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Photo of Gluten free frangipane pear tart by WW

Gluten free frangipane pear tart

Total Time
2 hr
30 min
1 hr 10 min
Crumbly pastry and a golden, fruity frangipane filling. This tart is a slice of heaven.


Flour, plain, gluten free

1½ cup(s), (200g)

Flour, plain, gluten free

2 tbs, extra

Reduced fat oil spread

200 g

Granulated stevia sweetener

2 tbs


3 medium, firm ripe, peeled

Granulated stevia sweetener

½ cup(s), extra

Vanilla bean extract, alcohol free

1 tsp


2 medium

Almond meal

125 g

Apricot jam

1½ tbs


  1. Place flour in a large bowl. Cut half the spread into 1cm pieces. Using your fingertips, rub in until the mixture resembles fine breadcrumbs. Add 2-3 tbs iced water and use a knife to mix until mixture starts to clump together and form a dough.
  2. Gather dough into a ball and turn out onto a sheet of baking paper. Roll out to fit a 34cm x 11.5cm (base measurement) loose-bottom rectangular flan tin. Don’t worry if pastry breaks, just patch and press together where necessary. Refrigerate for 20 minutes.
  3. Preheat oven to 180°C. Line pastry with a sheet of baking paper and fill with dried rice or beans. Bake for 15 minutes, then remove paper and rice and bake for a further 15 minutes or until dry and lightly golden. Cool. .
  4. Meanwhile, half fill a medium saucepan with water and add stevia. Stir to dissolve. Add pears. Bring to a simmer, then cook for 10 minutes, turning occasionally, until just tender. Transfer to a plate and cool
  5. Using an electric mixer, beat remaining spread and extra stevia until creamy. Beat in vanilla. Add eggs, 1 at a time, beating well between each addition. Fold in almond meal and extra flour. Spread into the pastry case. Cut pears in half lengthways. Use a melon baller or teaspoon to remove core. Cut into slices lengthways. Press pear into filling. Bake for 30 minutes or until set and golden brown. Cool completely.
  6. Place apricot jam in a small bowl and microwave on High (100%) for 30 seconds. Brush over surface of tart. Leave to set, then cut into pieces to serve.


TIP: The tart can be made in a 23cm round fluted tin if you prefer.