Pear Frangipane Tart

Pear Frangipane Tart

Almond frangipane is a classic French preparation which results in a rich almond filling, that can be made in moments. It provides a delicious base for raw or poached fruit and is spread over uncooked pastry to make simple tarts.

The Baking Life - Pear Frangipane Tart

Pear Frangipane Tart

BKC Mike
This Almond frangipane is a classic, combined with pears, to make a simple tart, that can be made in moments
Prep Time 35 minutes
Cook Time 35 minutes
Course Sweet


  • 320 g Shortcrust Pastry (chilled)
  • 40 g Unsalted Butter (room temperature)
  • 50 g Granulated Sugar
  • 1 large Egg
  • ½ tsp Vanilla Extract
  • 45 g Ground Almounds
  • 1 tbsp Self-Raising Flour
  • 1 Tin of Pear Quarters
  • 60 g Apricot Jam
  • 1 tbsp Water
  • Icing Sugar (for dusting)


  • You will need a 9” tart pan with a removable base.
  • Dust your surface with icing sugar, then roll out your pastry and cut it 1” larger than the tart pan.
  • Lightly roll the pastry around a rolling pin. Unroll on top of your tart ring or pan and with your hands gently press dough into pan. Then use a knife to remove any excess pastry.
  • Prick the bottom of the pastry with a fork (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for about 30 minutes to chill the pastry.
  • Preheat oven 180°C.
  • Drain the tin of halved quarters and put aside, for now.
  • In the bowl, beat the butter and sugar until creamy and smooth (you can do this by hand or with a hand mixer). Then add in the egg and vanilla extract and beat some more, follow this with the ground almonds and flour, then beat until it forms a smooth paste.
  • Evenly spread the paste onto the bottom of the chilled pastry in the pan, it may not seem like enough but the frangipane will puff up during baking (trust me).
  • Place the pear quarters evenly over the frangipane paste.
  • Bake the tart for around 35 minutes or until the crust is golden brown.
  • Remove from the oven and cool on a wire rack.
  • In a microwave heat the apricot jam until boiling.
  • Carefully remove any lumps from the jam (it’s hot!), add the water and stir.
  • Using a pastry brush, lightly brush the top of the cooled tart with the apricot glaze.
Keyword frangipane, pears, sweet, tart

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