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Pear and Almond Tart

Course: Dessert
Author: an original recipe from Lavender and Lime


for the pastry

  • 350 g flour
  • 175 g cold butter I think the best is to grate it into the flour
  • 100 g icing sugar I used sugalite
  • 3 egg yolks
  • for the filling
  • 350 g softened butter
  • 200 g castor sugar I used sugarlite
  • 350 g ground almonds
  • 3 eggs
  • 3 - 4 pears peeled cored and quartered (dip into water that has a splash of lemon juice in it to prevent discolouration)


  • preheat the oven to 180° Celsius

for the pastry

  • combine the flour, butter and icing sugar in a food processor using a dough hook
  • blend on a low setting until the butter is mixed in thouroughly
  • add egg yolks and pulse be patient - and do not be tempted to add water - it will come together!
  • the mixture will combine to form a ball
  • relax in fridge while you prepare the filling
  • roll out on a floured board and line a prepared flan tin butter the sides and bottom well and line the bottom with baking paper. if there are breaks, tears or gaps just press in bits of pastry - no one can see it and it is important that the shell does not leak
  • bake blind for 15 minutes I have ceramic baking beans and can recommend getting these as it really makes life easier

for the filling

  • cream the butter and the sugar in your food processor with the metal blade
  • add the almonds and mix well
  • beat the eggs in one at a time
  • pour the mixture into your pastry shell until about 1/3 of the way up the recipe says half the mixture but this will be too much
  • place the pears into the mixture the recipe did not say how to prepare them so I did slices (as you can see in the photo) but I think for the end result to look better quarters will be nicer
  • add the remainder of the mixture do not overfill otherwise it will pour over the top during the baking process
  • bake for 50 - 60 minutes