Cognac-Glazed Pear Tart with Almond Frangipane
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 desserts 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
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Spread frangipane evenly over the pre-baked tart shell. Arrange 3 thinly sliced peeled pears on top in an overlapping pattern.
- Step 5: Bake tart for 35-40 minutes until frangipane is set and pears are tender.
- 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.
- Step 7: Remove tart from oven and brush the cognac-apricot glaze over pears to add shine and flavor. Let tart cool before serving.
Frequently asked questions
How long does Cognac-Glazed Pear Tart with Almond Frangipane take to make?
Total time is about 95 minutes (40 min prep + 55 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Cognac-Glazed Pear Tart with Almond Frangipane?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Cognac-Glazed Pear Tart with Almond Frangipane?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cognac-Glazed Pear Tart with Almond Frangipane for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cognac-Glazed Pear Tart with Almond Frangipane?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
