South West Pear and Almond Tart
Crisp shortcrust pastry filled with rich almond frangipane and topped with tender, orchard-fresh sliced pears.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •24 cm loose-bottomed tart tin
- •electric hand mixer or whisk
- •mixing bowl
- •pastry brush
- •paring knife
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 22 g
- carbs
- 38 g
- fibre
- 3 g
- protein
- 7 g
- calories
- 380 kcal
Instructions
- 1
Preheat the oven to 180C (160C fan-forced).
- 2
Grease a 24 cm loose-bottomed tart tin lightly with butter.
- 3
Line the tart tin with the pastry sheet and gently press into the edges.
- 4
Trim any excess pastry overhang and prick the base lightly with a fork.
- 5
Chill the pastry-lined tin in the fridge for 15 minutes.
- 6
Beat the softened butter and caster sugar in a bowl until pale and creamy.
- 7
Whisk in the eggs one at a time, followed by the vanilla extract.
- 8
Fold in the almond meal and plain flour until a smooth batter forms.
- 9
Spread the almond frangipane mixture evenly over the chilled pastry base.
- 10
Arrange the sliced pears neatly in a fan pattern across the frangipane.
- 11
Scatter the flaked almonds over the top of the tart.
- 12
Bake for 40 to 45 minutes until the frangipane is golden, puffed, and set.
- 13
Brush the warm apricot jam gently over the pears immediately after baking.
Chef's tips
Choose firm, ripe pears so they hold their shape neatly during baking without leaking excess juice into the filling. Letting the tart cool slightly before slicing ensures the frangipane sets cleanly.
Ingredient substitutions
- sweet shortcrust pastry → gluten-free sweet pastry or standard shortcrust pastry
- apricot jam → warmed honey or golden syrup for glazing
Storage
Store leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating
Warm slices in a 160C oven for 8 to 10 minutes to crisp the crust.
Common mistakes to avoid
- •Using overripe, soft pears which release too much liquid and make the frangipane soggy.
- •Slicing the tart while piping hot before the almond filling has had time to firm up.
- •Over-baking the tart, which dries out the tender frangipane crumb.
Serving suggestions
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