Easy Pear Frangipane Tart

Serves: 8
Preparation Time: 1 hour
Difficulty: Moderate


2 large ripe Packham pears
1 cup caster sugar
1 cinnamon stick
1 cup water
5 large egg whites
2/3 cup almond meal
1/2 cup plain flour or gluten free pastry mix
250g butter, melted and cooled
1 teaspoon almond extract or amaretto liqueur
2 tbsp icing sugar
2 tbsp flaked almonds


  1. Preheat oven to 175C. Grease a fluted tart pan
  2. Peel the pears, cut in half and scoop out the core and seeds. Place the halves in a small saucepan, cut side down. Add the cinnamon stick, ½ cup of caster sugar and cup of water. Bring to boil and reduce the heat to a simmer until the pears are tender enough for a fork to go through them.  Gently remove the pear halves to a cutting board and cool.  Simmer the remaining liquid until reduced to a syrup
  3. In an electric mixer, beat together the egg whites and remaining caster sugar until thick.Fold in the almond meal and flour until just until combined, then add the melted butter and almond essence or amaretto. Pour the mixture into a greased flan dish
  4. Using a sharp knife, slice the pear halves from the base to 2cm from the top, in 5mm thick slices. Gently lift each pear half with an egg slice and arrange in the flan dish, pressing them lightly into the mixture so that the slices spread apart. Brush the pears with the reduced sugar syrup
  5. Mix the flaked almonds with icing sugar and scatter evenly over the frangipane mixture
  6. Bake for 25 to 30 minutes or until golden brown

Serving suggestion

Serve warm with thick cream or good quality vanilla ice-cream.