The frangipane filling, an almond and sugar paste, adds a whimsical twist to the traditional fruit tart. Although frangipane is a staple of French pastry, its origins might be Italian.

Some speculate that the name frangipane is derived from Frangipani, a politically important Italian family. One of the more absurd myths is that Marquis Muzio Frangipani popularised almond-scented gloves, which inspired chefs to create or name the almond-based tarts after him. Others speculate that the essence of the frangipani plant was used to flavour the original almond paste and that is where the filling got its name from.

Almonds have been used in dishes in Italy since the Middle Ages. So, the more likely scenario is that desserts made from almonds or almond paste spread from Italy to France, where they grew popular and were refined further by French chefs.

Crunchy and soft at the same time, this Parisian pastry combines the nutty richness of almond with the sweetness of pears

Pear Frangipane Tartlets

These tartlets are as elegant as they are delicious. Each bite is a delight: the crunchiness of the shortcrust pastry contrasts well with the soft filling; the bitterness of the almond balances out the sweetness of the pear.

Short on time? Instead of making tartlets, just make one tart. You can also make this without poaching the pears — simply slice the pears and add to the filling. The pastry can be made a day ahead and stored in the fridge. The same recipe can also be used to make apple or apricot tartlets — simply swap the pear for one of the fruits. So, feel free to experiment and go with whichever fruit is in season.

Ingredients (Makes 4-5 tartlets or one 11 to 12-inch tart)

For the shortcrust pastry

½ cup butter 1¾ cup white flour 2 tablespoons icing sugar 1 egg beaten Water, as needed For the poaching 6-8 pears, peeled, cored and cut in half
6 cups water ¼ cup caster or fine sugar 2½ tablespoons of lemon juice

For the filling

¾ cup butter, softened ¾ cup fine sugar 2 cup almonds 3 eggs 1 teaspoon almond extract 6-8 poached pears

For the topping Apricot jam, melted and heated
Almond flakes

Method

1. Make the pastry. Cut the butter into small cubes. In a flat-shaped bowl, rub the flour, sugar and the butter together until a crumb-like texture forms. Beat the eggs and add to the mixture. Rub well, adding water if needed, until a dough forms. Stretch and fold the dough and shape into a ball. Set aside in the fridge to cool.

2. Make the frangipane filling. Crush the almonds in a blender and pour in a bowl. Set aside. Cream the butter and sugar in the blender. Then whisk the eggs and add a little at a time, mixing well. Stir in the crushed almonds and the almond extract to the butter-egg-sugar mixture. Set aside to cool in the fridge.

3. Take out the chilled dough. Dust a flat surface with flour. Grab a fistful of the dough and flatten it. Roll out the dough evenly in each direction. Place in tartlet baking pans, folding and pressing on the sides. Repeat until all the dough is gone.

4. Chill the rolled-out dough in the fridge for half an hour.

5. Preheat the oven to 180 degrees Celsius. Take out the chilled pastry and prick holes in the bottom. Blind bake the pastries for 15-20 minutes. Take out of the oven and set aside to cool.

6. Poach the pears. Add lemon juice and sugar to the water in a saucepan and cook until the sugar dissolves. Peel the pears and place them in the syrup for 10-15 minutes. Take the pears out to cool them down. Then cut and core them.

7. Spoon the frangipane filling in the chilled-dough pastries. Add in the cut pears — around two halves.

8. Preheat the oven to 180 degrees Celsius. Bake for 20-25 minutes or until the tartlets are golden-brown. Brush with apricot glaze and sprinkle with toasted almond flakes, if desired. Serve with hot tea or coffee.

Published in Dawn, EOS, May 11th, 2025