A small pear tart with a soft almond filling and crisp pastry, for four generous slices.
Serves 4 | Preparation: 30 minutes | Cooking: 50 minutes | Total: 110 minutes
Times include the chilling, soaking or resting stated in the method. Cooking times are a guide: check tenderness and doneness before serving.
Ingredients
200 g ready-made shortcrust pastry
65 g softened unsalted butter
60 g caster sugar
1 medium egg
65 g ground almonds
15 g plain flour, plus extra for rolling
300 g pears, peeled, cored and sliced, prepared weight
15 g flaked almonds
15 g apricot jam
5 ml water
Method
Roll the pastry on a floured surface and line a 20 cm tart tin, trimming the edge. Chill for 20 minutes. Heat oven to 190°C conventional / 170°C fan.
Prick the base, line with baking paper and fill with baking beans. Bake for 15 minutes, remove paper and beans, then bake for 5 minutes.
Beat butter and sugar until pale. Beat in the egg, then fold in ground almonds and flour.
Spread filling in the warm pastry case. Arrange pear slices on top and scatter with flaked almonds.
Bake for 25–30 minutes until golden, risen and set in the centre; a skewer through the almond filling should come out without wet batter.
Warm jam with water and brush over the pears. Cool for 10 minutes before cutting into four. Total time includes chilling and cooling.
Variations and substitutions
Use firm tinned pear halves in juice, drained very well, or thin apple slices. Omit the jam glaze if preferred. This recipe contains nuts; a nut-free alternative needs a different filling rather than a simple one-for-one substitution.
Homegrown and seasonal produce
Firm, ripe homegrown pears hold their shape. If they are still hard, poach the slices briefly until just tender, drain and cool before using.
Storage and freezing
Cool promptly, cover and refrigerate within 2 hours at 5°C or below; eat within 48 hours. Freeze without cream, yoghurt or custard in labelled portions for up to 3 months for best quality. Defrost in the fridge and use within 24 hours. Reheat only once until piping hot throughout if serving warm. Pastry will soften after chilling or freezing; reheat in the oven to improve the texture.
Find more ideas in the complete recipe menu. Explore our growing guide finder and From Garden to Kitchen guide, or plan your next harvest with Your Growing Companion.
Stock photograph illustrating ingredients or a serving idea. These recipes are practical ideas to try; they are not presented as all having been tested in my kitchen.
