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Pear frangipane tart with cranberries
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4.67 from 3 votes

Pear frangipane tart with cranberries

Tender pear, a sweet nutty filling and crisp pastry - this tart is elegant and delicious.
Prep Time20 mins
Cook Time42 mins
Total Time1 hr 2 mins
Course: Dessert
Cuisine: French, Fusion
Servings: 6 or more
Calories: 313kcal
Author: Caroline's Cooking


For the pastry

  • ½ cup all purpose flour 70g plain flour
  • ½ cup whole wheat pastry flour 70g
  • teaspoon salt
  • 1 tablespoon olive oil
  • 2 tablespoon unsalted butter 28g/1oz
  • ½ egg

For the filling

  • 2 tablespoon unsalted butter 30g
  • ¼ cup cranberries 30g, fresh or frozen
  • ¾ cup almond flour 75g, ground almonds
  • 3 tablespoon brown sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 2 tablespoon dried cranberries roughly chopped
  • 1 pear


For the pastry base

  • Put the flours and salt in a food processor and pulse once or twice to mix. Add the remaining ingredients and pulse a few times until it is well mixed and comes together as a ball. Remove from the food processor, roll out and then line an 8in/20cm pie/tart dish. Trim the edges and chill for approx 30 minutes.
  • Preheat oven to 375F/190C Line the pastry case with parchment and then add baking beans to bake it blind for 10 minutes. Remove the parchment and beans and bake another 2-3 minutes until it looks dry. 
  • Remove from the oven and leave to cool slightly before filling.

For the filling

  • As the pastry is chilling, melt the butter with the fresh/frozen cranberries until the cranberries burst and become mushy. 
  • Mix together the almond flour, sugar and egg in a bowl. Strain the butter-cranberry mixture into the bowl to hold back the skins but get as much of the rest. Add the roughly chopped dried cranberries and mix so well combined and cranberries evenly distributed.
  • Cut the pear in half, remove the core and peel then cut each half into relatively thin slices. 
  • Put the frangipane filling into the slightly cooled pastry case and spread into an even layer. Gently press the pears into the frangipane, gently pressing the slices slightly to one side as you put them in so they fan out (see photos).
  • Bake for approximately 30 minutes until just starting to brown on top. Serve warm or cold.


Calories: 313kcal | Carbohydrates: 33g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 67mg | Potassium: 99mg | Fiber: 4g | Sugar: 12g | Vitamin A: 295IU | Vitamin C: 1.8mg | Calcium: 47mg | Iron: 1.7mg