This fantastic dessert is made with almonds, apricot jam and pears. 


  • 300g Sweet Short crust Pastry

  • Filling

  • 125g Unsalted Butter

  • 125g Caster Sugar

  • 150g Ground Almonds

  • 50g Plain Flour

  • 3 medium Eggs Beaten

  • 1 tsp Vanilla extract

  • Extract

  • 75g Flaked Almonds

  • 3 tbsp Apricot jam

  • 2 Tins Pear Halves - drained


  • 1.

    Roll out the pastry and line a 27cm loose bottom fluted tin. Bake blind.

  • 2.

    To make the filling, beat the butter and sugar together until light and fluffy. Add the ground almonds, flour and eggs. Mix to thoroughly combine. Stir in 1 tbsp flaked almonds and the vanilla extract.

  • 3.

    Spread the apricot jam on the base of the cooled pastry case.  Spread the frangipane mix over the apricot jam. Use a pallet knife to smooth out the filling. Sit the pears on the filling and gently press them down. Scatter over the remaining flaked almonds.

  • 4.

    Bake at 180c for 25 -30 minutes until the filling is set and golden brown.

  • 5.

    Leave to cool in the tin before serving. Eat with whipped cream.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 675kj
  • Fat Total 42g
  • Saturated Fat 13g
  • Protein 11g
  • Carbohydrate 66g
  • Sugar 34g
  • Sodium 128mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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