Home » Recipes » Pear Frangipane Tart

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.
  • Our online store is only open for deliveries of fresh products from now on.

    We hope to resume frozen deliveries in Auckland soon.
    Thank you very much for your support.
    Merci x
    If you would like to contact our team, please call us on (09) 3095338 or email sales@panetonbakery.co.nz
  • 0
      Your Cart
      Your cart is emptyReturn to Shop