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Pear and Almond Tart Repackaged edition of Sarah Raven’s Garden Cookbook (Bloomsbury, Hardback, £35). Photography by Jonathan Buckley
October 2023
Reading time 2 Minutes
Another classic pear tart, with a wonderfully sweet and nutty taste.
  • 5–6 ripe (but not soft) pears (depending on size)
  • 100g unsalted butter
  • 25g plain flour
  • 100g granulated sugar
  • 3 eggs
  • 150g ground almonds
  • 1 tsp vanilla extract
  • 30g flaked almonds
  • 3–4 tbsp apricot jam, warmed and sieved
  • Icing sugar, for dusting
  • For the pastry
  • 250g plain flour
  • Pinch of salt
  • 1 tbsp caster sugar
  • 150g unsalted butter
  • 1 egg yolk mixed with a little very cold water

To make the pastry, sift the flour with the salt and sugar. Either by hand, or with a food processor, work the butter into the flour until it resembles breadcrumbs. Add just enough of the egg and water mixture to hold the pastry together. Wrap in cling film and chill for 30 minutes.

Preheat the oven to 190C/gas mark 5. Roll out the pastry and press into a 25cm flan tin. Prick the base with a fork and bake blind by covering the pastry with greaseproof paper weighted down with baking beans or rice and placing in the oven for 12–15 minutes. Remove the baking beans or rice and paper and allow to cool.

To make the filling, peel and core the pears and then slice them up or leave them in halves. Beat the butter, flour, sugar, eggs, almonds and vanilla extract together and pour over the pastry.

Arrange the pears on top, scatter with flaked almonds and brush with the apricot jam. Bake in the preheated oven for 15–20 minutes, until set and golden. Serve warm, dusted with icing sugar.

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