Dessert

Pear & Cardamom Tart Recipe

BySophie Carsel November 30, 2025November 30, 2025

Introduction

This Pear & Cardamom Tart is a wonderfully fragrant dessert that combines tender, juicy pears with a sweet, spiced almond filling. The crisp shortcrust pastry provides the perfect base for the soft, flavorful frangipane. It’s an elegant treat that’s surprisingly easy to make at home.

A square tart with a golden-brown crust forms the base layer, with slightly raised edges creating a frame. Inside, the filling is light brown and smooth, topped with four halved pears arranged evenly, each pear showing light cream flesh with delicate yellow hues and a glossy texture. Scattered across the surface are thin, toasted almond slices that add a slightly crunchy texture and a pale beige color. The tart is resting on a white marbled surface next to a wooden spatula. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g sweet shortcrust pastry
Plain flour, for dusting
4 small ripe pears
Squeeze of lemon juice
Drizzle of honey
200g butter, softened
200g caster sugar
140g ground almonds
100g self-raising flour
50g toasted flaked almonds, plus a few extra for sprinkling
1 tsp ground cardamom
2 large eggs

Instructions

Step 1: Roll out the pastry on a lightly floured surface until large enough to line an 18 x 28cm tart tin or a 23cm round tart tin. Carefully lift the pastry into the tin, letting any excess hang over the edges. Prick the base with a fork, place the tin on a baking sheet, and chill for 30 minutes.
Step 2: Preheat the oven to 200C/180C fan/gas 6. Line the pastry with baking parchment and fill with baking beans. Bake blind for 15 minutes. Remove the beans and paper, then bake for another 10 minutes until the pastry base is crisp and golden. Reduce the oven temperature to 160C/140C fan/gas 3, and trim the edges of the pastry.
Step 3: To make the cardamom frangipane, beat together the butter, caster sugar, ground almonds, self-raising flour, toasted flaked almonds, ground cardamom, and eggs using an electric whisk until smooth.
Step 4: Spoon the frangipane into the prepared pastry case and spread evenly. Peel, halve, and core the pears, using a melon baller to scoop out the core if available. Brush the pears with lemon juice, then arrange them on top of the frangipane, gently pushing them in.
Step 5: Scatter a few extra flaked almonds over the tart. Bake for 50 minutes until the filling is risen, golden, and firm to the touch.
Step 6: Serve the tart warm or cold, drizzled with a little honey for extra sweetness.

Tips & Variations

For the best flavor, freshly grind cardamom seeds by crushing the pods and grinding the seeds in a pestle and mortar or spice grinder.
If pears are not in season, apples or quince make a great substitute in this tart.
You can add a splash of vanilla extract to the frangipane for an extra layer of flavor.
Use raw, unsalted almonds to toast your own flaked almonds for a fresher nutty taste.

Storage

Store the tart in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in a warm oven or microwave before serving to enjoy the flavors at their best. The tart can also be frozen for up to 1 month; defrost overnight in the fridge before reheating.

How to Serve

A square tart with a golden-brown crust has a textured, slightly rough surface. Inside the crust, there are four halved pears embedded in a light brown filling that looks moist and smooth. Each pear half is pale yellow with a stem intact, arranged evenly with one in each corner. Toasted almond slices are scattered on top, adding a crunchy texture and a light tan color contrast. The tart rests on a white surface with a wooden serving spatula beside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-raising flour?

Yes, you can substitute self-raising flour with plain flour if you add 1 ½ teaspoons of baking powder to the recipe to help the tart rise properly.

How do I know when the tart is fully cooked?

The tart is done when the filling is risen, golden, and feels firm to the touch. The pears should be soft but hold their shape, and the pastry should be crisp and lightly browned.