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Frangipane tarts are a wonderful way to use seasonal fruits. Use apples, peeled feijoa or try poached quince in place of the pears.

Prep: 25 minutes
Cook Time: 80 minutes
Serves: 6-8


Preheat the oven to 180°C.

Roll out the pastry to 3-millimetre thickness and use to line a 25-centimetre tart tin.

Prick the base of the tart, then blind bake for 20 mins.

Allow to cool before using.

To make the frangipane: in a food processor grind the almonds to a medium grind. Remove from the food processor and set aside.

In the same bowl blend the butter and sugar until creamy.

Add the eggs one at a time and once it is incorporated, add the flour and almonds. Process to a small crumb (this can be done a day or two ahead).

Spoon the frangipane into the tart shell then press the fruit evenly into the frangipane.

Mix the honey with 1 tablespoon boiling water and mix until smooth.

Brush the mix over the fruit to glaze.

Bake for 50-60 mins or until cooked through (if it starts to brown too much before cooked, cover with a sheet of baking paper).

Halfway through cooking, glaze the fruit with the honey, and again when it comes out of the oven.

Serve warm or at room temperature.

To serve: dust with icing sugar and serve with thick Greek yoghurt, whipped cream, creme fraiche or mascarpone.

Tip: The pastry tart can be blind baked ahead and either stored in airtight container or frozen. The frangipane can be made a few days ahead and kept refrigerated.


1 packet Paneton sweet pastry
300 grams blanched almonds
150 grams butter, softened
150 grams sugar
3 eggs
3 tablespoons flour
2-3 pears, 6-8 feijoas, (or use 2 poached quinces), peeled, cored and cut into quarters
1 tablespoon runny honey
icing sugar to garnish

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