Extra-Almondy Pear Frangipane Tart recipe

Preparation Time: 1 hours | Cooking Time: 1 hours

This delicious pear frangipane tart is made extra-almondy with the use of ground almonds in the pastry case. Yum! The pastry is topped with fresh pears and a delicious frangipane mix, then sprinkled with a mix of cinnamon and brown sugar to serve.


  • 120g plain flour
  • 50g ground almonds
  • 90g butter
  • 30g caster sugar
  • 1 egg
  • 1 tsp. vanilla
  • 3 pears
  • 100g ground almonds
  • 100g caster sugar
  • 50g plain flour
  • 2 eggs
  • 30g melted butter
  • 1/2 tsp. baking powder
  • 4 tbsp. raspberry jam


  1. Place the flour and almonds into a bowl. Rub in the butter using your fingertips until the mix resembles fine breadcrumbs. Mix in the sugar. Make a well in the centre and add the egg and vanilla. Mix until you have a smooth dough, cover with cling and leave in the fridge for 30 minutes. Roll out to cover a 20cm springform tart tin and prick the base, leaving some overhang. Bake in a 200C oven, covered with parchment and baking beans, for 10 minutes. Remove paper and beans and bake for 5 more minutes.

  2. Beat together the sugar and eggs with an electric mixer until pale and fluffy. Beat in the almonds and melted butter. Sift in the flour and baking powder and stir until smooth.

  3. Spread the jam over the bottom of the case. Dollop about half of the almond frangipane over the jam. Add the pears, layering them in a pretty pattern, and spoon the rest of the frangipane over them. Bake for 40 minutes at 180C until golden and risen and leave to cool for 10 minutes before serving.

If you like, add some cinnamon or spices to the frangipane mix. Recipe serves 6-8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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