Naas and Jenny Ferreira often invite friends to share a relaxed lunch on the veranda overlooking the magnificent gardens of their Cape wine farm, Klein Optenhorst (



For the pastry:

  • 125g butter, room temperature
  • 125g caster sugar
  • 1 small egg, lightly mixed
  • 250g flour

For the frangipani filling:

  • 125g butter, room temperature
  • 125g caster sugar
  • 2 eggs, lightly mixed
  • 125g ground almonds
  • 30g cake flour

For the pear topping:

  • 100g sugar
  • 200ml water
  • 3 pears

For the apricot glaze:

  • 45ml apricot jam, sieved

To serve:

  • icing sugar
  • vanilla ice cream or cream


1. To make the pastry: cream the butter and sugar well, add the egg gradually and mix. Add the flour to form a soft dough. Wrap in cling film and refrigerate for 1 hour, while you make the filling.
2. To make the frangipani filling: cream the butter very well and add the caster sugar gradually. Cream until light and fluffy, then beat in the eggs, a little at a time. Mix the ground almonds and flour together and then fold into the creamed egg mixture. Cover with cling film and refrigerate until needed.
3. To make the pear topping: boil the sugar and water together to form a light syrup. Peel, core and halve the pears and poach for 5–6 minutes until they are tender, but not mushy. Drain well on kitchen towel.
4. To prepare the tartlet cases: roll out the pastry on a floured surface until 3–4mm thick. Cut out circles of pasty which are big enough to cover the bases and sides of 6 x 9cm greased individual, fluted loose-bottomed tartlet cases. Drape the pastry circles over the cases, and using your fingertips, lightly ease the pastry into the cases. Cut off the excess pastry, taking care to keep the edges neat.
5. To assemble the tartlets: fill each prepared tartlet case halfway with the frangipani filling, smoothing the surface as best you can. Place the well-drained pear halves cut side down onto a board and slice across into thin slices, from the bottom of the pear to the stalk top. Don’t cut the slices all the way through, so that the pear shape remains intact. Using a knife, carefully lift each pear and place it, cut side down, on top of the frangipani. Fan the slices out a little.
6. Bake the tartlets in a preheated oven at 180°C for 20–25 minutes until golden. In the meantime, make the glaze: heat the jam until hot and brush over the tartlets as soon as they come out of the oven.
7. Dust with icing sugar before serving with cream or ice cream.

Cook’s tip: If you’re in hurry, use a good quality tin of ready prepared pear halves.

This recipe makes 6 tartlets.