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Toffee, pear and frangipane tart

  • 4.0 Star
  • Timer Prep 25 min
    Cook 55 min
  • Chart 590.0 cal/
  • Chef hat Medium


Peel, core and cut each of the pears into 8 wedges. Defrost the frozen shortcrust pastry. Soften the butter.

And the rest...

  1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens). Put a baking sheet in the oven.
  2. 2 Gently heat the butter and sugar in a heavy-based frying pan, until the sugar has melted.
  3. 3 Add the pears and cook for 1-2 minutes each side, until just tender.
  4. 4 Put a sieve over a bowl and tip the pears into it. Set them aside to cool, reserving the toffee sauce.
  5. 5 Roll out the pastry and use to line one 23cm loose-bottomed tart tin per tart being made.
  6. 6 Trim the edges, line the pastry case with baking parchment and fill with baking beans. Bake for 20 minutes, then remove the paper and beans and set aside.
  7. 7 Reduce the oven temperature to 180°C/350°F/gas 4 (160°C for fan ovens).
  8. 8 To make the frangipane filling, beat together the butter and sugar in a bowl, until pale and fluffy.
  9. 9 Beat in the egg, then fold in the flour and ground almonds.
  10. 10 Spread the mixture over the base of the pastry case and arrange the pears on top.
  11. 11 Bake for 20-30 minutes, until golden and just set.
  12. 12 Allow to cool for 10 minutes, then remove the tart from the tin and spoon the reserved toffee sauce over the top.
  13. 13 Serve warm or at room temperature.

For the Frangipane

6 Reviews

  • Hazel McDowell

    Absolutely delicious and very easy to make, my guests were very impressed.

  • Lisa

    Made this twice in one week it was so nice!

  • Deborah

    One word Delicious

  • Poppadom Pie Girl

    Best recipe ever!😀

  • Poppadom Pie Girl

    Ha know what I'm tired of m and s being biased Only taking down my bad reviews I r smart

  • Sarnie

    Tasted nice but Fiddly to make, quite thin, not really a success

  • Average per serving
  • Calories 590.0kCal
  • Fat38.1g
  • Saturated20.1g
  • Salt0.75g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg