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Pear and Almond Tart

  • Timer Prep 50 min
    Cook 70 min
  • Chart 560.0 cal/
  • Chef hat Medium


Beat the eggs. Zest the lemons. Peel, halve and core the just-ripe Conference pears.


  1. 1 Heat the oven to 200°C/400°F/gas 6 (180°C for fan ovens).
  2. 2 Lightly grease one 24cm shallow, loose-bottomed, fluted tart tin per tart being made with butter.
  3. 3 Roll out the pastry on a lightly floured surface to a circle about 4cm larger than your tin.
  4. 4 Using the rolling pin, lift the pastry onto the tin and press into place, allowing the pastry to overhang the tin slightly. Chill in the fridge for 15 minutes.
  5. 5 Lightly prick the base with a fork, line with greaseproof paper and fill with baking beans (you can use rice or dried pulses instead). Bake in the oven for 10 minutes.
  6. 6 Remove the baking beans, then return the pastry case to the oven for 5-10 minutes until lightly golden.
  7. 7 Leave to cool slightly, then trim the overhanging pastry using a sharp knife.
  8. 8 Reduce the oven to 180°C/350°F/gas 4 (160°C for fan ovens).
  9. 9 In a bowl, use an electric whisk to beat the butter and sugar together until pale and fluffy.
  10. 10 Very gradually whisk in the beaten eggs.
  11. 11 Fold in the almonds and lemon zest.
  12. 12 Spoon into the pastry case and spread out evenly over the base.
  13. 13 Starting 1cm below the top of each pear half, cut lengthways into 6 slices and fan out slightly. Sit each pear half on top of the mixture and press down gently.
  14. 14 Bake the tart for 45-50 minutes until lightly golden and firm to the touch.
  15. 15 Leave to cool in the tin then carefully transfer to a board.
  16. 16 While still warm, heat the jam with the water until runny, then brush over the tart.
  17. 17 Serve warm or cold with the clotted cream.
  • Average per serving
  • Calories 560.0kCal
  • Fat36.9g
  • Saturated14.4g
  • Salt0.66g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg