Recipe detail

Pastry Pear frangipane with toasted almonds

12. 10. 2022

Author: Ondrej Vlcek

Company: Retigo

Food category: Pastry

Cuisine: Other

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100 %
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Ingredients - number of portions - 12

Name Value Unit
butter 110 g
plain wheat flour 230 g
powdered sugar 30 g
chicken eggs 1 pcs
butter 180 g
powdered sugar 180 g
chicken eggs 3 pcs
almonds 180 g
plain wheat flour 40 g
pears 6 pcs
apricot jam 200 g
almonds 100 g

Nutrition and allergens

Allergens: 1, 3, 7, 8
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 521.1 kJ
Carbohydrate 46.9 g
Fat 33.1 g
Protein 7.6 g
Water 0 g


Mix butter, flour and icing sugar thoroughly and add beaten egg to form a dough.
Leave to chill in fridge for at least half hour.
For the filling whisk butter and sugar until pale.
Add the eggs gradually followed by almonds and flour.
Roll the dough on a flour dusted surface and line the tin.
Leave to chill again if possible for another half hour.
Spread the fillind onto a dough and top with quatered and peeled pears skin side up leaving some space between them to allow the mixture to rise.
Place in the oven and bake at 180° for 40 minutes until golden brown.
Cool slightly and glaze with warm apricot jam and sprinkle with toasted almond flakes.

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