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Photo of Pear frangipane tart by WW

Pear frangipane tart

Total Time
40 min
20 min
20 min
The sweetest thing. Who said dessert's off the menu when you're losing weight? Enjoy!


Reduced fat oil spread

40 g

Caster sugar

2 tbs

Egg yolk

1 medium

Almond meal

cup(s), (40g)

White self-raising flour

1 tbs

Reduced-fat puff pastry

1 sheet(s), (1 sheet, 170g) just thawed

Canned pears in natural juice, drained

180 g

Icing sugar

2 tsp


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper to prevent sticking. Using electric beaters, beat spread, caster sugar and egg yolk until light and fluffy. Stir in almond meal and the self-raising flour.
  2. Cut 4 x 12cm rounds from just thawed pastry and place on prepared tray. Spread almond mixture over pastry rounds, leaving a 1cm border. Thinly slice pear halves lengthways, leaving the stalk end intact. Slightly fan out each pear half, then gently place on top of almond mixture. Fold in pastry edges, pinching at 1cm intervals, to make a border.
  3. Bake tarts for 18–20 minutes or until golden, then serve warm or cold dusted with icing sugar.


TIP: If you like, use canned peaches or apricots instead of pears to create this tart.