Other Bakes

Pear & Almond Tart

This tart was inspired by a recipe shared on Life on Hushabye Farm Instastory over the summer. That recipe was inspired by a Pear Pudding recipe on Bumbles of Rice. There is a beauty in sharing recipes which inspire, new creations emerge and the circle continues.

I was having my brother and his family come to stay the same weekend the aforementioned recipe caught my eye. This I thought would be a lovely dessert. As it happened, it went down so much better than I expected as it awoke a childhood memory for my brother and I. Our Mam used to bake a beautiful Pear Frangipane, we loved it. While this is similar, it isn’t the same. It has, however,  persuaded me to work on recreating that delicious dessert from our childhood kitchen.

Pear & Almond Tart

That crust!

Ingredients

Shortcrust Pastry 

  • 240g Plain Flour
  • 150g Cold Butter
  • 30g Icing Sugar
  • 1 Egg, beaten

Batter

  • 100g Plain Flour
  • 80g Ground Almonds
  • 100g Caster Sugar
  • 1 Tsp Baking Powder
  • 150g Butter, Melted
  • 3 Large Eggs
  • 60ml Milk
  • 2 Tsp Almond Extract

Also

  • 2 Tins of Pears, drained
  • Flaked Almonds for the top

Method

  • I prepared my pastry in a food processor, simply blitz everything together until it forms a dough ball. If you are doing it by hand, sift the flour and icing sugar together into a large bowl. Rub in the flour using your fingertips until the mixture has a crumb-like consistency. Pour in the egg and bring everything together. Rest the dough in the fridge for 30 minutes.
  • Preheat the oven to 170C and prepare a tart/pie dish, by greasing it well.
  • Roll out the pastry until it measures larger than your dish. Using the rolling pin, lift it carefully over the dish and press it gently into place. Pierce the bottom with a fork & trim any excess away.
  • Cover the pastry with a sheet of baking parchment, top with baking beans or rice. Place the pastry in the oven and bake blind for 15 minutes.

  • In a mixing bowl, sieve together the flour and baking powder. Add the ground almonds and caster sugar and mix together.
  • In a separate jug, whisk together the eggs, milk and almond extract. Pour this mixture into the dry ingredients and mix it in.
  • Add the melted butter to the cake batter and stir that in well. Set the batter aside.
  • Strain the pears and lay them out in the pastry case. Pour the cake batter over and sprinkle some flaked almonds on the top.

 

  • Bake for 30-35 minutes.

Delicious served with fresh cream, this tart went down a real treat. My brother may have even brought some home with him. I love how food can so often stir up old memories.

For further baking recipes, please explore the baking section here on this website.

 

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