Pear and apricot frangipane tart
A classic pear and frangipane tart with buttery pastry, sweet apricot jam and almond filling, baked until golden.
Updated : 27 January, 2026
Easy
About 20 min.
Ingredients
300 grams
Shortcrust pastry
125 grams
Butter
125 grams
Sugar
150 grams
Almond flour
50 grams
Flour
3
Eggs
1 teaspoon
Vanilla extract
75 grams
Almond flakes
3 tablespoon
Apricot jam
700 grams
Canned pears
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200°C.
Step 2
Roll out the pastry on a lightly floured surface and use it to line a 27cm (10¾in) loose-bottomed, fluted tart tin. Line the pastry case with baking parchment or aluminium foil and fill with ceramic baking beans, or uncooked rice or lentils. Bake blind for 15 minutes, then remove the parchment and weights and return the pastry to the oven for a further 8 minutes, until it looks dry and lightly coloured. Remove from the oven and set aside to cool.
Step 3
Lower the oven temperature to 180°C.
Step 4
To prepare the filling, beat the butter and sugar together until pale and fluffy. Add the almond flour, flour and eggs, mixing until fully combined. Stir in the vanilla extract and 1 tablespoon of the flaked almonds.
Step 5
Spread the apricot jam evenly over the base of the cooled pastry case. Spoon the frangipane mixture on top and smooth it out with a palette knife. Arrange the pears over the filling, gently pressing them in, then scatter over the remaining flaked almonds.
Step 6
Bake for 25-30 minutes, until the filling is set and golden brown.
Step 7
Leave the tart to cool in the tin before serving. Serve.
Author note
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