Pear Frangipani Tart

Pear Frangipani Tart

This classic baked tart is perfect for when you want to throw something together quickly, with minimal fuss. I found some pears at the market but you could use apples, stone fruit or even frozen berries to get delicious results. Serve warm with yoghurt for dessert or even breakfast!


Makes 1 large pie
Takes 55 minutes



5 medium pears

½ cup plain flour

½ cup almond flour

Pinch of salt

¾ tsp baking powder

½ tsp ground cinnamon

½ tsp ground cardamom

2 eggs

¼ cup natural yoghurt

¼ cup olive oil

¼ cup honey, or maple syrup

1 tsp vanilla essence



Preheat oven to 180°C.

Grease a 20cm round baking dish or skillet pan.

Core the pears. Dice two of the pears finely, and thinly slice the remaining three pears to arrange on the top of the cake.

In a medium bowl, mix together the flour, almond flour, salt, baking powder, cinnamon and cardamom.

In another bowl, beat the eggs and add the yoghurt, olive oil, honey, vanilla essence and diced pears, mixing to combine. Add the wet mixture to the dry mixture and fold together until just mixed. Pour the batter into the pre-greased baking dish. Arrange the sliced pairs over the top of the cake.

Bake for 35–40 minutes, until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and cool for 10–15 minutes. Dust with icing sugar just before serving.