This pear pie with caramel is a perfect fall or winter treat. It looks stunning, but you’ll be surprised just how easy it is to put together. Simply make a few components, then assemble and bake. I hope you love it just as much as I do! It’s another take on this pear almond tart recipe.
I put together this pear pie as a celebration of being back in the kitchen. For those of you who missed it, I broke my ankle in December 2021 and this pie was my first solo baking project since in months! It was the longest I had gone without baking in my three-decade-long career and probably way before that started. The pain of breaking a bone is one thing, but giving up the thing that I LOVE was even harder. Getting back in the kitchen had me overjoyed!
The pie plate was a gift from my Magnolia Network family and is made by Looks Like White! It inspired the pie.
If you like this recipe, check out my other pear desserts.
Ingredients
- 1 Pie Crust (blind baked) Click here for my pie crust recipe!
Almond Cream (Frangipane)
- 125 g (4 1/2 oz) unsalted butter
- 125 g (4 1/2 oz) icing sugar baker’s superfine sugar
- 3 eggs
- 1/2 tsp almond extract
- 125 g (4 1/2 oz) ground almonds
- 30 g (1 oz) all-purpose flour
Pears
- 7 small poached pears Click here for how to make the poached pears
Garnish, if desired
- caramel recipe here
- 1/4 cup crushed pistachios
Instructions
- Make and blind bake your pie crust (link above to my recipe).
- Poach your pears (link above to my recipe).
Almond Cream (Frangipane)
- In a stand mixer or food processor, cream together the butter and sugar, until is light and fluffy. Scrape down the sides of the bowl and then add the eggs one at a time, scraping down after each. (The batter may appear curdled until you add the dry ingredients.) Add the extract. Add the ground almonds and flour, mix until well combined.
Assemble and Bake
- Preheat oven to 350°F.
- Fill the baked pie crust with almond cream. Slice the poached pears in half (leaving the stem on), make thin slices of pears, leaving them together, so you can still see their form. Place them over the almond cream. Bake until the almond cream is puffed and golden. It will take about 20 minutes, give or take, depending on if your frangipane was cold or if you just mixed it up before filling the tart shell.
- Serve with a drizzle of caramel and sprinkle on pistachios, if desired.