Almonds and pears are such a classic combination. They work so beautifully well together. And when the pears are poached lightly in a simple syrup containing vanilla and cinnamon the whole tart really comes alive. The flaked almonds provide a lovely contrast of texture and once finished with a glaze of apricot jam the whole bake looks incredibly inviting, perfect for a bake sale or a simple afternoon tea with friends and family as we did.
Now, although Michele Roux Jnr’s recipe is lovely, I admit that I tweaked it a little. I adjusted the pastry by removing the butter and replacing it with sunflower oil, a tweak which reduces the saturated fat content but one which works surprisingly well, like when I made our Apple Rose Tart and our Vegan Beetroot and Lentil Pie.
So, here’s how to make a classic Pear and Almond Tart!
only looks inviting but also tastes amazing. The frangipane was glazed with a little apricot jam to produce a wonderful sheen.
Hands on time: around 25 mins Bake time: about 55 mins Yield: 1 x 21cm tart, serving 8 people.
1 x 21cm loose bottomed tart case
For the Pastry
- 200g Plain Flour + extra for rolling
- 80g Ground Almonds
- 60g Icing Sugar
- pinch Salt
- 70ml Sunflower Oil (or light olive oil, vegetable oil, rapeseed oil, groundnut oil)
- 5-6 tbsp Water
For Poached Pears
- about 300ml – 400ml Water
- 1 Vanilla Pod, split
- 1 Cinnamon Stick
- 250g Caster Sugar
- 2 Pears (we used Concorde)
For the Frangipane Filling
- 115g Unsalted Butter, softened
- 115g Caster Sugar
- 115g Ground Almonds
- 115g Eggs, lightly beaten (about 2 large eggs)
To finish the Pear Tart
- small handful Flaked Almonds
- 2 tsp Apricot Jam (ideally smooth) blended with a drop or two of water to slacken
a) Use a ready bought pastry case if you prefer.
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