Mary Berry Pear And Almond Tart

This classic British flan combines a crisp pastry base with a rich frangipane and tender poached fruit to create a balanced, elegant dessert. It is made in a 28cm (11 in) flan tin and uses simple, high-quality ingredients for a professional finish.

Fresh butter, ground nuts and ripe fruit give the filling its nutty depth and soft texture. The method teaches the art of frangipane, a French-inspired skill that lifts any home baker’s repertoire.

The recipe is friendly to beginners. Clear instructions help you achieve a golden, bakery-style result that impresses at afternoon teas and special celebrations.

Key Takeaways

• Simple, quality ingredients deliver a refined flavour.
• The 28cm flan tin yields a classic presentation.
• Making frangipane is a useful baking skill.
• Clear steps help novices achieve professional results.
• Perfect for afternoon tea or special occasions.

The Timeless Appeal of the Mary Berry Pear And Almond Tart

This classic frangipane tart has endured because it pairs simple technique with elegant flavour.

The recipe combines a buttery shortcrust pastry with a rich almond frangipane. The crisp base contrasts well with soft, poached fruit. That texture play makes the bake feel both comforting and refined.

Many home bakers choose this recipe for its pronounced almond notes that complement ripe pear sweetness. The result looks impressive on a tea table yet is achievable on a weeknight.

Whether for a casual coffee morning or a formal dinner, this tart fills the role of a reliable centrepiece. Its presentation is naturally elegant and invites compliments without demanding advanced skills.

• Elegant presentation: bakery-style finish with minimal effort.
• Balanced flavour: buttery base with nutty almond filling.
• Approachable method: suitable for novice bakers.

Essential Ingredients for Your Tart

Start with quality staples; they shape texture and flavour at every stage. Below are the exact components to prepare a crisp case and a silky almond filling.

Pastry Components

For the pastry you will need 225g plain flour, 100g butter, 25g icing sugar and one beaten egg to bind. Use cold, cubed butter so the mixture turns crumbly and bakes to a golden, flaky base.

Filling and Fruit

The frangipane filling calls for 175g soft butter, 175g caster sugar, three eggs, 175g ground almonds and 40g plain flour for structure. High-quality ground almonds give the authentic nutty flavour that defines this filling.

Select 6–8 ripe Williams pears. Peel, core and halve them so they poach evenly and sit neatly in the frangipane mixture. Ensure your butter is at the right temperature; it affects both the pastry and the filling texture.

Preparing the Perfect Pastry Case

Start by cooling the pastry so it holds its shape when you line the 28cm (11 in) flan tin. If you used a food processor, pulse until the mix just forms a ball, then wrap and chill for 30 minutes in the fridge.

Chilling and resting are essential. Resting the dough for 30 minutes reduces shrinkage during the initial stages of baking. This simple step saves time and keeps edges neat.

When rolling, work on a lightly floured surface so the dough does not stick. Roll evenly to fit the tin and press gently into the sides to avoid thin spots. If the dough softens, return it to the fridge for a few minutes.

Blind bake the pastry case to set the base before adding the filling. This helps prevent a soggy bottom and gives a crisp, golden result after baking.

“A well-chilled pastry makes the difference between a flat base and a perfect slice.”

Crafting the Rich Almond Frangipane Filling

Start by creaming the butter and sugar together in an unwashed processor until the mixture turns pale and light. Gradually pour in the beaten eggs, pausing to scrape down the sides with a spatula so everything blends evenly.

Do not be alarmed if the mixture looks slightly curdled at this point. The texture will smooth once you add the dry ingredients, so keep going without overworking the mix.

Fold in 175g of ground almonds, 40g of plain flour and 1 teaspoon of almond extract. These ingredients complete the creamy almond filling base and give the frangipane its characteristic nutty depth.

Check the bowl for any unmixed butter or sugar and scrape again. Once combined, chill the frangipane in the fridge until you are ready to assemble the tart; this helps the filling hold its shape while baking.

“A well-made frangipane is rich, smooth and just set — it should hold the pears while yielding a moist, tender crumb.”

Assembling and Baking the Tart

Once the pastry case is cold, you can begin layering the filling and fruit with confidence.

Spoon the frangipane mixture into the pastry case and use a small palette knife to level the top. An even surface helps the pears sit neatly and allows the almond filling to rise uniformly during baking.

Arrange the pear halves cut side down on the frangipane, leaving space between each so the mixture can expand. Press each piece in gently so they anchor but do not sink completely.

Oven temperature settings

For a roasting oven, bake the tin on the floor for 15–20 minutes until pale golden, then move it to the centre for another 15–20 minutes. This two-stage approach helps set the base before the filling browns.

Alternatively, use a conventional oven at 190°C (fan 170°C/Gas 5) for 45–50 minutes until the pastry and filling are golden brown. If the pastry edges darken too quickly, wrap a ring of foil around the rim to protect them.

Arranging the pears

Spacing matters. Leave enough room so steam can escape and the frangipane can rise. Check the tart at another minutes intervals towards the end of baking to avoid over-colouring.

When baked, let the tin cool on a wire rack for a short time before turning out. This ensures the filling sets and slices cleanly from the flan tin.

Professional Finishing Touches

A warm, glossy finish lifts the bake from homemade to patisserie-standard.

While the tart cools slightly, heat and sieve a little apricot jam and brush it over the surface. This apricot glaze gives a clean, shiny top and seals in the fruit juices.

Sprinkle 25g of toasted flaked almonds over the warm glaze for crunch. The toasted nuts add texture and echo the nutty notes in the filling.

For a light finale, dust a little icing sugar or fine icing over the edges. This small touch sharpens the presentation for afternoon tea or a special gathering.

Serve warm with a dollop of fresh cream or crème fraîche to deepen the flavour. If you prefer contrast, offer a scoop of vanilla ice cream alongside the slices.

“The apricot glaze and toasted almonds ensure the bake looks as good as it tastes.”

• Finish: brush with hot, sieved apricot jam or apricot glaze.
• Crunch: scatter flaked almonds (25g) once the glaze is set.
• Serve: serve warm with cream or ice cream for best results.

Storage and Make Ahead Tips

A little planning means you can make this bake ahead without losing quality.

Chilled pastry case: the pastry-lined flan tin can be kept in the fridge for up to 24 hours before you add the frangipane mixture. This saves time on the day of baking and keeps the dough firm.

Filled but unbaked: once assembled with the frangipane and pears, the tart can rest in the fridge for about 1 hour before baking. This helps the filling hold its shape and improves final texture.

Freezing for Later

Cool the completed tart completely. Wrap it tightly in two layers of foil and freeze for up to 1 month.

To reheat, remove wrapping and cover loosely with foil. Place the tart on the floor of a roasting oven and warm for about 15 minutes until heated through. Using the floor gives an even revive to pastry and filling.

“Proper chilling and careful reheating keep the glaze glossy and the slices clean.”

• Brush apricot jam over the top after warming to restore a shine.
• Scatter flaked almonds once the glaze is set for extra crunch.
• Store leftovers in the fridge; serve slightly warm with cream or ice cream.

Conclusion

This finish brings together craftsmanship and simple pantry staples for a bakery-style finale.

The frangipane tart balances the sweetness of poached pears with a rich, nutty filling. Blind baking the pastry and arranging the pears carefully ensures clean slices and a professional look.

Brush a light apricot jam glaze, then dust with icing sugar for shine and finesse. Serve warm with a spoonful of cream or a scoop of ice cream to lift every mouthful.

Keep practising: the recipe is versatile and rewards small gains in technique. With these finishing touches—jam, glaze and a gentle dusting of icing—you will impress at any gathering.