3. May, 2016


This tart is delicious made with fresh ripe pears but you could use canned pears as well.


Crust:-180g flour, 120g butter, 60g castor sugar, 1 egg.                                                     Filling:- 100g castor sugar, 100g softened butter, 100g ground almonds, 3 tablespoons flour, 1 egg, 1 teaspoon almond essence, 3 ripe pears, apricot jam.

To make the crust rub the butter into the flour and sugar with your fingertips. Lightly beat the egg in a seperate bowl, and when the mixture resembles breadcrumbs add enough egg to make a soft dough. You might not need all of the egg so add a little at a time. Remove the dough onto a lightly floured board and knead for a minute. Wrap the dough in clingwrap and place in the fridge for 30 minutes. Then roll out the dough and press it into a loose bottomed pie tin. (20cm). To make the filling, place the butter and castor sugar in a bowl and beat until light and fluffy. Add the ground almonds and flour and beat for a minute. Add the egg and essence and beat until the batter is smooth. Spoon the batter over the pastry and place the pear slices on top of the batter. Bake at 170degrees Celsius for 40 to 45 minutes. Remove from the oven and let the tart cool in the tin for 10 minutes. Warm a little bit of apricot jam and gently brush it over the tart. This gives the tart a warm glossy finish. Then remove from the tin and serve. This tart can be served warm with fresh cream or ice cream or it can be served at room temperature. Enjoy!