Pear and almond tart

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Serves: 6

By playdoughfree

(3 Votes) 3


  • 75g self-raising flour

  • 125g caster sugar plus 1 tbsp

  • 2 eggs

  • 75g ground almonds

  • 175g butter softened

  • 3 pears (firm, but not too hard), peeled, cored and quartered


  1. Preheat the oven to 170C/Gas Mark 3.
  2. Grease a 20cm loose-bottomed cake tin.
  3. Melt 25g of the butter in a saucepan over a medium heat. When it's sizzling, add 1 tbsp caster sugar and stir until it dissolves.
  4. Add the pear quarters and let them cook in the caramel-like mixture for 5-10 minutes until they are soft and brown. Put aside to cool a little.
  5. Cream the remaining butter with the sugar in a bowl. Beat in the two eggs, one at a time.
  6. Stir in the almonds and then the flour.
  7. Tip the mixture into the cake tin. Then arrange the pieces of pear on top (don't forget to pour in any caramel bits, too).
  8. Bake for about 45 minutes, until a skewer pushed into the centre comes out clean.
  9. Cool on a wire rack. Serve warm or cold.

Additional Information

  • Make Ahead

  • Cake/Dessert

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Your comments

  • toothlessoldhag 12/07/14 16:19

    I've made this dozens of times and it's delicious, especially with creme fraiche. *hiawatha* has it wrong by the way. The flour is added with the almonds as it says in the recipe!

  • iK8 14/06/14 20:28

    Love this recipe. It's totally fool proof, doubles up well and works well with apples instead of pears. I am about to try apricots. I don't know what the previous reviewer means about the flour, it's mentioned in point 6 [confused]

  • HiawathaDidntBotherTooMuch 12/05/14 10:31

    Flour is listed as an ingreient, but it doesn't say what to do with it!