Mary Berry Pear and Almond Tart is made with butter, plain flour, icing sugar, eggs, soft butter, caster sugar, ground almonds, almond extract, and fresh ripe Williams pears. This delicious Pear and Almond Tart recipe creates a tasty dessert that takes about 1 hour and 50 minutes to prepare and can serve up to 10-12 people.
Ingredients Needed
Pastry:
- 100g (4 oz) butter, cut into cubes
- 225g (8 oz) plain flour
- 25g (1 oz) icing sugar, sieved
- 1 egg, beaten
Filling:
- 175g (6 oz) soft butter
- 175g (6 oz) caster sugar
- 3 eggs, beaten
- 175g (6 oz) ground almonds
- 40g (1½ oz) plain flour
- 1 teaspoon almond extract
- 6–8 fresh, ripe Williams pears, peeled, cored, and halved
To Finish:
- Apricot jam, melted and sieved, for glaze
- 25g (1 oz) flaked almonds, toasted
How To Make Pear And Almond Tart
- Make the Pastry: If making the pastry by hand, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs. Stir in the beaten egg and bring together to form a dough. If using a food processor, combine butter, flour, and icing sugar, then process until resembling ground almonds. Pour in the beaten egg and pulse until the dough forms a ball. Shape into a flat cake, wrap in clingfilm, and chill for 30 minutes.
- Prepare the Filling: In the unwashed food processor, cream the soft butter and sugar together. Gradually add the beaten eggs; don’t worry if it looks curdled. Scrape down the bowl sides, then add ground almonds, flour, and almond extract. Process for a few seconds until well mixed. Chill this mixture until needed.
- Roll and Line the Pastry: Roll out the chilled pastry on a floured surface and line a 28cm (11 in) flan tin, about 2.5cm (1 in) deep. If possible, chill for another 30 minutes.
- Assemble the Tart: Spoon the frangipane mixture into the pastry case and level the top with a palette knife. Arrange the pear halves, cut side down, on the filling, leaving space for the mixture to rise.
- Bake the Tart: Place the tin on a baking sheet and bake on the floor of the roasting oven for 15–20 minutes until pale golden. Transfer to the center of the baking oven and continue baking for another 15–20 minutes until the filling is set and golden brown. If the pastry edges darken too quickly, place a ring of foil around them.
- Finish and Serve: Cool slightly, then brush with hot apricot glaze and sprinkle with toasted flaked almonds. Serve warm with cream or crème fraîche.
Recipe Tips
- Use Cold Ingredients: Make sure your butter and eggs are cold for the pastry. This helps create a flaky texture in the crust.
- Don’t Overmix the Pastry: When combining the pastry ingredients, mix just until they come together. Overmixing can make the pastry tough.
- Chill the Pastry: After making the pastry, chill it for at least 30 minutes. This makes it easier to roll out and helps prevent shrinkage during baking.
- Leave Space Between Pears: When arranging the pear halves, leave enough space between them. This allows the frangipane to rise properly and gives a better texture.
- Check for Doneness: Bake until the filling is golden brown and set. If the top browns too quickly, cover it loosely with foil to prevent burning while it finishes cooking.
How To Store Leftovers?
- Refrigerate: First, let the leftover Pear and Almond Tart cool until it reaches room temperature. Then, cover it with clingfilm or place it in an airtight container. It can be stored in the fridge for up to 3 days.
- Freeze: To freeze, wrap the tart tightly in clingfilm and then in foil. It can be frozen for up to 1 month. To serve, thaw the tart in the fridge overnight before enjoying it.
Nutrition Facts
Serving Size: 1 serving (from 10-12 servings)
- Calories: 503
- Total Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 139mg
- Sodium: 122mg
- Total Carbohydrate: 64g
- Dietary Fiber: 6g
- Sugars: 49g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Chocolate Cookies
- Mary Berry Currant Squares
- Mary Berry Sweet And Sour Chicken
- Mary Berry Coconut Tray Bake
Mary Berry Pear And Almond Tart
Description
Mary Berry Pear and Almond Tart is made with butter, plain flour, icing sugar, eggs, soft butter, caster sugar, ground almonds, almond extract, and fresh ripe Williams pears. This delicious Pear and Almond Tart recipe creates a tasty dessert that takes about 1 hour and 50 minutes to prepare and can serve up to 10-12 people.
Ingredients
Pastry:
Filling:
To Finish:
Instructions
- Make the Pastry: If making the pastry by hand, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs. Stir in the beaten egg and bring together to form a dough. If using a food processor, combine butter, flour, and icing sugar, then process until resembling ground almonds. Pour in the beaten egg and pulse until the dough forms a ball. Shape into a flat cake, wrap in clingfilm, and chill for 30 minutes.
- Prepare the Filling: In the unwashed food processor, cream the soft butter and sugar together. Gradually add the beaten eggs; don’t worry if it looks curdled. Scrape down the bowl sides, then add ground almonds, flour, and almond extract. Process for a few seconds until well mixed. Chill this mixture until needed.
- Roll and Line the Pastry: Roll out the chilled pastry on a floured surface and line a 28cm (11 in) flan tin, about 2.5cm (1 in) deep. If possible, chill for another 30 minutes.
- Assemble the Tart: Spoon the frangipane mixture into the pastry case and level the top with a palette knife. Arrange the pear halves, cut side down, on the filling, leaving space for the mixture to rise.
- Bake the Tart: Place the tin on a baking sheet and bake on the floor of the roasting oven for 15–20 minutes until pale golden. Transfer to the center of the baking oven and continue baking for another 15–20 minutes until the filling is set and golden brown. If the pastry edges darken too quickly, place a ring of foil around them.
- Finish and Serve: Cool slightly, then brush with hot apricot glaze and sprinkle with toasted flaked almonds. Serve warm with cream or crème fraîche.
Notes
- Use Cold Ingredients: Make sure your butter and eggs are cold for the pastry. This helps create a flaky texture in the crust.
- Don’t Overmix the Pastry: When combining the pastry ingredients, mix just until they come together. Overmixing can make the pastry tough.
- Chill the Pastry: After making the pastry, chill it for at least 30 minutes. This makes it easier to roll out and helps prevent shrinkage during baking.
- Leave Space Between Pears: When arranging the pear halves, leave enough space between them. This allows the frangipane to rise properly and gives a better texture.
- Check for Doneness: Bake until the filling is golden brown and set. If the top browns too quickly, cover it loosely with foil to prevent burning while it finishes cooking.
Mary Berry Pear And Almond Tart