Chef's Recipes

Pear and frangipane tart

Australian Gourmet Traveller recipe for Pear and frangipane tart from Annie Smithers Bistrot.

By Annie Smithers
  • 30 mins preparation
  • 1 hr 45 mins cooking plus cooling
  • Serves 8
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Pear and frangipane tart
"Could you please ask the chef at Annie Smithers Bistrot for the pear and frangipane tart recipe?"
Bevan Bowell, Bendigo, Vic
To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.


  • 250 gm butter, softened
  • 250 gm caster sugar
  • ½ vanilla bean, split and seeds scraped
  • 4 eggs
  • 310 gm finely ground almonds
  • To serve: maple syrup and vanilla ice-cream
Poached pears
  • 375 ml dessert wine
  • 250 gm caster sugar
  • 3 star anise
  • 2 cinnamon quills
  • 2 thin peelings of orange rind
  • Scraped seeds of one vanilla bean
  • Pinch of saffron threads
  • 4 ripe pears, such as Packham


  • 1
    For poached pears, combine wine, sugar, star anise, cinnamon, orange peel, vanilla seeds, saffron and 1 litre water. Bring to the simmer, then reduce heat. Peel pears, then remove the base of each pear with a melon baller (see note). Using a smaller melon baller, remove the core through the first hole that was made. Add pears to saucepan, cover with paper, weight with a plate and poach until tender (50 minutes-1 hour). Cool in syrup. Before serving, cut pears in half.
  • 2
    Preheat oven to 170C. Beat butter, sugar and vanilla in an electric mixer until pale and fluffy (2-3 minutes). Add eggs, one at a time, beating after each addition and scraping down the sides of the bowl, until batter is light and fluffy (1-2 minutes). Then fold in ground almonds and spread into a 20cm x 30cm cake tin lined with baking paper and arrange poached pears, cut-side up, on top (don't push pears into mixture). Bake until golden brown and tart springs back when lightly touched (35-45 minutes). Cool in the tin, remove and cut into eight pieces. Serve with maple syrup and vanilla ice-cream.


Note If melon ballers are unavailable, you can alternatively halve the pears and use a teaspoon to remove the core. Adjust cooking time.