Frangipane Pear Tart

     Alisha from Ivey Baking Co. here in Portland is absolutely one of our favorite bakers. Her creations are gorgeous and without fail incredibly delicious. We are so excited that we got to chat with her about her journey and process. Grab something warm to drink, sit back and enjoy. 

What inspired you to get into baking?

      Both of my parents are very creative, so growing up my sister and I were always encouraged to use our imaginations and explore whatever interested us. My mom was my gateway into the baking world, for every holiday (or just because) we would bake pies, cookies and cakes.  One of my favorite memories is baking Christmas cookies all day as a family, and then delivering our creations to our neighbors. Seeing the joy our baked goods brought our family and friends was so exciting, and inspired me to keep baking and trying new recipes out of my comfort zone. 

What advice would you give to people who want to create beautiful desserts at home?

      Start small and simple. When you’re first starting out it can be intimidating, start with easier and quicker recipes like cookies and brownies. Also, if you are using the internet to find recipes use websites/ blogs that have a larger following. Usually with a larger audience recipes will have comments that can have helpful tricks and hints, and that way you won’t be second guessing if it is a good recipe or not. 

What food has brought you comfort this year?

     Cookies! Having more time has allowed me to experiment with creating new recipes, and cookies are one of my favorite things to eat so its a win win!

Make sure to check out her other amazing creation at and follow her on instagram at @iveybakingco.



Frangipane Pear Tarts

Yield: 4- 4"individual tarts or 1- 9” tart 

Tart dough: 

2 c all purpose flour 

3/4 c powdered sugar 

1/4 tsp. kosher salt 

6 oz. unsalted butter(cold) 

3 egg yolks 

1 tsp. vanilla extract 

Food Processor Method: 

  1. Combine the flour, powdered sugar and salt. Pulse until the dries are combined. 
  2. Cube the cold butter and add into the dry mixture. Pulse until the butter is pea-sized and is incorporated into the dries. 
  3. Add in egg yolks and vanilla, pulse a few times just until the dough is combined. Remove dough from food processor and gently kneed dough just until a smooth dough forms. 
  4. Plastic wrap, refrigerate for 1 hour or up to 1 week.

*Can also be made by hand following the same steps as above. 

Once the dough has chilled:

1.Roll out dough on a lightly floured surface to about 1/8” thick. 

2.Spray the tart shell with pan spray, gently press dough into the tart shell so that it is evenly covering the bottom and sides. 

  1. Freeze tart shells for 15 minutes, or until dough feels firm. 
  2. Preheat oven to 350 degrees. 
  3. Cut aluminum foil a couple of inches large than the tart pan, lightly spray the dough with pan spray, and gently form the foil over the tart dough. This will help keep the shape of the shell while baking. 
  4. Bake for 12 minutes or until the tart shell looks baked through. Before removing from the oven make sure the edges are baked through. 
  5. Remove foil, if the bottom looks doughy bake for 5-8 minutes more, until baked through. 

***you can make this tart shells in advance and keep in freezer to save time!


4 oz. ( 1 stick) softened butter 

1/2 c sugar 

1 1/2 c almond flour 

1 egg 

1/2 tsp. vanilla extract 

zest of 1 orange 

2 pears of your choice (I prefer Bosch pears)

2 tablespoons honey 

1 tsp. nutmeg (optional)

  1. In a stand mixer, combine the butter, sugar and almond flour.
  2. Add in egg, vanilla and orange zest until well combined. 
  3. Add frangipane to your baked tart shell. 
  4. Slice pears lengthwise in 1/8” thick slices. 
  5. Combine honey and nutmeg (if using), gently coat pear slices with mixer. 
  6. Arrange pear slices on top of the frangipane. 
  7. Place tart shells on a baking sheet, and bake for 10 minutes, rotate and bake for 8 more minutes, or until frangipane is golden brown and has a firm jiggle. 
  8. Let cool to room temperature, lightly dust with powdered sugar. 
  9. Serve with whipped cream or vanilla ice cream.


Photos by Kris Leboeuf

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