The Food Workshops | Recipes | Pear & Almond Tart   


250g whole blanched almonds

200g of butter

200g of sugar

3 medium free-range eggs

375g sweet pastry

3-4 large pears

2 tablespoons of vanilla sugar

1 tablespoon of brandy, kirsch or amaretto



Preheat oven to 150°C

Brush a 26cm tart tin with melted butter, put in the fridge for 5 min.

Line the tin with the rolled out sweet pastry (or short-crust if sweet is unavailable). Line the pastry with a big enough circle of baking parchment, it should cover it and come about 1cm above the tin. Fill this with rice or dried beans, and bake it in the preheated oven for 25 min. or until golden brown.

Take it out of the oven and remove the paper and beans (you can use them another time). If not quite done, continue baking after removing the beans and paper for 5 minutes until golden. Allow to cool completely.

In the food processor, blitz the almonds to fine powder. Mix the butter and sugar together to light and creamy. Add the almonds with the slightly beaten eggs and mix to soft and smooth. Place in the fridge to firm up slightly. When the mixture has chilled, put it in the tart case, which should be about 2/3 full.

Increase the oven temperature to 180°C.

Mix the pears with the vanilla sugar and liqueur and leave to blend for 10min, then press them into the almond base, arranging them into a circle, using up bits in between.

Bake the tart for 45-60 min. until golden, but still soft in the middle. Remove and allow to cool a little. This tart is delicious warm with vanilla ice cream or other cream of your choice.


Aga Users

If you bake this in a 4 oven Aga you can skip the blind baking. Place the filled tart on the floor of the roasting oven for 10-15 min. Then move it to the runners on the floor of the baking oven for 40 min or until it is golden brown. If it is getting too dark, put the plain shelf in there to protect it.