Pear Frangipane Tart

I am writing this while an autumn storm is raging outside. I have to say, I like autumn a lot more than I do summer – no sticky clothes, sore thighs from wearing shorts that are just a little too short and those pesky insects. Just crisp autumn air, gorgeous natural colors and knitted jumpers. And: A LOT OF BAKING.

With loads of tasty autumn fruits around it’s difficult resisting the urge to bake every day. For this tart, I used fresh, ripe, juicy pears paired with a lovely frangipane. So good with a steaming cup of tea!

If you want, you can add a little cinnamon to the frangipane. My mother hates cinnamon (I know, it’s a travesty!) so I didn’t add any myself, but I can imagine the urge to add some. I always applaud creativity! ๐Ÿ™‚


Pear Frangipane Tart Recipe

Source: Pรขte Sucrรฉe and Frangipane recipes from Paul Hollywood’s “How to Bake

Tools: 23cm (loose bottomed) tart tin


Pรขte Sucrรฉe:

165 grams pastry flour
25 grams ground almonds
120 grams cold butter, diced
55 grams caster sugar
1 egg

Frangipane + Filling:

100 grams softened butter
45 grams caster sugar
2 large eggs
75 grams plain flour
1/2 teaspoon baking powder
100 grams ground almonds
1 teaspoon almond extract
8 small ripe pears
25 grams almond shavings
  1. To prepare the pastry: combine flours and sugar in the bowl of a food processor fitted with blade attachment. Add butter, blitz until you have a crumbly mixture. Add egg and blitz until the dough starts to come together. Shape dough into a ball, wrap in clingfilm. Leave to chill for at least an hour.
  2. Pre-heat the oven to 180C/355F.
  3. For the frangipane, cream the butter and sugar for abut 3 minutes. Add the eggs and a tablespoon of the flour and mix for another 2 minutes. Add the rest of the flour, baking powder, ground almonds and almond extract and mix another 2 minutes. Set aside.
  4. Grease and flour the tart tin. Roll the pastry out to a large enough circle to fit the tin (not too thick). Pipe or spread the frangipane into the pastry case. Peel pears, halve them and remove the center. Push the pear halves into the frangipane. Sprinkle with the almond shavings.
  5. Bake for about 40 minutes or until the tart is a nice golden brown. Remove from tart tin and slide onto a wire rack to cool down. Serve with whipped cream or vanilla ice cream. Enjoy!

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