Pear & Almond Frangipane Tart
An elegant Pear & Almond Frangipane Tart with a buttery almond crust, velvety frangipane filling, and delicate syruped pears. This French-inspired dessert balances sweetness with nutty depth, perfect for afternoon tea or a dinner party finale.
Serves: 6
Prep Time: 30 minutes (+ chilling) | Bake Time: 1 hour 10 minutes
Ingredients
For the Almond Sweet Crust: (See notes for substitution)
- 115g (4 oz) ground almonds
- 2 tbsp plain flour
- 115g (4 oz) caster sugar
- 85g (3 oz) unsalted butter, softened
- 1 large egg
- ½ tsp vanilla extract
For the Filling & Topping:
- 1 × 400g (14 oz) tin pear halves in syrup, drained
- 1 tbsp icing sugar (optional, for dusting)
- 28g (1 oz) flaked almonds (optional, for garnish)
Method
1. Prepare the Crust:
- Preheat oven to 190°C (375°F/Gas Mark 5).
- Roll out pastry dough and line a 25cm (10-inch) tart tin. Chill in the freezer for 10 minutes.
- Bake blind with parchment and weights for 15 minutes. Remove weights, prick the base with a fork, and bake for 10 more minutes. Cool on a wire rack.
- Reduce oven to 175°C (350°F/Gas Mark 4).
2. Make the Frangipane Filling:
- In a bowl, mix ground almonds and flour. Stir in sugar, then butter. Add egg and vanilla, mixing until smooth. Chill for 15 minutes.
3. Assemble the Tart:
- Pat pear halves dry. Thinly slice (without cutting through) and fan gently.
- Spread chilled frangipane over the crust. Arrange pears in a spiral, fanning slices toward the center.
4. Bake & Finish:
- Bake for 45 minutes until frangipane is puffed and golden. Cool completely.
- Dust with icing sugar and sprinkle with flaked almonds (if using).
Chef’s Notes
- Shortcut: Use store-bought sweet shortcrust pastry if pressed for time.
- Serving: Pair with crème fraîche or vanilla ice cream.
- Storage: Keep at room temperature for up to 2 days.