Deep Filled Pear Frangipane Tart

These little individual tartlets are absolutely divine.


  • sweet pastry:
  • 300 g plain flour
  • 110 g caster sugar
  • 150 g butter
  • 1 egg
  • filling and topping:
  • 6 pears
  • preheat the oven to 180°c (350°f/gas 4)
  • 175 g butter
  • 175 g caster sugar
  • 150 g ground almonds
  • 50 g plain flour
  • 3 large eggs


  1. For the Sweet Pastry:
  2. Cream Butter and sugar until light and fluffy.
  3. Add in eggs and flour and bring the mixture together.
  4. Wrap in cling film and allow to rest.
  5. Line six individual deep filed tartlet cases with some sweet pastry.
  6. (Retain any leftover pastry for a later use.)
  7. For the Filling and Topping:
  8. Preheat the oven to 180°C (350°F/Gas 4).
  9. Peel and core the pears and put wedges of each pear into the lined tartlet cases.
  10. Meanwhile cream the butter and caster sugar together until light and fluffy.
  11. Add in the eggs, ground almonds and plain flour and mix until well combined.
  12. Divide this frangipane mixture on top of the pears and bake in the preheated oven for 25-30 minutes until the frangipane mixture has set and turned golden brown.
  13. Remove from the tartlet cases and serve with ice cream and freshly whipped cream.
  14. Top Tip:
  15. Feel free to substitute the pears for some strawberry jam, diced apples or fresh mixed berries.


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