Cognac-Glazed Pear Tart with Almond Frangipane

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A delicate tart featuring fresh pears glazed with rich D’USSÉ VSOP Cognac and a luscious almond frangipane filling baked in a flaky crust. This French-inspired recipe, ready in about 95 minutes, layers all-purpose flour, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup cold, cubed unsalted butter
• 2 tbsp granulated sugar
• 3 tbsp cold water
• 1/2 cup ground almonds
• 1/4 cup almond flour
• 1/3 cup unsalted butter (softened)
• 1/3 cup granulated sugar (for frangipane)
• 1 large egg
• 1 tsp vanilla extract
• 3 medium, peeled, cored, and sliced thinly ripe pears
• 1/4 cup D’USSÉ VSOP Cognac
• 2 tbsp, warmed apricot jam

Food processors worth buying for dips like this → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Prepare the tart crust by combining 1 1/4 cups all-purpose flour, 2 tbsp granulated sugar, and 1/2 cup cold cubed unsalted butter in a food processor. Pulse until mixture resembles coarse crumbs. Add 3 tbsp cold water gradually and pulse until dough just comes together. Form into disk, wrap in plastic, and chill for 30 minutes.
2. Step 2: Preheat oven to 350°F. Roll out chilled dough on a floured surface to fit a 9-inch tart pan. Press dough into pan and trim edges. Prick bottom with fork and bake blind with pie weights for 15 minutes until edges are lightly golden.
3. Step 3: Meanwhile, make frangipane by creaming 1/3 cup softened unsalted butter with 1/3 cup granulated sugar until fluffy. Beat in 1 large egg and 1 tsp vanilla extract. Fold in 1/2 cup ground almonds and 1/4 cup almond flour until smooth.
4. Step 4: Spread frangipane evenly over the pre-baked tart shell. Arrange 3 thinly sliced peeled pears on top in an overlapping pattern.
5. Step 5: Bake tart for 35-40 minutes until frangipane is set and pears are tender.
6. Step 6: While tart bakes, warm 2 tbsp apricot jam with 1/4 cup D’USSÉ VSOP Cognac in small saucepan over low heat until combined and slightly thickened.
7. Step 7: Remove tart from oven and brush the cognac-apricot glaze over pears to add shine and flavor. Let tart cool before serving.