Pear & Almond Tart

Pear and Almond Frangipane Tart

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Preparation info

  • Makes a

    25 cm

    • Difficulty


Appears in

On The Menu: Seasonal Recipes for a Culinary Life

On The Menu

By James Mackenzie

Published 2011

  • About

Any almond frangipane tart looks and tastes so appetising, whether it’s with raspberry, plum or even pear. A splash of Poire William liqueur served in some English custard complements the tart fantastically.


For the pastry

  • 125 g butter
  • 100 g sugar
  • 250 g plain flour
  • 1 egg

For the frangipane

  • 250 g butter
  • 250 g caster sugar
  • 5 eggs
  • 100 g plain flour
  • 200 g ground almonds
  • 1 measure dark rum
  • ½ tsp almond essence
  • 6 poached pears, or 12 poached pear halves, or tinned
  • 2 tbsp caster sugar
  • 100 g flaked almonds


Pre-heat the oven to 180°C/gas mark 4.

To make the pastry, cream the butter and sugar then mix in the sifted flour and egg to form the pastry. Don’t overwork it as you want it to be as short as possible. Wrap the pastry in cling film and rest in the fridge for at least half an hour. Remove from the fridge and roll out on a floured surface, then line a 25cm cake ring leaving an overhang of pastry all around the edge. Press the pastry firmly into the ring. Rest in the fridge for another 20 minutes and then blind bake at 180°C/gas mark 4 for 15 minutes. Remove the baking beans and return to the oven for a further 5 minutes: this is then ready for your frangipane mix.

To make the frangipane filling, cream the butter and sugar, then beat in the beaten egg. Sift the flour and ground almonds together into the bowl and mix. Finish by stirring in the rum and almond essence. Spoon the mix into your pastry case and lay the pears around the top of the tart. Sprinkle the sugar and flaked almonds onto the tart and bake at 160°C/gas mark 3 for 30-40 minutes. Remove from the oven and trim the excess pastry from around the tart. Serve warm to get maximum flavour.

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