Caterina’s Pear Frangipane Tart

This classic mini pear tart is made with a sweet tart dough and filled with fresh pears and frangipane (almond cream) to make 12.


  • 85g butter, unsalted and softened
  • 175g caster sugar
  • 2 eggs, lightly beaten
  • 175g almond meal
  • pinch of salt
  • Few drops of almond essence
  • Few drops of vanilla essence
  • Fresh ripe thinnly sliced pears
  • 1 x 435g packet Careme shortcrust pastry
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  1. Cut pastry into 12 discs x 11cm diameter and place into greased & floured large muffins tins or tart tins.
  2. Beat together the butter and sugar till light and fluffy.
  3. Stir in almond, eggs and almond essence.
  4. Fold in half the pears and spoon into party shells.
  5. Smooth the top using the back if a metal spoon.
  6. Place remaining pears on top of tarts and push down lightly.
  7. Bake 170c fan for approximately 45 minutes.
  8. Cool tarts and dust with icing sugar.

Tags: delicious, fresh, Groceries, pear, recipe, snack, tart, treat

How we Eat It

The tart is best served on it’s own or with a simple dollop of whipped cream.

Caterina's top 3 Tips

  1. Add fresh lemon zest or a touch of dark rum.
  2. For added flavor: Infuse the frangipane with 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cardamom.
  3. Recommend using Bosc pears for their flavour.