This recipe is part of a Pie Squad Party organized by Nate at Terminatetor Kitchen. Be sure to check out the delicious pies created by fellow bloggers via the links at the bottom of this post!

It’s no secret around here that I love frangipane. I used to think frangipane was some secret ingredient bakeries used to make their pastries and tarts extra fancy. Then I learned that it wasn’t all that fancy — basically just equal parts butter, sugar, eggs, and ground nuts. Plus, it’s really easy to make, which kind of makes me want to put frangipane in everything. (The price of nuts keeps me in check, though.)

This tart is a twist on the classic French pear and almond tart, one of my all time favorite desserts. I’ve added some cranberries for color and tartness, which balances out the buttery richness of the frangipane and the mellow sweetness of the pears. All the elements of this tart can be made in advance and it’s best served at room temperature, making it a great candidate for Thanksgiving dinner or a holiday potluck.

Pear Cranberry Frangipane Tart

Makes 1 9-inch tart

Ingredients

• 1 9-inch tart shell, pre-baked and cooled

For the Poached Pears:

• 150g / 3/4 cup granulated sugar
• 100g / 1/2 c maple syrup
• 4 c water
• 4 ripe but firm Bosc pears, peeled, halved, and cored
• Optional poaching spices: One cinnamon stick, 2 teaspoons whole cloves, black peppercorns or allspice berries, one lemon half, one split vanilla bean, 2-3 star anise, 6-8 fresh ginger slices

For the Quick Cranberry Sauce:

• 8 oz fresh or frozen cranberries
• 1/3 c ginger ale (or water, or orange juice if you prefer)
• 1/3 c maple syrup
• A few gratings of orange zest

For the Almond Frangipane:

• 115g / 4 ounces / 1 stick unsalted butter, at room temperature
• 100g / 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 130g / 1 cup almond flour
• 2 tsp vanilla extract
• Generous pinch of salt

To finish:

• A handful of fresh or frozen cranberries, for garnish
• Icing sugar or honey, for serving

Method

For the Poached Pears:

1. Combine the sugar, maple syrup, and water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally to dissolve all the sugar.
2. When the liquid is at a simmer, add the poaching spices and pears. Cover the pears with a round piece of parchment paper with a hole cut in the center. (This keeps the pears submerged in the liquid while still allowing steam to escape.)
3. Simmer pears for 10-15 minutes, turning ever 5 minutes or so, or until just tender.
4. Allow pears to cool in the liquid. (Pears can be refrigerated in the poaching liquid for a few days.)

For the Quick Cranberry Sauce:

1. Combine all the ingredients in a medium saucepan and bring to a boil over medium-high heat.
2. When the mixture begins to boil, turn the heat down to medium low. Simmer, stirring occasionally, until the cranberries have popped and the sauce has thickened to your liking (about 5 minutes).
3. Remove from heat and stir in the orange zest, if using. Taste and adjust sweetness if needed. (The sauce can be made ahead and refrigerated up to a week in advance.)

For the Almond Frangipane:

1. Beat butter and sugar together on high speed until fluffy, about 1 minute.
2. Add the eggs one at a time, beating the first in thoroughly and scraping down the bowl before adding the second. Mix in the vanilla and salt.
3. Fold in the almond flour until just combined. (The frangipane can be made ahead and refrigerated a couple days in advance. Bring to room temperature before using.)

To assemble:

1. Preheat oven to 375F. Spread an even layer of cranberry sauce over the bottom of the tart shell (you won’t need all the sauce — save the rest for accompanying turkey,or for spreading on toast). Spread the frangipane evenly over the sauce.
2. Arrange the pears on top of the frangipane, pressing them in lightly. You can thinly slice and fan them out as pictured or leave the halves intact — up to you. (Depending on the size of your pears and your mode of decoration, you may not use them all.) Add a few cranberries on top, if desired.
3. Bake until the frangipane is browned and puffed, about 45 minutes. While the tart is still warm, you can glaze the pears with some of the poaching liquid or some warmed apricot jelly for a bit of shine.
   Serve at room temperature with a dusting of icing sugar or drizzle of honey.

More Pie Squad Creations:

Cloudy Kitchen:
Chocolate Cream pie with whipped peanut butter cream

Cook Til Delicious:
Pear Cranberry Frangipane Tart

DisplacedHousewife:
Five-Spice Cran-Apple Handpies

The Farmer’s Daughter:
Apple Ginger Pie

Harvest and Honey:
Apple Apple Pies

Lyndsey Eden:
Maple Cream Cheese Pear & Pistachio Galette

Salvialimone:
Tarta Tine with White Chocolate Caramelized Pears

TermiNatetor Kitchen:
Brown Butter Chai Pumpkin Pie with Sugared Sage

Topless Baker:
Apple & Blackberry Flower Lattice Pie

The Wood and Spoon:
Chocolate Chess Pie