Pear Frangipane Tart

Pear Frangipane tart

Prep Time 40 minutes
Cook Time 1 hour
Course Dessert
Servings 6


  • 1 roll Paneton Sweet Pastry
  • 25 g butter for greasing tin

Poaching liquid

  • 5 Pears
  • 1 cinnamon stick
  • 3 cloves
  • 1/2 cup caster sugar
  • 1.5 L water for poaching


  • 100 g butter
  • 1/2 cup castor sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 cup almond meal
  • 1/4 cup plain flour



  •  Peel and core pears.
  • In a pot large enough to house 5 pears and poaching liquid, place sugar, water and spices and heat to dissolve sugar. 
  • Cook pears in the poaching liquid until just tender.  Remove liquid and allow to cool.
  • Continue to cook poaching liquid until reduced by 2/3's.  Reserve this for glazing the pears once the tart has been cooked.


  • Preheat the oven to 170'
  • Grease tart tin with butter and press in pastry.  Place in the fridge for 20-30 minutes to rest before baking.
  • Place a sheet of baking paper over the pastry shell and fill with baking beads to blind bake.  Bake for 15 minutes until just beginning to colour.
  • Allow it to cool while making the frangipane.


  • Cream butter and sugar together until light and fluffy.
  • Add egg and egg yolk and mix well to combine.
  • Add vanilla extract
  • Stir through almond meal and flour until well combined.


  • Spoon frangipane mix around pastry base and smooth over.
  • Place pears evenly, on top of the frangipane mix.
  • Bake for 30 minutes till golden.
  • Once cooked, glaze with poaching liquid reduction.  
  • Decorate with toasted sliced almonds.