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Pear & Almond Tart

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A no-flour pudding, simply divine! When I saw this recipe I thought 'how can that possibly go wrong?' Well, cooking anything takes practice perfecting and this is no exception! It's a really simple recipe, but it must have a hot stone, like a pizza stone, to sit on in the oven. This is my first attempt and thus, it looks a little rustic round the edges! Yep! I thought I knew better and omitted the stone as I didn't have one to hand!!! It made me smile when it came out of the oven and grin from ear to ear when I tasted it. ...mmmm yummy!

Click the Method tab below to see a step by step guide with pictures.

pear almond tart cooling

ingredients

This is what you need :¬)

serves 4

  • 100g butter
  • 100g ground almonds
  • 100g sugar
  • 1 tsp cornflour
  • 1 tsp vanilla extract
  • 1 med egg
  • 1 tin pear halves in juice
  • Save pear juice for custard!
  • Icing sugar to dust with

method

No flour required! For best results, this heavenly desert needs to be cooked on a hot pizza stone, or similar. If you don't have a pizza stone, never fear! You can always use an earthenware dish turned upside down and pre-heated in the oven. A food mixer is also quite handy to cream the cake mix, which contains almonds. I'm using ground almonds, but you could use flaked and grind them yourself if that's what you have to hand

  1. Put the stone or substitute in the oven
  2. Set temp to 180c
  3. Tip the first 5 ingredients into a food mixer
  4. Set speed to med
  5. Let the ingredients form a thick creamy paste
cream the cake mix
tart mix in mixer jug
  1. Meanwhile, line a cake tin with baking paper
line the cake tin
cake tin lined
  1. Drain the pear halves & save the juice
drain the pears halves
pear halves in sieve
  1. Spread the cake mix into the lined tin
spread mix into the tin
tart mix in cake tin
  1. Lay the pears on top of the cake mix
  2. Leave some room between the pears
place pears on top
pear halves in cake tin
  1. Put the cake tin on top of the stone in the oven
  2. Bake for 20 to 25mins @ 180C
  3. Take the tart out of the oven
  4. Remove cake tin & allow to cool
allow to cool
pear halves in cake tin
  1. Place onto a serving plate
ready to eat!
pear almond tart plated

Still practising this one, it was nearly a disaster, but I just about rescued it! It really does need that hot stone or earthenware to sit on in the oven, otherwise you get a soggy bottom. ...And nobody wants a soggy bottom do they!!!

I hope you enjoy this devilishly delightful desert, it will be excellent served warm with soft creamy vanilla ice cream ;¬>)