Pear & almond tart

Round off your meal with a delicious treat with Janet Brinkworth's recipe for a classic pear and almond tart
By Janet Brinkworth
Pear & almond tart
  • Rating:
  • Serves: 6
  • Cook Time: 45 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 350 g sweet shortcrust pastry
  • 250 g butter, softened
  • 250 g caster sugar
  • 4 eggs
  • 250 g ground almonds
  • 125 g self-raising flour
  • 4 pears


1. Preheat the oven to 190ÂșC/gas 5. 2. Roll out the pastry and use it to line a 28cm deep-sided tart tin. Line the pastry with baking parchment, fill with baking beans and blind bake for 10 minutes. 3. Remove the baking parchment and baking beans and bake the pastry case for a further 5 minutes. Remove the pastry case but leave the oven on. 4. Meanwhile, place the butter and sugar in a bowl and beat until light and fluffy. 5. Add the eggs, 2 at a time, beating carefully and thoroughly. 6. Fold in the almonds and flour, so that the mixture has a stiff dropping consistency. 7. Spoon the almond mixture into the pastry case, smoothing it to the sides. 8. Peel, halve and core the pears. Cut slices lengthways into each pear half, making sure not to cut all the way through so that the pear half retains its shape. 9. Place one pear half in each quarter of the tart, fanning slightly as you press it into the almond mixture. Fill in with the remaining pear halves. 10. Bake in the oven for 35-45 minutes until golden and cooked through. 11. Cool slightly if serving hot, or serve cold.

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