Recipe: Pear frangipane tart

February 5, 2024 | Foodie bites | 2 minute read

It’s time for another of Michael’s marvellous recipes, straight from The Victoria’s kitchen to you. This time, we’re sharing a pear frangipane tart for you to enjoy.

And if you’d rather be doing the eating than the preparation, why not book a lunch or dinner at The Vic? Take a look at our sample menus and book online or call us on 01328 711008.

Recipe: Pear frangipane tart

Serves 6-8

Ingredients for the pastry

  • 10oz softened butter
  • 1lb plain flour
  • 4oz sugar
  • 2 eggs

Ingredients for the filling

  • 8oz softened butter
  • 8oz caster sugar
  • 5 eggs
  • 8oz ground almonds
  • Small pinch of vanilla seeds
  • Pears

Start with the pastry. Place butter, flour and sugar in food processor, blitz until combined. Add eggs and pulse until it binds. Roll, wrap and chill. Remove from fridge roll to required thickness in the tin and blind bake.

Beat sugar, butter and vanilla until pale. Once pale and fluffy, add eggs one by one. When eggs are incorporated, fold in ground almonds. Place sliced pears in pastry case, pour over the egg mixture and bake at 160° Celsius for 35-40 minutes. Allow to cool and then refrigerate.

Serve hot or cold, and enjoy!

Back to Journal Back to Journal

Related journals