Pear tart 0002

Pear and Almond Tart


  • 130 g butter softened to room temperature
  • 165 g castor sugar
  • 1 tbsp finely grated lemon rind
  • 1 tbsp finely grated orange rind
  • 1 tsp vanilla extract or vanilla bean paste
  • 3 eggs
  • 180 g almond meal
  • 75 g plain flour sifted
  • 1/2 tsp baking powder sifted
  • 80 g flaked almonds
  • 1/4 cup honey warmed/runny
  • 8 small pears halved or 2-3 large pears sliced and cored


  1. Preheat oven to 160°C.  Lightly grease a 26cm loose bottomed tart tin.

  2. Place the butter, sugar, rind and vanilla in a bowl and beat well until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the almond meal, flour and baking powder and mix to combine. Fold in flaked almonds. 

  3. Spoon mixture into the tart tin and spread until smooth. Push the fruit gently into the filling.

  4. Bake for 40 minutes or until golden and set.
  5. Remove from the oven and brush with honey while still warm.  Allow tart to cool slightly before removing it from the tin. 

  6. Serve warm or at room temperature.