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.
- 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.