Pear and almond tart 

This is one of my favourite desserts. It’s really quite simple to prepare and looks very impressive. I always used to bake the pastry blind but have found it really isn’t necessary making the preparation much easier.


Serves 8


125g butter

125ml castor sugar

1 egg

5ml vanilla essence

500ml cake flour

pinch of salt

5ml baking powder


150g butter

180ml castor sugar

3 extra large eggs

2-3ml almond essence

150g ground almonds

60ml flour


2 large pears, peeled and sliced

juice of one lemon

45ml smooth apricot jam, melted


Pastry: Cream the butter and sugar together until pale and creamy. Add egg and vanilla and beat well. Sift flour, salt and baking powder and add to egg mixture to form a “stiffish” dough. Wrap in cling wrap  and refrigerate for 30 minutes, until ready to use.

Roll out the pastry lightly on a floured surface, and then line a 25cm loose bottomed tart pan. Refrigerate while you prepare the filling.

Filling: Cream butter and sugar until light and creamy Add eggs one at a time, beating well. Add almond essence. Mix in the ground almonds and flour. Spread the filling smoothly over the base of the pastry.

Topping: Arrange the pear slices which have been tossed in lemon juice over the surface. Bake at 180°C for 40-45 minutes or until a skewer inserted comes out clean. Brush with apricot jam. Serve warm or at room temperature with whipped cream.


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