Mary Berry Pear And Almond Tart

There’s something quietly comforting about baking a pear and almond tart. No flashy icing. No fiddly decorations. Just soft, ripe fruit nestled into sweet almond cream, all tucked inside a buttery tart shell. It’s humble — and absolutely gorgeous when it comes out of the oven, golden and glossy.

I first made this on a grey afternoon when pears were going soft in the fruit bowl, and I needed something lovely to pull me out of a slump. The smell alone — warm almonds, sweet pears, and a whisper of vanilla — was enough to make the day better.

This recipe is adapted from Mary Berry’s classic, and like all things Mary, it just works. Let’s bake something beautiful — no rush, no pressure.

Ingredients List

• 1 sweet tart crust (9–10 inch) — Make it from scratch if you’ve got the time. Otherwise, shop-bought will do.
• ½ cup unsalted butter — Let it soften on the counter; don’t rush it.
• 1 cup confectioners’ sugar — Or regular sugar if that’s what you’ve got. I won’t tell.
• 1 cup almond flour — Rich and nutty, the heart of the filling.
• 2 Tbsp plain flour — Helps set the frangipane.
• ¼ tsp kosher salt — Just enough to round it all out.
• 2 large eggs — Room temp, always. Cold eggs + warm butter = split mixture.
• 1 tsp vanilla extract — The quiet background note.
• 1 Tbsp rum (optional) — Adds depth, but feel free to skip it.
• 1 tsp almond extract — Or bump it to 1½ tsp if you skip the rum.
• 3 ripe Bartlett or Anjou pears — Not mushy, just yielding.
• ½ lemon — Stops the pears from browning and brightens the flavour.
• 3 Tbsp apricot jam — For sealing the crust and glazing the top.
• 1 Tbsp sliced almonds — Toasted, for crunch.
• 1 tsp icing sugar — A soft dusting at the end.

How to Make It

Make the Almond Cream (Frangipane)

1. Let everything warm up.
   Eggs and butter should both be at room temp. Cold ingredients will split your mix — and that’s just annoying.
2. Cream the butter.
   Beat it until smooth, then add the sugar and keep beating until it looks like damp sand.
3. Mix in the dry stuff.
   Almond flour, plain flour, and salt. Stir it all in.
4. Now the eggs — slowly.
   One at a time, beat each egg in fully before adding the next. If it looks a bit split, don’t panic. It’ll bake out fine.
5. Add your flavour.
   Stir in vanilla, almond extract, and rum (if using). The mix should be creamy, smooth, and smell fantastic.

You can make this filling ahead — it keeps in the fridge for 3–5 days, or in the freezer for a week. I often double it and freeze half for next time.

Common Mistakes

My filling split!
Probably cold eggs. Don’t stress — it still bakes up fine. It’s a tart, not a wedding cake.

Crust soggy?
Did you skip the jam? That apricot glaze isn’t just pretty — it’s functional.

Pears too firm?
They weren’t ripe enough. Let them soften a day or two on the counter next time.

Too sweet?
Try using regular sugar instead of icing sugar in the frangipane, or skip the final icing sugar dusting.

Storage and Reheating Tips

• Fridge: Keeps well for 3 days, covered.
• Freezer: Freeze slices individually. Wrap tight. Lasts a month.
• Reheat in oven: 10 mins at 175°C / 350°F.
• Microwave: Quick, but softens the crust.
• Air fryer: 5 mins at 160°C — surprisingly great for crisping it back up.

What to Serve With It

• Vanilla ice cream — always a good idea.
• Whipped cream with a splash of rum — if you’re feeling fancy.
• Fresh berries or a berry compote — tart and sweet together.
• Lemon zest or cinnamon — just a whisper sprinkled on top.

FREQUENTLY ASKED QUESTIONS

Can I use canned pears?
Yes — just drain and dry them really well. They’re softer, but still tasty.

What if I don’t have almond flour?
You can blitz blanched almonds in a food processor — just don’t overdo it or you’ll get almond butter.

Can I make this tart a day ahead?
Absolutely. It might even taste better the next day.

Can I skip the alcohol?
Yes. Just up the almond extract a smidge for flavour.

More Mary Berry Recipe:

• Mary Berry Pear Pudding
• Mary Berry Pineapple Fruit Cake
• Mary Berry Cauliflower Pie
• Mary Berry Carrot And Banana Cake

Mary Berry Pear And Almond Tart Nutrition Facts:

• Calories:320cals
• Total Fat: 17g
• Saturated Fat: 8g
• Total Carbs: 36g
• Net Carbs: 34g
• Dietary Fiber: 2g
• Total Sugars: 17g