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  • Sarah L Samuels

Pear & Walnut Frangipani Tart

Updated: Dec 6, 2022

I love making and eating frangipani tarts and I wanted to come up with one that was just a little bit different but incorporated classic flavours.

After lots of deliberation I decided on pears with a walnut frangipani. You can use fresh ripe pears or tinned pears for this recipe and both work really well.


It really is delicious and a bake I am really proud of and I hope you will enjoy too.


Jump to recipe

Start by making the pastry - place the flour, sugar and butter into a food processor.



Then pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.

Then add the egg and combine in the food processor or by hand until the pastry starts to form a ball.



Wrap in cling film or similar and transfer to fridge to keep cool for at least 30 minutes.


Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.


Put the walnuts into a food processor and blitz to a fine texture.


Next to make the filling - put the flour, butter, sugar, ground walnuts and eggs into the bowl of a stand mixer.



Then on a medium setting beat the mixture until it is pale in colour.



Take the pastry out of the fridge and uncover.



Next to line the 23cm flan tin - roll out the pastry until it is slightly bigger than the tin.



Fold the pastry in half and put it over the tin.



Unfold the pastry and press the edges into the tart tin then trim the excess pastry off the edges. I use the rolling pin to go back and forth to get a clean edge.


Slice the quarters of pear vertically 4-5 times so they open out slightly when baking.



Spread the walnut filling on top of the pastry and level.



Then place the pear quarters evenly around the tin.



Finally sprinkle with roughly chopped walnuts.



Bake for 40 - 45 minutes until golden brown.




Pear & Walnut Frangipani Tart


Sarah’s servings: 8

Sarah’s Skill: Medium 🍰🍰

Baking time: 40 - 45 mins


Ingredients:

Pastry

200g Plain Flour

45g Icing Sugar

100g Cold Cubed Unsalted Butter

1 Large Egg


Filling

150g Self Raising Flour

150g Unsalted Butter (room temperature)

150g Caster Sugar

90g Ground Walnuts

3 Large Eggs

8 Pear quarters (fresh or tinned)

1 Tbsp Roughly chopped walnuts (optional)


Method:


  1. Pastry Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.

  2. Add the egg and combine in the food processor or by hand until the pastry forms a ball.

  3. Wrap in cling film or similar and transfer to fridge to keep cool for at least 30 minutes.

  4. Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.

  5. Filling Put the walnuts into a food processor and blitz to a fine texture.

  6. Then place the flour, butter, sugar, ground walnuts and eggs into the bowl of a stand mixer and beat until it is pale in colour.

  7. Line a round 23cm tart tin with the pastry.

  8. Slice the quarters of pear vertically 4-5 times so they open out slightly when baking.

  9. Spread the filling on top of the pastry and when level place the pear quarters evenly around the tin and sprinkle with roughly chopped walnuts.

  10. Bake for 40 - 45 minutes until golden brown.






Sarah's Extra Slice........


I do not blind bake my Bakewell tart case as the pastry always bakes well without needing to. My flan tin is Alan Silverwood 23cm.




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