NZ Woman's Weekly

Frangipane fruit tart recipe

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This delightfully easy recipe works as a base for many fresh fruit toppings, berries, stone fruits, pears and tropical mango or passionfruit. It’s a cross between a light cake, a friand and a tart. It keeps well and can be served as a fruity afternoon tea or a luscious warm dessert with whipped cream or custard.

  • 3 egg whites
  • ¾ cup icing sugar, sifted
  • ¼ cup self-raising flour, sifted
  • 100g butter, melted
  • 70g ground almonds
  • ½ tsp vanilla paste
  • 1 pear, cored and thinly sliced
  • 1 nectarine, cut from  the stone and sliced
  • ½ cup blueberries
  1. Preheat the oven to 180ºC. Line the base of a 20cm fluted tart tin and spray the sides with nonstick baking spray or brush with plain oil.
  2. In a medium bowl, whisk the egg whites until foamy and white. Stir in the sifted icing sugar and flour, then fold in the butter, almonds and vanilla.
  3. Spoon into the lined tart tin and smooth. Decorate with the finely sliced pear and nectarine, in a circular pattern, and dot with the blueberries. Bake for 30-40 minutes until golden and set in the centre. Serve with whipped cream and extra berries.

READ MORE: Apple dumplings recipe

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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