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Red Wine Poached Pear Tart with Ganache Frangipane Recipe

Get fancy for your guests this holiday season and make this Red Wine Poached Pear Tart with Ganache Frangipane Recipe.
Course Dessert
Cuisine French, Italian
Prep Time 1 hour 50 minutes
Cook Time 1 hour 10 minutes
Total Time 3 hours
Servings 8 slices
Calories 544kcal


For the Pears:

  • 5 peeled bosc pears
  • 1 bottle of merlot
  • 1 wine bottle filled up with water
  • 2 cups of sugar
  • zest and juice from 2 oranges plus grated for garnish
  • 2 cinnamon stick
  • For the Frangipane:
  • 1 stick of unsalted butter
  • ¾ cup of almond flour
  • ½ cup of sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 3 tablespoons of flour
  • ½ cup leftover chocolate canache melted

For the Crust:

  • 1 stick of unsalted butter
  • 1 cup of almond flour
  • 1 cup of flour
  • 1 tablespoon of sugar
  • 2 to 4 tablespoons of ice cold water


  • Put the peeled pears, red wine, water, sugar, orange zest, orange juice and cinnamon sticks in a large pot and cook over low heat until the pears are a deep red and tender.
  • Remove the pears, place them on a plate and chill them completely. Strain the poaching liquid in a chinois and cook over medium heat until it becomes thick like a syrup, about 15 to 20 minutes. Transfer the liquid to a container and also chill it completely.
  • Frangipane: Combine all of the ingredients into a standing mixer with the whip attachment and whip on high speed until it becomes light and fluffy, about 5-7 minutes.
  • Next, fold in the melted ganache until completely combined and chill in the refrigerator until cold.
  • Preheat the oven to 350°.
  • The Crust: Add the butter, almond meal, flour and sugar to a food processor and pulse until the butter is cut in. Add water as needed to tighten up the dough.
  • transfer the crust dough to a long spring form pan and press the dough to the bottom and sides until it is molded to the pan. Place a sheet of parchment paper overtop and add some dried beans on top of the parchment and bake for 20 minutes. Remove the paper and beans and bake for a further 10 minutes. Turn the pan as needed to brown evenly.
  • Remove the pan from the oven and evenly spread on the ganache frangipane. Return the pan to the oven and bake for 40 minutes.
  • While the tart is cooking slice off about ½” from the bottom of the pear to flatten it out.
  • After it is done cooking, press the 5 pears into the bottom of the pan with stems pointing up.
  • Cool the tart completely and garnish with sliced almonds, orange zest, powdered sugar and left over poaching liquid.


Calories: 544kcal | Carbohydrates: 102g | Protein: 9g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 42mg | Potassium: 161mg | Fiber: 7g | Sugar: 77g | Vitamin A: 87IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 2mg