Delia Smith Frangipane Tart

I’ll be honest with you — the first time I made this tart, I wasn’t trying to impress anyone. I just needed a project. You know the kind — it’s raining, the windows are fogging up, and you’re already two mugs of tea deep into your Sunday. That kind of day. The kind where you want to fill your kitchen with buttery smells and do something with your hands that isn’t scrolling your phone.

This tart is pure comfort in a fancy outfit. It’s got a golden, crumbly base and a soft almond filling that puffs up gently around poached pears like a proper bakery display. It looks like effort, but I swear — once you get going, it’s really just a series of satisfying steps that end with something ridiculously good.

Why You’ll Love It

• The crust is short and buttery — and forgiving, even if you’re not a pastry person.
• That frangipane? Like warm almond clouds. Seriously, it’s the coziest filling ever.
• Pears add elegance. They sit on top all smug, like “yes, I’m gorgeous.”
• Smells like a bakery in autumn. Cinnamon, citrus, vanilla — just lovely.
• You can make bits ahead. Poach the pears or chill the dough the day before.
• Goes brilliantly with whipped cream, crème fraîche… or just your fingers.

Ingredients

Tart Dough

• 240g all-purpose flour
• 70g granulated sugar
• ¼ tsp kosher salt
• Zest of 1 lemon
• 155g cold unsalted butter, cubed
• 1 large egg yolk
• 1 tsp vanilla extract

Poached Pears

• 6 cups water
• 2 cups sugar
• 2 cinnamon sticks
• 1 star anise pod
• 1 tbsp vanilla extract or paste
• 2 strips lemon peel (no white pith) + half a lemon
• 3 firm pears (not too ripe!)

Frangipane Filling

• 115g unsalted butter, soft
• 115g sugar
• 115g almond flour
• 3 large eggs, room temp
• 15g all-purpose flour
• 1 tsp vanilla extract
• ½ tsp lemon zest
• 1 tbsp dark rum (optional, but nice)

How to Make It

Make the crust while your tea’s still warm:

Blend the flour, sugar, salt, and lemon zest in a food processor or mixing bowl. Add cold butter and pulse or rub it in with your fingers until it’s the texture of damp sand. Toss in the egg yolk and vanilla and mix until it clumps. If it’s still shaggy, gently bring it together on the counter — no kneading, just a gentle squeeze.

Chill it like you mean it:

Press the dough into your tart tin — get it up the sides and keep it even. Wrap it and pop it in the fridge for an hour (or the freezer for 30 mins if you’re impatient, like me). Don’t skip this part or the crust will throw a tantrum in the oven.

Poach those pears:

While the dough chills, make your house smell amazing. In a saucepan, simmer water, sugar, cinnamon, star anise, lemon peel, lemon juice, and vanilla. Peel, halve, and core your pears (a melon baller helps here) and gently poach them for about 15 mins. They should be tender but not floppy. Let them cool right in the syrup.

Pre-bake the shell — yes, you need to:

Preheat the oven to 190°C (375°F). Line the tart crust with greased foil, fill with baking beans or dry rice, and bake for 20 mins. Then take off the foil and bake another 10–15 until golden. Let it cool on the rack while you prep the filling.

Mix up the frangipane:

Cream the butter and sugar until fluffy. Add the eggs one at a time, mixing after each. Stir in the almond flour, regular flour, vanilla, lemon zest, and rum (if using). It’ll be pale, slightly thick, and smell like cake and marzipan had a baby.

Assemble like a tart artist:

Spread the frangipane into the cooled tart shell. Slice the pears thinly but keep them in their halves — then fan them out gently over the filling. Don’t press them in too hard — just let them rest there, all elegant and smug.

Bake to golden glory:

Pop the tart in the oven (still at 190°C/375°F) and bake for 40–55 minutes. It should rise around the pears, turn golden, and smell like you’ve made something special. If it’s browning too fast, cover loosely with foil. Cool in the tin — it sets up as it rests.

Common Mistakes and How to Dodge Them

My crust shrunk!
You probably skipped the chilling. It really matters. Chill after pressing into the tin, not just before.

The pears sank into the filling.
They might’ve been too soft or too juicy. Pat them dry with paper towel before placing on top.

The filling bubbled over.
Easy fix — don’t overfill. Leave a bit of space at the top of the crust.

The crust cracked.
Could be over-baked during the blind bake or too dry during mixing. Next time, add a splash more milk or water if it’s really crumbly.

Storage and Reheating

Fridge:
Store in an airtight container for up to 3 days. It’s best slightly chilled or brought to room temp.

Freezer:
You can freeze slices (or the whole thing) tightly wrapped. Best eaten within 2 months.

Reheat:
Oven: 160°C (325°F) for 10 mins.
Microwave: 20–30 seconds — but the crust may soften a bit.
Dry pan trick: Yes, really. Low heat for a few mins brings back that crisp base.

Frequently Asked Questions

Can I make this ahead of time?
Absolutely — do the crust and pears the day before. Assemble and bake when ready.

Is almond flour the same as ground almonds?
Not quite. Almond flour is finer and makes a smoother frangipane. Ground almonds work too, but the texture will be a bit more rustic (which I don’t mind at all).

Do I have to blind bake?
Yes. Otherwise your lovely crust will turn into a soggy disappointment.

What pears are best?
You want firm but ripe — like Conference, Bosc, or Royal Riviera. Nothing too juicy or they’ll go mushy in the oven.

Nutrition Facts (Per Serving):

• Calories: 686 kcal
• Fat: 31g
• Carbs: 91g
• Protein: 15g
• Sugar: 34g
• Sodium: 120mg

More Gordon Ramsay Recipe:

• Delia Smith Sausage Rolls
• Delia Smith Lemon Drizzle Cake
• Delia Smith Treacle Tart