Pear and Almond Tart

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Ingredients Nutrition


  1. For the sweet pastry, pulse the flour, salt an butter in a food processor until the mixture resembles coarse breadcrumbs.
  2. Add the sugar then the egg yolks and pulse.
  3. The mixture will immediately combine and leave the sides of the bowl.
  4. Remove, wrap in cling film and chill for at least an hour.
  5. Preheat the oven to 180°C/350°F.
  6. Coarsely grate the pastry into a 12 inch loose bottomed fluted flan tin, then press it evenly on to the sides and base.
  7. Bake blind for 20 minutes until very light brown.
  8. Cool, then place the pears in, face down.
  9. Reduce the oven temperature to 150°C/300°F.
  10. For the filling, cream the butter and sugar until the mixture is pale and light.
  11. Put the almonds in a food processor and chop until fine.
  12. Add the butter and sugar and blend, then beat in the eggs one by one.
  13. Pour over the pears and bake for 40 minutes.
  14. Delicious!

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