Pear and Almond Tart

If you are drowning in pears this month here is a good way of using them up. It’s an easy dessert to make and tastes sublime. Serve it hot for supper; any leftovers are just as good cold the next day with a cup of coffee.

Serves six

1 x 250g pack of all-butter puff pastry

flour, for dusting the work surface

175g ground almonds

125g caster sugar

60g butter, melted

2 egg yolks

2 tbsp double cream

1 tbsp brandy

4 ripe pears, cored and thinly sliced

1. Preheat the oven to 200°C/ Gas 6. Roll out the pastry on a floured work surface until it is big enough to line the base of a Swiss roll tin measuring 23 x 31cm.

2. Put the ground almonds, caster sugar, melted butter, egg yolks, cream and brandy in a small mixing bowl. Mix everything together with a wooden spoon until you have a thick almond paste.

3. Spread this on the pastry base, leaving a 1cm margin all around the edge of the pastry. Lay  the sliced pears in attractive lines on the paste, then bake the tart in the oven for 40 minutes.


This recipe comes from the award-winning cookbook What’s for Dinner? Second Helpings by Romilla Arber. The proceeds from the book sales help fund Romilla’s Food Education Trust that awards grants to schools, groups and institutions to help them promote the benefits of home cooking.

Romilla also runs the Honesty Cookery School near Newbury and The Crown & Garter pub in Inkpen.



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