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Pear Frangipane Tarts
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Pear Frangipane Tarts

Buttery almond frangipane tarts topped with ripe pear, flaked almonds and a dusting of icing sugar

GF❄ Freezer Friendly

17 May 2026

These little frangipane tarts are one of the most elegant things you can make with a handful of simple ingredients. A rich, buttery almond filling scented with lemon zest is spooned into tart cases, topped with halved ripe pears and scattered with flaked almonds. Baked until golden and dusted with icing sugar, they look like they came straight from a French pâtisserie. Gluten free and freezable.

Ingredients

6 serves
  • 200g butter, softened
  • 100g GF plain flour
  • 200g icing sugar
  • 125g almond meal
  • 1 lemon, zested
  • 3 eggs
  • 3 ripe pears, halved and core removed
  • ⅓ cup flaked almonds
  • Icing sugar, to dust
  • Thickened cream or dollop cream, to serve

Method

  1. 1

    Preheat the oven to 180°C. Grease 6 x 10cm round individual tart tins.

  2. 2

    Beat the butter, icing sugar, and lemon zest together until pale and creamy.

  3. 3

    Add the eggs one at a time, beating well after each addition.

  4. 4

    Fold in the almond meal and GF flour until just combined.

  5. 5

    Spoon the frangipane mixture into the prepared tart tins, filling to about two-thirds full.

  6. 6

    Press a pear half gently into each tart, cut side down. Scatter flaked almonds over the top.

  7. 7

    Bake for 15–18 minutes until golden and set. Cool in the tins for 5 minutes before removing.

  8. 8

    Dust generously with icing sugar and serve warm or at room temperature with cream.

Kitchen Notes

These tarts are best served on the day they are made, but they keep well wrapped at room temperature for up to 2 days. They also freeze well — cool completely, wrap individually, and freeze for up to 2 months. Thaw at room temperature and warm briefly in a 160°C oven before serving.

What I'd serve with this

With a generous dollop of thickened or dollop cream and a dusting of extra icing sugar. Caramel poached pears along with a scoop of vanilla bean ice cream would be decadent.

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