pears. In a medium pot (approximately 3-quart capacity), combine the cold water and granulated sugar. Place the pot over medium heat and bring the mixture to a gentle simmer, stirring occasionally until the sugar has completely dissolved, creating a clear simple syrup. Add the aromatic cinnamon sticks, star anise pod, vanilla bean paste (or extract, or scraped vanilla bean), and the strips of lemon peel. These spices will infuse the pears with incredible flavor.
• 4. Prepare Pears for Poaching: Carefully peel the firm pears, making sure to leave the stem intact for a beautiful presentation. Immediately after peeling, gently rub each pear with the cut half of a lemon. This crucial step prevents the pears from oxidizing and turning an unappetizing brown. Using a melon baller or a small paring knife, meticulously core the pears from the bottom end, removing the seeds and any fibrous core. Once prepared, use a large spoon to gently lower the cored, whole pears into the simmering poaching liquid. The liquid should almost completely cover the pears to ensure even cooking and maximum flavor absorption.
• 5. Simmer to Perfection: Return the poaching liquid to a low simmer. To ensure the pears cook evenly and remain submerged, cover the surface of the pot with a round of parchment paper (often called a “cartouche”). Simmer the pears gently for about 12 to 15 minutes, occasionally flipping them during the cooking process to expose all sides to the fragrant liquid, or until they are tender when pierced with a knife. Remember, the pears will continue to cool and soften slightly in the liquid, so avoid overcooking them at this stage. You can test for doneness by carefully piercing the pear (through the bottom end) with a small paring knife; it should feel tender but not at all mushy.
• 6. Cool and Store Poached Pears: Allow the poached pears to cool completely to room temperature within their aromatic poaching liquid. This slow cooling process allows them to absorb even more flavor and remain succulent. Once cooled, you can serve them immediately or transfer the pears (ideally still in some of their liquid) to a large airtight container and refrigerate for up to one week. The leftover poaching liquid can either be discarded, used to store the pears, or repurposed as a delightful simple syrup for cocktails, iced tea, or even poaching additional fruit in the future.
• 7. Blind Bake the Tart Shell: Meanwhile, preheat your oven to 375°F (190°C) with an oven rack positioned in the center. Lightly grease the shiny side of a piece of aluminum foil and carefully fit it, buttered side down, against the chilled tart dough in the pan. Fill the foil-lined shell with baking weights, dried beans, or granulated sugar – all work effectively to prevent the crust from puffing up and shrinking. Place the tart pan on a sturdy baking sheet for stability and bake for 20 minutes. After this initial bake, carefully remove the foil and weights. Continue to bake the uncovered shell for an additional 10 to 15 minutes, or until the crust achieves a beautiful, lightly golden color and appears cooked through to ensure a crisp base. Transfer the tart pan to a wire rack to cool completely before proceeding to add the frangipane and poached pears.
• 8. Prepare the Frangipane Filling: In the bowl of a stand mixer fitted with a paddle attachment (or using a hand-held mixer), cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and creamy. Reduce the mixer speed to low and gradually add the almond flour, alternating with the large eggs, ensuring that the ingredients are smoothly and evenly incorporated. Once combined, add the tablespoon of unbleached all-purpose flour and mix just until blended. Finally, stir in the pure vanilla extract, lemon zest, and the optional dark rum, mixing until everything is just combined and the frangipane is homogenous and smooth. This filling can be used immediately if your other tart components are ready, or transferred to an airtight container and refrigerated until you are ready to assemble your tart.
• 9. Assemble the Tart: Position your pre-baked tart pan on a baking sheet for easier handling. Spoon the creamy frangipane filling into the cooled tart shell, spreading it into an even, smooth layer with an offset spatula. Next, take your poached pears and place them on a few layers of paper towels to absorb any excess poaching liquid, which will help prevent it from seeping into and potentially thinning the frangipane. Carefully cut each poached pear in half lengthwise, removing the stem and any remaining core. Slice each pear half crosswise into thin, even slices. Using an offset spatula or your fingers, delicately lift each sliced pear half and arrange it artfully on top of the frangipane. Position the narrow end of each pear half towards the center of the tart, gently fanning the slices apart slightly as you work to create a beautiful, decorative pattern. Repeat this process with the remaining pear halves, spacing them evenly around the tart to completely cover the frangipane.
• 10. Bake to Golden Perfection: Bake the assembled tart in the preheated oven at 375°F (190°C) for 40 to 55 minutes, or until the frangipane filling has risen substantially around the pears and taken on a rich, deep golden-brown color. The edges should be beautifully crisp.

  Note: *If you know your oven tends to run hot, consider reducing the temperature by 25 degrees to prevent overbrowning. If the edges of the tart begin to brown too quickly, you can loosely cover them with a ring of aluminum foil to shield them, but ensure the filling continues to cook through completely in the center. Once baked, carefully transfer the tart in its pan to a wire rack and allow it to cool until it is lukewarm or reaches room temperature before attempting to remove the sides of the tart pan. This ensures the tart is set and won’t break.

• 11. Serve and Enjoy: Before serving your beautiful Pear Frangipane Tart, dust it lightly with powdered sugar for an elegant finish (optional). It is truly wonderful served plain, allowing the intricate flavors to shine through on their own, or with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for an added touch of luxury. While you can prepare several components in advance, this tart is absolutely best enjoyed on the day it is baked, when its flavors are most vibrant and its textures are at their peak. Any leftovers can be stored at room temperature for 1 to 2 days in an airtight container, though it’s unlikely there will be much left!

Pro Tips for Success

• Pear Selection is Key: It is critically important to use firm, just barely ripe pears when poaching. Overly ripe pears will become mushy and lose their structural integrity during the cooking process. Look for pears that are still firm to the touch with only a slight give, ensuring they hold their shape beautifully.
• Alternative to Poaching: While poached pears offer superior flavor infusion and a tender yet firm texture, you can use uncooked pears for this recipe in a pinch. If opting for uncooked pears, select ones that are slightly riper than those you’d poach (but still fairly firm) as they will soften more during baking. Be aware that the flavor depth and aroma won’t be quite the same as with poached pears.
• Elevate the Frangipane Flavor: For an even more complex and autumnal flavor profile, consider infusing your frangipane with additional warming spices. Try adding 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground cardamom to the almond cream mixture along with the vanilla and lemon zest. These spices beautifully complement the pears and almond notes.
• Preventing a Soggy Bottom: To ensure your tart has a perfectly crisp base, make sure your tart crust is thoroughly blind-baked to a golden color. This creates a crucial barrier against the moisture from the frangipane and pears. Additionally, blotting the poached pears dry on paper towels helps reduce any excess liquid that could seep into the filling.
• Perfectly Even Baking: To achieve uniform browning and consistent cooking of the frangipane, it’s a good practice to rotate your tart halfway through the final baking stage. If the edges of the crust are browning too fast, you can loosely cover them with a ring of aluminum foil to protect them, allowing the center to catch up.
• Pâte Brisée Handling: If your tart dough is too sticky, dust your work surface and rolling pin lightly with flour. If it’s too crumbly, a tiny bit of ice-cold water (a teaspoon at a time) can help it come together. Avoid overworking the dough, which can lead to a tough crust.