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For the topping

Nutrition: per serving

  • kcal786
  • fat43g
  • saturates18g
  • carbs86g
  • sugars41g
  • fibre7g
  • protein11g
  • salt1.1g
    low
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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.

RECIPE TIPS
TIP

If your pears are really ripe and juicy, scatter an extra layer of ground almonds over the base of the tart before adding the pears, to prevent the pastry going soggy. (If they’re on the harder side, this won’t be necessary.)

Recipe from Good Food magazine, February 2012

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Comments, questions and tips (14)

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Overall rating

A star rating of 4.5 out of 5.13 ratings

rwinny

question

Hi there - can this be made ahead and chilled or frozen?

goodfoodteam avatar
goodfoodteam

For best results, we don't suggest freezing this but you can make it the day before in order to get ahead. Cool fully then cover.

beckys86

A star rating of 5 out of 5.

Delicious tart, good both warm and cold, and almonds sprinkled on the base worked beautifully to keep it nice and crisp. I found it needed more like 45 mins in the oven for the flapjack bit to set.

rparnell

Have made this twice now - the first time was fine but today the bottom was really soggy, eventhough the pears weren't overly ripe. Saying that, I made my own pastry which may have been overly buttery so may change it for next time.

ify00

A star rating of 4 out of 5.

If your pears are a bit hard - slice them very thinly, lower the temperature and leave the tart for a bit longer so they bake properly under the flapjack topping

mrsjoanne

Great recipe made this twice now and both times everyone loved it. I made my own sweet shortcrust pastry and used jam on the base before adding the pears no soggy base. Delicious warm or cold served with cream.

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