Name: Pear Frangipane Tart
Prep time: 35 min
Cook time: 1 h
Yield: 8 people
Cuisine: New Zealand
Ingredients: 250g plain flour; 30g caster sugar; Pinch of salt; 80ml The Good Oil extra virgin sunflower oil; 70–90ml cold water; 110g ground almonds; 85g caster sugar; 1 large egg; 55ml The Good Oil extra virgin sunflower oil; 1 tsp vanilla extract; 1 tbsp plain flour; 3 pear halves, peeled, cored and thinly sliced; 1 tbsp apricot jam, warmed (optional)

Difficulty

Medium

Serves

8 people

Cooking time

Prep 35 mins
Cooking 1 hr

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How to Make Pear Frangipane Tart

Elegant enough for entertaining yet surprisingly simple to make, this Pear Frangipane Tart pairs crisp homemade oil pastry with a soft almond filling and beautifully sweet pears. The oil-based pastry is easy to work with and bakes to a crisp, golden finish, while the frangipane adds a rich almond flavour that perfectly complements the fruit. Served warm or at room temperature with whipped cream, creme fraiche or vanilla ice cream, it’s a timeless dessert that’s sure to impress.

Ingredients (Oil pastry)

250g plain flour
30g caster sugar
Pinch of salt
80ml The Good Oil extra virgin sunflower oil
70-90ml cold water

Ingredients (Frangipane)

110g ground almonds
85g caster sugar
1 large egg
55ml The Good Oil extra virgin sunflower oil
1 tsp vanilla extract
1 tbsp plain flour

Ingredients (Topping)

3 pear halves, peeled, cored and thinly sliced
1 tbsp apricot jam, warmed (optional)

Method

Combine the flour, sugar and salt in a bowl. Add the oil and mix until the mixture resembles coarse crumbs. Gradually add 70-90ml cold water, a little at a time, until a soft dough forms.
Press the dough evenly over the base and up the sides of a 20cm tart tin. Chill for 20-30 minutes.
Prick the base all over with a fork. Line with baking paper and fill with baking weights or dried beans.
Bake at 180°C bake for 15 minutes. Remove the paper and weights, then return to the oven for 5-8 minutes until the pastry looks dry and is just beginning to colour. Cool slightly.
Meanwhile, combine the ground almonds, caster sugar, egg, oil, vanilla and flour until smooth.
Spread the frangipane evenly over the partially baked pastry. Fan the sliced pear halves and arrange them evenly over the filling, gently pressing them into the frangipane.
Bake for 30-35 minutes, or until the frangipane is golden, puffed and set in the centre.
Cool in the tin for 15 minutes before carefully removing. Brush the pears with warmed apricot jam for a glossy finish.
Serve warm or at room temperature with whipped cream, creme fraiche or vanilla ice cream.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil cold pressed without chemicals, offering a healthy, versatile choice – perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings natural sunflower taste without overpowering your dish.

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