1-Step 1: Prepare the Tart Dough Mix the dough in a food processor by combining 2 cups unbleached all-purpose flour, ⅓ cup granulated sugar, ¼ teaspoon kosher salt, and 1 teaspoon lemon zest. Add 11 tablespoons cold unsalted butter and pulse until crumbly, then incorporate 1 large egg yolk and 1 teaspoon pure vanilla extract. Press the dough into a greased 10-inch tart pan and chill for at least 1 hour. Easy Pie Crust Recipe on our site can help if you’re new to this.

2-Step 2: Poach the Pears In a pot, dissolve 2 cups granulated sugar in 6 cups cold water, then add 2 cinnamon sticks, 1 star anise pod, 1 tablespoon vanilla bean paste, and 2 strips lemon peel. Peel and core 3 pears, rub with half a lemon, and simmer in the liquid for 12 to 15 minutes until tender. Cool the pears in the liquid for a flavorful touch. For tips on poaching, check out a guide like How to Make Poached Pears.

3-Step 3: Blind Bake the Tart Shell Preheat your oven and bake the chilled dough with weights for 20 minutes, then without for another 10 to 15 minutes until golden. Here’s where pre-baking ensures a crisp base, a must for the tart’s structure.

4-Step 4: Make the Frangipane Filling Cream 8 tablespoons softened unsalted butter with ½ cup plus 1 tablespoon granulated sugar, then mix in 1 cup almond flour and 3 large eggs. Add 1 tablespoon unbleached all-purpose flour, 1 teaspoon pure vanilla extract, ½ teaspoon lemon zest, and optional dark rum. Almond Flour Recipes can inspire more ideas.

5-Step 5: Assemble and Bake Spread the filling in the shell, add the sliced pears, and bake for 40 to 55 minutes. Cool before serving for the best texture.