Pear and hazelnut frangipane tart

This simple frangipane tart is the perfect balance of sweet pear and nutty filling for the perfect Autumnal dessert.

  • 40 mins cooking
  • Serves 8
  • Print


  • 3/4 cup (75g) hazelnut meal
  • 80 gram butter, softened
  • 1/3 cup (75g) caster sugar
  • 1 teaspoon vanilla paste
  • 1 egg
  • 1 (445g) packet Careme sour cream shortcrust pastry, thawed
  • 3 large (1kg) beurre bosc pears (or 4 small)
  • icing sugar and vanilla ice-cream, to serve


  • 1
    Preheat oven to 220°C (200°C fan-forced) Line a large 30cm x 40cm oven tray with baking paper.
  • 2
    Combine hazelnut meal, butter, sugar, vanilla and egg in a medium bowl; stir until smooth.
  • 3
    Place pastry on the prepared tray. Roll over the sides by 1cm to create an edge.
  • 4
    Spread the hazelnut mixture evenly over the pastry. Halve and core the pears; slice thinly, leaving the top intact. Fan the pears over the hazelnut mixture.
  • 5
    Bake tart on the bottom shelf for 20 minutes, reduce heat to 180°C (160°C fan-forced); bake for a further 10 minutes or until the pastry is golden brown and cooked through.
  • 6
    Dust with sifted icing sugar and serve with vanilla ice-cream, if desired.


Not suitable to freeze or microwave.

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