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Slice of pear frangipane tart on a plate, showing layers of tender pear, almond filling, fig jam and buttery shortcrust pastry.

Frangipani pear Tart

Pear Frangipane Tart with Fig Jam – A Classic Reinvented

What makes a classic pear frangipane tart even better? The secret is in the layers.
This tart has been a favourite of mine since my apprenticeship and was equally popular with my pastry students and customers. Over the years, I've given it my own twist, layering delicate slices of pear through the almond frangipane rather than placing them only on top.
Beneath the filling, a thin layer of fig jam adds a rich, fruity depth, while crisp buttery pastry provides the perfect contrast. As the tart bakes, the pears gently soften while the frangipane sets around them, creating a beautifully moist, tender filling with pear in every bite.
Finally, toasted flaked almonds add crunch, while a delicate apricot glaze brings everything together with a glossy finish.
The result? Crisp pastry, fragrant almond frangipane, tender pear and a surprising hint of fig — a classic tart transformed through thoughtful layering and a little baking science.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 8 people
Course: Dessert
Cuisine: Baking
Ingredients Equipment Method Notes

Ingredients
  

Short Crust Pastry
  • 250 g Unsalted butter softened but not melted
  • 125 g Caster sugar
  • 1 Egg
  • 375 g Plain flour
  • 2 g Salt
Fig Jam
  • 150 g Fig jam
Almond frangipani
  • 250 g Unsalted butter softened but not melted
  • 250 g Caster sugar
  • 4 Eggs
  • 1 Zest of lemon
  • 250 g Almond meal
  • 125 g Plain flour
  • 2 g Baking powder
  • 2 g Salt
Pears
  • 3 Medium firm-ripe pears such as Packham pears
  • 1 Fresh lemon juice squeezed
Flaked Almonds
  • 100 g Flaked almonds
Apricot Glaze
  • 120 g Apricot jam
  • 40 g Water
Icing Sugar
  • 50 g Icing sugar

Equipment

  • 1 22 cm Deep Fluted Tart tin removeable base
  • 1 Rolling Pin
  • 1 Chefs knife
  • 1 Oven
  • 1 Sieve
  • 1 pastry brush
  • 1 chopping board
  • 1 Bowl
  • 1 fork
  • 1 refrigerator
  • 1 Palette Knife
  • 1 Step Pallete knife
  • 1 Stand Mixer
  • 1 Stand Mixer flat beater
  • 1 stove
  • 1 Pot
  • 1 Spoon
  • 1 Bowl scraper
  • 1 citrus zester
  • 1 Citrus juicer

Method
 

  1. Preheat the oven to 175°C
  2. Lightly grease the base and sides of a 22 cm removable-base tart tin.
Short crust pastry
  1. Add the softened butter and caster sugar to the bowl of a stand mixer fitted with the flat paddle.
  2. Mix on medium-low speed until the mixture resembles coarse crumbs.
  3. Do not cream the butter and sugar. Too much aeration can make the pastry more fragile and encourage movement during baking.
  4. Add the egg and mix only until combined.
  5. Add the flour and salt. Mix gently until the pastry begins to come together and pulls away from the sides of the bowl.
  6. Do not overmix.
  7. Shape the pastry into a flat rectangle, wrap and refrigerate for 30 minutes.
  8. Roll the chilled pastry and carefully line the tart tin.
  9. Press the pastry gently into the corners rather than stretching it. Stretching pastry can cause it to shrink as it bakes.
  10. Dock the base lightly with a fork.
  11. Refrigerate the lined tart shell for another 30 minutes while preparing the filling.
Fig jam
  1. Spread a thin, even layer of fig jam over the base of the chilled tart shell.
  2. Keep this layer relatively thin so it complements the almond and pear flavours without overwhelming them.
Frangipani filling
  1. Place the softened butter and sugar into the bowl of a stand mixer fitted with the flat paddle.
  2. Blend together on medium speed until smooth.
  3. Avoid heavily aerating the mixture. Frangipane should be smooth and creamy rather than whipped and fluffy.
  4. Add the eggs one at a time, mixing gently after each addition.
  5. Add the lemon zest.
  6. Add the almond meal, flour, baking powder and salt.
  7. Mix only until evenly combined.
Pears
  1. Cut the pears into very thin slices(no pips)
  2. Gently toss or brush them with a little lemon juice to help reduce browning while you assemble the tart.
Assemble the Tart
  1. Spread approximately one-third of the frangipane over the fig jam.
  2. Arrange a single layer of thinly sliced pear over the frangipane.
  3. Add another layer of frangipane, followed by another single layer of pear.
  4. Cover with the remaining frangipane.
  5. Arrange the final pear slices decoratively over the surface, fanning them around the outside and towards the centre.
  6. Sprinkle flaked almonds around the outer edge and, if desired, around the inner circle of pears.
Bake
  1. Bake at 175°C for approximately 35–40 minutes, or until:
  2. - the frangipane is set
  3. - the surface is lightly golden
  4. - the centre no longer looks wet
  5. - the pastry is baked through
  6. If the pears or almonds begin to brown too quickly, loosely cover the tart with foil for the remainder of the baking time.
  7. Allow the tart to cool before glazing.
Apricot Glaze
  1. Place the apricot jam in a small saucepan with a little water.
  2. Heat gently over medium-low heat, stirring until the jam melts and becomes smooth and brushable.
  3. While the tart is still slightly warm, brush a thin layer of apricot glaze over the pears and exposed frangipane.
  4. Allow the glaze to set.
Icing Sugar
  1. Finish with a light dusting of icing sugar just before serving.

Notes

Do not cream the pastry butter and sugar.
Mixing only until combined helps keep the pastry tender and reduces unnecessary aeration.
Rest the pastry twice.
Rest once after mixing and again after lining the tin. This allows the gluten to relax and helps reduce shrinkage.
Do not stretch the pastry into the tin.
Lift and gently press it into the corners instead.
Keep the pear slices thin and even.
Uneven or very thick slices may remain firm while the frangipane around them is already cooked.
Do not over-aerate the frangipane.
A heavily whipped frangipane can rise excessively and then collapse as it cools.
Use the fig jam sparingly.
You want a distinct fruit note beneath the almond filling rather than a thick, overly sweet layer.
Glaze while the tart is slightly warm.
The warm surface helps the apricot glaze spread into a thin, even layer.