Wesson Recipes

Pear and Cranberry Frangipane Tart

40oz Wesson Canola Oil Bottle

Makes 6 servings

This beautiful Pear and Cranberry Frangipane Tart is the perfect unique yet festive dessert for the holiday season. Frangipane is a tart layered with a delicious almond filling, cranberry jelly, with poached pear and cranberries on top. We love this dessert for the holidays as it is festive without being too rich after a meal. Using Wesson Canola Oil makes the Frangipane crust light and flaky, the perfect compliment to the sweet and tart filling. The best part – it is just as delicious as it is beautiful.

  • Almonds, eggs
  • Ingredients

    Poached Pears
    Sugar, granulated 1 cup.
    Water 3 cups.
    Cinnamon Stick 1 inch piece.
    Vanilla Extract 1 tbsp.
    Bosc or Anjou Pear, slightly firm 3 .
    Tart Dough
    All Purpose Flour 1 1/2 cups .
    Icing Sugar 2/3 cup.
    Wesson Canola Oil 1/2 cup.
    Egg 1 .
    Vanilla Extract 1/2 tsp.
    Salt, table 1 tsp.
    Frangipane Filling
    Sugar, granulated 1/2 cup.
    Almond flour 1 cup.
    Wesson Canola Oil 1/2 cup.
    Eggs 2 .
    Vanilla Extract 1 tsp.
    Almond Extract 1/2 tsp.
    All Purpose Flour 1/3 cups.
    Cranberry Jelly 1/2 cup.
    Almonds, sliced 2 tbsp.
    Frozen Cranberries 1/4 cup.


    Poached Pears

    Combine sugar, water, cinnamon stick, and vanilla in a medium saucepan. Bring to a light simmer. Peel pears and place into the lightly simmering syrup, adding additional water to the pot if pears are not submerged. Lightly simmer until pears can be easily pierced with a knife (about 20 minutes). Remove from heat and let cool to room temperature in the syrup.

    Tart Dough

    Combine flour, icing sugar, and salt in a food processor. Pulse to combine. Add Wesson Canola Oil and run food processor until combined. In a measuring cup beat together egg and vanilla. Add to food processor and blend for 5 seconds. Transfer dough to table and knead to form a ball. Press dough into 8″ tart pan and pierce bottom of shell with fork. Place tart shell in the fridge and start on the frangipane filling.

    Frangipane Filling

    Combine sugar and almond flour in bowl of a food processor. Pulse to combine. Add Wesson Canola Oil and blend until smooth, about 15 seconds. Add eggs, vanilla, and almond extract and blend until smooth, about 15 seconds. Stop food processor, scrape down the bowl and add flour. Blend until smooth, about 10 seconds.

    Assembly Method
    Spread 1/2 cup of cranberry jelly on bottom of pie crust. Evenly spread frangipane filling over top of jelly. Slice poached pear in half lengthwise and remove the core with a small spoon. Slice pears into half inch thick slices and fan out on top of the frangipane. Garnish the top of the tart with sliced almonds and frozen whole cranberries. Bake in a 350F oven for 60-70 minutes or until a toothpick inserted into the center of the tart comes out clean. Cool to room temperature before slicing.