Pear & Almond Tart

This is a deliciously simple 70s flan style pudding; with the super healthy Olive Oil Pastry I wrote about recently and some lovely juicy pears from the tree outside. I actually think that a slice of this Pear & Almond Tart might be best served alone - but it is undoubtedly very good with a dollop of fat free Greek yoghurt or a spoonful of freshly homemade custard too.


  • 240g Plain Flour
  • 20g Caster Sugar
  • 7 tbsp Olive Oil
  • 63ml Cold Water
  • 8 Pears (ish)
  • Large Handful Almonds
  • Tablespoon of Honey
  • 1 Lemon
  • Cinnamon

To prepare the pastry, mix the Caster Sugar, Plain Flour and Olive Oil together in a bowl (you’re aiming for all-butter style breadcrumbs)

Add the cold Water and bring together into a ball (don’t work the Pastry too much)

Wrap the Pastry dough in clingfilm and pop in the fridge for half an hour at least…

When ready to bake the Pastry – pre-heat the oven to 190˚c

Using lots of Flour, roll out the Pastry and line a greased flan tin with it… trimming the edges neatly and piercing the base with a fork a few times

Blind bake for 15 minutes with baking beans and for 5 minutes without.  Leave to cool

While the Pastry is cooking; slice the Pears into segments…You could peel them, but I’m slightly lazy and didn’t

Put them all in a large bowl and sprinkle just under a teaspoon of ground Cinnamon over the Pears.  Now squeeze the juice of a Lemon over them – and a couple of tablespoons of Brown Sugar

Mix and set aside until the Tart base is cooked and cooled…

Artfully arrange your Pears inside the Pastry case and pour the remaining Lemon juice over everything.  Sprinkle with some chopped Almonds and drizzle with a big spoonful of Honey….

Bake for another 25 minutes or so, until the Tart is a lovely golden brown

Leave to rest for half an hour before slicing… Is excellent cold too

[This recipe for the Pastry base has been adapted slightly, but was found originally on Fuss Free Cooking…] 

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