Copycat Starbucks Pear Almond Tart Recipe

There’s something quietly elegant about the Starbucks Pear Almond Tart. It doesn’t shout. It doesn’t need to. With buttery layers and that tender poached pear fanned just so, it feels like something from a little French café hidden behind golden leaves in October.

This copycat version captures every note of that café charm: the soft almond cream, the flaky crust, the gentle sweetness of poached pear, and that glossy apricot finish that makes it shine under a café light. Whether you’ve tasted the real deal from a Starbucks Reserve bar or you’re simply longing for something buttery, nutty, and pear-kissed to slice into on a crisp day, this tart brings it home.

Bake it once, and suddenly it’s not just a pastry, it’s a moment.

How to make Starbucks Pear Almond Tart

You’ll start with a crisp tart shell (pâte sucrée is your friend here), par-baked to prevent sogginess. Then layer on a whisper of apricot jam before spreading a thick, creamy almond frangipane. Poached pear halves get fanned across the top, followed by a sprinkle of sliced almonds. After baking, you’ll brush it with warm apricot glaze to lock in the shine. The result is golden, fragrant, and perfect with a coffee or quiet afternoon.

Nutrition facts (per slice, 1 of 8)

• Calories: ~465
• Total Fat: 27 g
• Saturated Fat: 12 g
• Carbohydrates: 47 g
• Sugar: 24 g
• Protein: 7 g

Ingredients (9–9.5 inch tart)

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)

Tools you’ll need

• 9–9.5 inch tart pan with removable bottom
• Mixing bowls
• Electric mixer or hand whisk
• Blender or stick blender (optional, for glaze)
• Medium saucepan (for poaching)
• Rolling pin
• Cooling rack
• Silicone brush
• Sharp knife or mandoline for slicing pears

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.

Tips

• Chill the tart shell before baking to prevent shrinking.
• Use firm pears so they hold shape when fanned.
• Let the tart cool at least 30 minutes before slicing to keep the frangipane set.
• For added crispness, brush par-baked shell with egg white and bake 1–2 minutes more before filling.
• If using canned pears, skip poaching, but pat dry well.

What to serve with

Cozy café moments:

• A flat white or cortado makes the almond tones pop. The tart’s richness pairs beautifully with espresso.
• Try a London Fog tea latte for something softer. The earl grey’s citrus and vanilla echo the glaze and almond cream in the tart.
• For a fall brunch, serve this with maple-glazed bacon and a warm apple cider. The savory and sweet combo just works.

Fruit-forward contrasts:

• A simple mixed berry compote adds zing and color on the side. The tart pears and creamy almond balance well with blackberries or raspberries.
• Add a spoon of crème fraîche or Greek yogurt for tang, especially if serving warm.

Elegant extras:

• A small scoop of honey lavender ice cream or cinnamon gelato makes it dessert party-ready.
• Lightly toasted brioche soldiers on the side to scoop frangipane and jam? It’s extra, but lovely.

Variations

Mini Tarts
Make 4-inch tartlets for single servings or special occasions. Reduce baking time to 20–25 minutes.

Rustic Galette Style
Skip the tart pan and fold the dough edges over the filling for a free-form galette. It’ll be more casual but still beautiful.

Pistachio Version
Swap half the almond flour for ground pistachios and add a few chopped roasted pistachios on top. Pairs wonderfully with cardamom-spiced pears.

Cranberry Twist
Add a tablespoon of cranberry sauce to the apricot jam underlayer during the holidays. A tart-sweet surprise.

Gluten-Free Almond Tart
Use a gluten-free tart shell (like one made from almond flour and oat flour) and ensure your almond flour and flavorings are gluten-safe.

Bourbon Pear Tart
Add 1 tsp bourbon to the poaching syrup and ½ tsp to the frangipane for an adult-only version that smells like autumn evenings.

Ingredient substitutes

Flour (tart shell)

• Original: All-purpose flour
• Substitute: Pastry flour for extra tenderness, or gluten-free 1:1 blend if needed

Almond flour (filling)

• Original: Blanched almond flour
• Substitute: Finely ground hazelnuts, walnuts, or sunflower seeds for a nut-free twist

Apricot jam

• Original: Apricot jam
• Substitute: Peach jam, orange marmalade, or strained raspberry preserves for a different fruit profile

Butter

• Original: Unsalted butter
• Substitute: Vegan butter sticks or coconut oil (refined) for dairy-free options

Pears

• Original: Bosc or Anjou pears
• Substitute: Canned pear halves (drained), poached apples, or even fresh figs in early autumn

Eggs

• Original: Whole eggs
• Substitute: Flax eggs in the shell (for crust only), or silken tofu in frangipane for a vegan route

Vanilla/Almond extracts

• Original: Vanilla and almond extract
• Substitute: A dash of amaretto liqueur, orange blossom water, or cardamom for a fragrant twist

Sliced almonds

• Original: Raw sliced almonds
• Substitute: Chopped walnuts, pistachios, or omit entirely for nut-free needs