Almond and Pear Tart

Sliced pears baked in a creamy almond filling encased in crisp butter pastry make Paul Hollywood's tart an irresistible treat
By Paul Hollywood
Almond and Pear Tart
  • Rating:
  • Serves: 8
  • Cook Time: 25 minutes
  • Prep Time: 25 minutes
  • Effort: medium


For the pastry

  • 375 g strong bread flour, plus extra for dusting
  • 250 g caster sugar
  • 125 g butter, softened
  • 1 egg

For the frangipane

  • 200 g butter, softened
  • 200 g caster sugar
  • 2 eggs
  • 2 egg yolks
  • splashes calvados
  • 60 g flour
  • 200 g ground almonds
  • 4 pears, thinly sliced
  • 100 g apricot jam


1. Preheat the oven to 200C/gas 6.

2. For the sweet pastry: put the flour, sugar, butter, egg and a splash of water into a mixing bowl and mix together to form a dough.

3. Roll out on a lightly floured surface and use to line a 30cm shallow round cake tin.

4. For the frangipane: cream the butter and sugar together and add the eggs and egg yolks one at a time. Add the calvados, flour and ground almonds and mix well. Spread the frangipane over the base of the dough in the cake tin.

5. Fan out the pear slices on top of the frangipane from the edge to the middle in the form of a cross.

6. Bake for 25 minutes or until golden brown. Brush with apricot jam while still warm and serve immediately.

Rate This Recipe