Starbucks Pear Almond Tart Copycat

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Prep Time: 40 minutes
Cook Time: 40 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 50 minutes
Servings: 8 slices

For the tart shell (pâte sucrée)

  • 1½ cups (200 g) all-purpose flour

  • ⅔ cup (70 g) powdered sugar

  • ½ cup (115 g) cold unsalted butter, diced

  • 1 egg

  • ½ tsp vanilla extract

  • ⅛ tsp salt

For the almond cream (frangipane)

  • ½ cup (100 g) unsalted butter, room temp

  • ½ cup (100 g) sugar

  • 1 cup (100 g) blanched almond flour

  • 2 large eggs

  • 1 tbsp all-purpose flour

  • ¼ tsp almond extract

  • ½ tsp vanilla extract

  • Pinch of salt

For the poached pears

  • 3 medium pears (Bosc or Anjou work best)

  • 3 cups water

  • ¾ cup sugar

  • Peel of ½ lemon

  • 1 tsp vanilla extract

Other toppings & layers

  • ¼ cup apricot jam (for bottom layer and glaze)

  • 2 tbsp water (for thinning the glaze)

  • ¼ cup sliced almonds (for topping)

Instructions

Step 1: Make and bake the tart shell

  1. In a bowl, combine flour, powdered sugar, and salt. Add diced cold butter and rub it into the flour with fingertips (or pulse in a food processor) until it resembles coarse crumbs.

  2. Add egg and vanilla. Mix until dough just comes together. Form into a disc, wrap, and chill 30 minutes.

  3. Roll out dough to about ⅛ inch thick. Line your tart pan, trim edges, and freeze for 10 minutes.

  4. Preheat oven to 350°F (175°C).

  5. Line shell with parchment and fill with pie weights or dried beans. Bake 15 minutes. Remove weights, bake 5–7 minutes more until dry and pale gold. Let cool.

Step 2: Poach the pears

  1. Peel, halve, and core the pears.

  2. In a saucepan, bring water, sugar, lemon peel, and vanilla to a gentle simmer.

  3. Add pears and simmer 12–18 minutes until tender but not mushy. Let cool in syrup.

  4. Once cool, slice each pear half thinly, keeping the slices fanned together.

Step 3: Make the frangipane

  1. Cream butter and sugar until light and fluffy.

  2. Beat in eggs one at a time.

  3. Add almond flour, all-purpose flour, salt, and extracts. Mix until smooth and creamy.

Step 4: Assemble the tart

  1. Spread a thin layer of apricot jam on the cooled crust.

  2. Spoon frangipane over the jam and smooth into an even layer.

  3. Arrange fanned pear halves over the frangipane, pressing gently to adhere.

  4. Sprinkle sliced almonds over exposed cream.

Step 5: Bake and glaze

  1. Bake the assembled tart at 350°F (175°C) for 35–40 minutes, until golden and set.

  2. While still warm, brush pears and almonds with warmed apricot jam mixed with water for shine.

  3. Cool in the pan on a rack. Unmold before slicing.