Crown Maple Recipes

Maple Pear and Frangipan Tart

Maple Pear and Frangipan Tart

Use our Maple Poached Pears to create this unque dessert that is sure to impress your guests!


1 Hour


2 Hours


1, 9-10" Tart


8 oz Almond Paste
1 1/2 cups Crown Maple Sugar
1/4 tsp Salt
2 Sticks Butter, room temperature
4 Large Eggs
1/2 cup + 3 1/2 Tbl Flour
1 Tbl Very Dark with Strong Taste Maple Syrup
1 Prepared Pie Crust
6 Maple Poached Pear Halves


To prepare the Maple Frangipan:

Step One

In the bowl of a stand mixer fitted with the paddle attachment, combine the almond paste, maple sugar and salt. Mix until all ingredients are well distributed, 8-10 minutes

Step Two

Add the butter and cream the mixture until light and fluffy, about 6 minutes. Add the maple syrup, followed by the flour, mixing well after each ingredient is added

Step Three

Add eggs one at a time, scraping the bowl after each addition. Store frangipan in the refrigerator until ready to use.

To prepare the Tart:

Step One

Have the maple poached pears and frangipan cream prepared and ready to use

Step Two

Heat oven to 400 degrees. Roll out the pie crust to be slightly larger than your pan and like the pan with the crust, pressing into the sides and trimming any excess.

Step Three

Place a square of parchment inside the crust and fill with dried beans. Bake until the crust begins to turn lightly golden, remove from the oven and allow to cool

Step Four

Reduce oven heat to 350 degrees. Carefully remove the beans using the parchment to lift them our (Beans may be saved and reused to pre bake additional pie shells)

Step Five

Spread enough frangipan into the tart shell so it is 2/3 full. Fan the pears over the frangipan and bake until the filling is golden, puffed and springs back when touched gently

Step Six

Cool tart completely. When ready to serve, dust with powdered sugar or top with whipped cream. Store leftovers in the refrigerator