Waitrose and Partners
Pear and frangipane tart

Pear and frangipane tart

A show-stopping dessert that's destined to impress dinner party guests or friends and family. The tart also works well with apples instead of pears, or adding chocolate for a richer flavour.

5 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseDessert
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

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  • 320g puff pastry sheet, unrolled
  • 100g unsalted butter, softened
  • 100g caster sugar, plus 1⁄2 tbsp for sprinkling
  • 100g ground almonds
  • ½ tsp almond extract
  • 1 tbsp plain flour
  • 1 pinch salt
  • 1 medium British Blacktail Free Range Egg, beaten
  • 3 Essential Conference Pears, halved, cored and cut into wedges
  • 1 tbsp flaked almonds


  1. Preheat the oven to 200 degrees C, gas mark 6. Lay the sheet of pastry on a large, parchment-lined baking tray. Use a sharp knife to score a border 2cm around the edge of the pastry and then prick the base all over with a fork. Bake for 10-12 minutes, then remove from the oven and flatten the base.

  2. Using electric beaters, cream the butter and sugar for 2 minutes until light and fluffy. Beat in the ground almonds, almond extract, flour and salt until combined. Brush a little of the beaten egg around the border of the pastry, then beat the rest into the frangipane mixture.

  3. Spread the frangipane over the base of the tart and arrange the pear wedges on top. Scatter with the flaked almonds, then sprinkle over 1⁄2 tbsp caster sugar. Bake for about 30 minutes or until golden and set, covering loosely with a sheet of foil if it browns too quickly on top.

Cook’s tip

This tart is just as delicious made with apples in place of the pears.

And to drink...

No.1 Sauternes Château Suduiraut, France, is a luscious, honeyed dessert wine from Bordeaux.


Typical values per serving when made using specific products in recipe


1,769kJ/ 425kcals



Saturated Fat












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5 out of 5 stars1 rating