Laura’s Pear and Frangipane Tart

Arguably, one of the best shows to have come out of the modern era is the Great British Baking Show. A recipe that seems to be known by all of the contestants, as well as being a technical challenge, is frangipane tarts. They’re always accompanied by a fruit. Well, in this week’s “what is in my pantry?” I found canned pears. Hence, my pear and frangipane tart was born!

I Love Tarts

Tarts always remind me of my grandmother. Despite her being a wonderful pastry chef, every Easter we would pick up a fruit tart from our local bakery. The tart base would be pastry, with a layer of chocolate, then a custard, topped with fruit. It was so delicious. I have talked about tarts and pies here.

Looking for Something Similar? Try…

Treacle Tart recipe click here
Tomato Tart click here
Rhubarb Tart click here

What You’ll Need

For the Tart:

1.5 cups of Gluten-free flour (Cup4Cup is my favorite for this)
8 tablespoons butter
A pinch of salt
5 tablespoon ice water

For the filling:

½ cup (1 stick) unsalted butter, room temperature
½ cup sugar
1 egg
1 cup almond flour (almond meal is the same- works just as fine)
1 tablespoon tapioca starch
1 teaspoon almond extract
Pears ~ It’s up to you if you use fresh or canned. It’ll also be up to you to decide how many you wish to place upon your tart.


Food Processor


For full recipe and instructions go to Sift



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