Pear and Black Cherry Frangipane Tarts

  • People

    Serves : 6

  • Prep Time

    30 min.

  • Cooking Time

    45 min.

  • Method



the Ingredients

Frangapani  Tarts 3 346X318
  • 375g pack dessert shortcrust pastry
  • 75g butter, softened
  • 75g unrefined light brown muscovado sugar
  • 75g ground almonds
  • 50g self raising flour
  • 2 medium eggs, beaten
  • 4 tbsp black cherry conserve, plus extra to glaze
  • 2 pears, peeled, cored and halved
  • Icing sugar, to dust


Warm up with these delicious Pear and Black Cherry Tarts: the perfect treat for an evening in.

  • Roll out the pastry and use to line individual tart tins. Chill for 30 minutes.
  • Meanwhile, make the filling. Combine the butter, sugar, nuts, flour and eggs, and beat until smooth and creamy.
  • Spread the black cherry conserve over pastry base, then top with the almond mixture, smoothing the surface with a palette knife.
  • Slice the pear. Arrange on top of the filling. Bake (in-direct method) the tart on the pizza stone for 35-45 minutes until the filling is set and golden brown.
  • Dust with icing sugar.

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