Pear Tart Courtesy LoewsATL
Photo courtesy of Loews Atlanta Hotel

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  • 8 fresh pears
  • 1 ½ cups sugar
  • 1 stick (4 ounces) butter
  • ¾ cup dried cranberries
  • 4 ounces Grand Marnier
  • tart dough*
  • frangipane*
  • Tart Dough
  • 12 ounces butter
  • ¾ cup granulated sugar
  • 1 egg
  • 4 cups cake flour
  • 1 tablespoon vanilla
  • Frangipane
  • ½ cup almond paste
  • ¾ cup unsifted powdered sugar
  • 4 ounces butter
  • 2 eggs
  • 1 cup bread flour
  • 2 teaspoons baking powder
  1. Soak cranberries in Grand Marnier overnight, or at least 8
  2. Peel and slice pears and begin cooking them down in a non-stick skillet.
  3. Add butter, sugar, and drained alcohol from the
  4. Cook until softened and
  5. Roll out tart dough and cut a circle about 2 inches larger than you want the finished tart to
  6. Pipe a ½-inch layer of frangipane on the circle of dough the exact size that you want the tart to
  7. Layer the pears on top of that and sprinkle the drained cranberries on the
  8. Gently fold the exposed edges of the tart dough over the outside of the
  9. Bake for about 40 minutes at 350 degrees or until golden brown.

Tart Dough

  1. Cream butter and sugar in stand mixer.
  2. Add egg, mixing until thoroughly combined.
  3. Add sifted flour, mix only till combined. Do not over mix.
  4. Wrap with plastic wrap and refrigerate until ready for use.


  1. Bead almond paste, sugar, and butter in stand mixer until soft and fluffy.
  2. Add eggs, mixing and scraping the bowl.
  3. Add flour and baking powder and mix until just combined.
  4. Cover and refrigerate until ready to use.
  • from Pastry Chef John Bell

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