Pear & Almond Tart

Pear and Almond Frangipane Tart

Preparation info
  • Makes a

    25 cm

    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

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


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