Pear and Almond Tart

Andrew Nutter revamps the classic frangipane tart with a sticky fruit filling and nutty spiced crumble topping, served with a shot of liqueur
By Andrew Nutter
Pear and Almond Tart
  • Rating:
  • Serves: 6
  • Cook Time: 30 minutes
  • Prep Time: 45 minutes
  • Effort: medium


For the base

  • 200 g puff pastry
  • 4 ripe pears, cored and diced
  • 1 tbsp sultanas
  • 4 tbsp apricot jam

For the filling

  • 100 g butter
  • 100 g caster sugar
  • 3 eggs
  • 25 g plain flour
  • 100 g ground almonds
  • 1 tsp almond essence

For the topping

  • 50 g soft brown sugar
  • 25 g flour
  • 50 g walnuts
  • 1 tsp cinnamon
  • 25 g butter
  • 2 tbsp apricot jam

To serve

  • amaretto (almond liqueur)
  • ice cream


1. Preheat the oven to 180C/gas 4.

2. Roll out the pastry thinly and use it to line a tin. In a bowl, mix the pears, sultanas and apricot jam together and smear over the base of the pastry.

3. To make the filling, cream together the butter and sugar until pale, light and fluffy. Mix in the eggs, then the flour, ground almonds and essence. Spoon this mixture into the tart case and smooth over the surface. Bake for 20 minutes.

4. To make the topping, in a food processor whiz together the sugar, flour, walnuts, cinnamon and butter until the mixture resembles breadcrumbs.

5. Heat the apricot jam gently to make a glaze. Remove the tart from the oven, leaving the oven on, and brush the top of the tart with the melted jam. Sprinkle the topping mixture over the top and return the tart to the oven for about 8 minutes until light golden.

6. Remove the cooked tart from the oven and leave to cool slightly before serving warm, doused with almond liqueur and finished with a ball of ice cream.

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