Tea-poached pears
This low-fat, easy and fresh-tasting pudding is perfect for feeding a crowd on a budget
Pear & almond flapjack tart
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 500g block dessert pastry
- 5 pearscored and sliced
- 25g golden caster sugarplus extra for sprinkling
- large pinch mixed spice
- flaked almondsto finish
- pouring cream or custardto serve
For the topping
- 140g porridge oat
- 50g plain flour
- 50g ground almondplus extra if your pears are really ripe and juicy (see Tip, below)
- 100g golden caster sugarplus extra for sprinkling
- 140g cold butterdiced
- 3 tbsp golden syrup
Nutrition: per serving
- kcal786
- fat43g
- saturates18g
- carbs86g
- sugars41g
- fibre7g
- protein11g
- salt1.1glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Roll out pastry and use to line a 23cm tart tin, leaving a slight overhang. Line with greaseproof paper and baking beans, then bake for 20 mins. Remove the beans and paper, then return to the oven for 10 mins more, or until the pastry is biscuity brown.
step 2
Meanwhile, toss the pears in the sugar and spice, then set aside. To make the topping, tip the oats, flour and ground almonds into a large bowl with the sugar and a pinch of salt, then rub in the butter with your fingers until you have a soft mixture. Stir in the golden syrup.
step 3
Increase oven to 200C/180C fan/gas 6. Tip the pears over the base of the tart, then flatten the oaty pastry into a round and place it over the pears – push/spread it with your fingers so the pears are completely covered. Scatter with flaked almonds and an extra sprinkling of sugar, then bake for 30 mins. Allow to cool for a few mins, then serve warm with pouring cream or custard.
