Pear and almond tart

Pear and almond tart

100 Best Cakes and Desserts
Mark Roper

Make this sweet tart using just-ripe pears or, if you wish, use canned pears. You can use very finely chopped almonds instead of the ground almonds. The pastry base can be made in advance.


Quantity Ingredient
1 quantity Sweet pastry
4 pears
1/2 vanilla pod, seeded
115g caster sugar
25g ground almonds
60ml cream
2 eggs
1 tablespoon brandy, kirsch or drambuie, (optional)
70g smooth apricot jam, warmed


  1. Preheat the oven to 220°C. Grease a 25 cm loose-based flan tin.
  2. Briefly knead the pastry to soften it, then roll it out on a floured surface to a thickness of 4 mm. Gently wrap the pastry around the rolling pin and lay it over the prepared tin. Line the tin with the pastry, and trim the edge. Prick the base of the pastry with a fork.
  3. Line the pastry with foil and fill with uncooked rice or dried beans. Bake the pastry for 10 minutes, then carefully remove the foil and its contents and cook for another 2–5 minutes or until the pastry is dry and lightly browned. Remove from the oven and place the flan tin on a baking tray.
  4. Peel, quarter and core the pears. Cut each quarter into slices about 1 cm thick and arrange on top of the pastry.
  5. Stir the vanilla seeds and sugar in a bowl. Add the ground almonds, cream, eggs and brandy, if using, and stir until well combined. Pour the mixture over the pear slices.
  6. Place the tart in the oven, reduce the heat to 150°C and bake for 25 minutes. Set aside to cool a little, then brush the top with the apricot jam. Remove from the tin and serve warm.
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