Pear Almond Tarts

This pear and almond tart recipe is oh-so-wow-factor but really quite easy. Your kitchen will feel like you’ve turned it into a mini french patisserie. Either make a full size tart to slice up for dessert or make 4-6 mini ones to spread the love.

Makes 6.


  • 250g ready-rolled shortcrust pastry
  • a little plain flour, for dusting
  • 6 tinned pear halves, drained (or 3 fresh pears, if in season)
  • 100g ground almonds (almond meal)
  • 50g caster sugar
  • 60g unsalted butter
  • 1 egg, plus 1 egg white
  • 2-3 drops almond essence (optional)
  • 1/2 cup apricot jam


Drain the pears and place halves onto a chopping board. Score the surface of each pear half with a knife to make little slices in the top.

Roll the pastry out on a lightly floured surface to 1cm thickness. Cut into 6 rounds and use to line 10cm individual flan tins with straight sides (or if doing a whole large tart, cut pastry into one large round).

Line the pastry with baking paper and blind-baking beans. Blind bake for 10-12 minutes until the edges start to colour. Remove and discard the greaseproof paper and baking beans. Return to the oven for 4-5 minutes to brown the bases a little. Remove and allow to cool on a wire rack.

Prepare the almond cream filling by whizzing together the ground almonds, sugar and butter in a food processor until creamy. Add the egg, extra egg white and almond essence if using and pulse well until combined. Place half a pear in the base of each pastry case, then pour the filling around it, making sure it doesn’t spill over the top. If doing a full tart, arrange pear halves in a circular pattern and plonk one in the middle.

Place the tarts (or tart) on a lined baking tray and return to the oven for 20-25 minutes until the filling has set. Remove and allow to cool on a wire rack before turning out.

As the tarts are cooling, heat the apricot jam in a saucepan until hot, then strain into a small pot. Brush each tart liberally with the jam to glaze and then serve.


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