Yesterday, I had a fruit bowl full of pears that were just sitting starring at me…. I came across Lorraine Pascale’s Pear, almond & amaretto tart. It sounded perfect, I fancied another tart in the kitchen after the delicious blackberry jam and apple tart last week!
“This sweet treat is the perfect autumn dessert…. If you can’t find any ripe pears, tinned ones are just as nice” she states. I have changed her recipe slightly (I didn’t use a long tart tin) and I didn’t make the cream that she suggested, otherwise this is all her work!
Ingredients:
375g pack of shortcrust pastry
100g soft butter
100g caster sugar
100g ground almonds
3 tbsp plain flour, plus a little extra for dusting
1 medium egg
1 tbsp amaretto liqueur
411g tin of pear halves or 4 very ripe soft pears
Method:
Preheat the oven to 180°C / Gas Mark 4.
Unravel the ready-rolled pastry and use it to line a flan tin. Roll it out a touch more, if necessary, to fit in perfectly. If using a block of pastry, then roll out to just bigger than the tin on a floured surface and use in the same way. Either way, be really careful to not stretch the pastry or pull it, as this will make it shrink in the tin when it bakes.
Cut off the excess pastry with a sharp knife and then sit the tin on a baking sheet and pop in the fridge to harden up a bit while you prepare the filling.
Mix the butter and sugar together in a medium bowl either by hand or using a hand-held electric whisk (or in a freestanding electric mixer) until it is really soft and well combined. Then beat in the ground almonds and plain flour. Crack the egg in, add the amaretto liqueur, and then beat it hard so everything is combined. Remove the lined tin from the fridge and add the almond filling, spreading it out evenly so it is nice and smooth on top.
Drain the tinned pears well in a colander and then on kitchen paper. Or peel, halve and decore the fresh pears, if using. Arrange the pear halves, cut side down, in the almond filling.
Bake in the oven for 35-45 minutes or until the filling is nicely puffed up and golden.
Check the tart is cooked. The pastry will be crisp and golden and the almond filling should have puffed up a little around the pears and be golden brown and spongy. Stick a skewer or point of a sharp knife into the centre of the filling to check it is done. It will be just a little damp from the moisture of the pears, but shouldn’t be really wet like the original raw mixture.
Once cooked, remove from the oven and leave to cool in the tin for a few minutes before carefully removing it from the tin. Then simply slide the tart off the base onto plate or board.
I have to admit that I ought to have rolled the pastry out more; the base seemed thin and crispy, but the sides were far to thick.
I also should have dusted the tart with icing sugar before I took the photographs!
This tart marks our 1st anniversary in The Glen House, I can’t believe we’ve been here a year! Maybe this coming year we’ll sort out the box room? Ahem!!!
It’s also birthday week at The Glen House- Dr Doolittle and I both celebrate getting another year younger over the next few days…
If anyone needs me, I’ll be counting out ALL the candles for Dr Doolittle’s birthday cake!!!
Melissa xx
Ha ha…will he be counting out the candles for you…? 😉
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Not as many 😆
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Hee hee ☺️☺️☺️
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Wow Melissa! Looks gorgeous! And sounds so tasty!!
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Thanks Lori xx
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Happy Birthday! Delicious looking tart… I need to have more fruit tarts in my life! 🙂
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Thanks Sam! Yep, I think we all need more fruit tarts!
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How about topping it up with maple syrup?
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Happy Birthdays & Anniversary!
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Thanks Donna xx
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So many things to celebrate, congrats on the one year mark and happy birthday to you both. The pear tart is so pretty!
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Thanks Ngan xx
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Beautiful Melissa, isn’t Fall just so wonderful…I’ll bet the aromas were intoxicating with the amaretto :). Congratulations on being in your home for a year and birthday blessings to you both.
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Thank you Loretta xx
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This looks delicious! Happy blogiversary and happy birthday to both of you as well. My husband’s birthday was yesterday, youngest son is next Monday and more to come in October and November!
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Thank you so much! I’m officially another year older!
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This looks delicious. Happy celebrating!
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This tart looks so delicious, Melissa! Happy Blogaversary and Birthday to you, too!
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Thanks Nancy!
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Gorgeous
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Oh la la – that pear tart reminds me of France – looks yummy. Belated happy birthday and congrats on your first year in The Glen House. Hope you’ve had fun celebrations and Dr. Doolittle got some time off to polish off the tart and cakes. 🙂 Sx
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Thank you so much! Dr Doolittle has had PLENTY of cake, we even got him a special one for work yesterday 😉 xx
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The pictures are amazing on this post and I also love the sound of the recipe. Yum! I can not resist tarts…. hehe!
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It was great warm with custard!
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that is brilliant 🙂 It looks too gorgeous to eat, but thinking that wouldn’t stop me.
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Yum, yum, yum yum yum! I’m not very familiar with her recipes, but if this is anything to go by, perhaps I should be?! Love the combination of pear and frangipane, and then with a dash of amaretto in there too… Dangerously good!
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It really was!
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