Jamie Oliver’s Pear and Almond Tart is a delightful dessert that combines the natural sweetness of ripe pears with a creamy, nutty almond filling, all encased in a buttery, crisp pastry. This elegant tart is the perfect ending to any meal and strikes a balance between lightness and indulgence. The recipe is straightforward, yet the result is a stunning dessert that’s sure to impress.
What is Jamie Oliver Pear and Almond Tart?
Jamie Oliver’s Pear and Almond Tart is a classic French-inspired dessert made with fresh, poached pears and a rich frangipane filling. The tart’s base is a shortcrust pastry, which is filled with a creamy almond mixture and topped with beautifully sliced pears. The tart is baked until golden and slightly caramelized, making for a visually appealing and delicious treat.
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Why You Should Try This Recipe
- Elegant and simple: Though it looks sophisticated, this tart is easy to make with basic ingredients.
- Perfect for entertaining: It’s a show-stopping dessert that’s ideal for special occasions.
- Rich and balanced flavors: The sweetness of the pears complements the rich almond filling, creating a balanced flavor profile.
- Seasonal versatility: This recipe works well with pears but can also be adapted using apples or plums.
- Delicious served warm or cold: Enjoy it straight out of the oven or chilled for a refreshing dessert.
Ingredients Needed to Make Jamie Oliver Pear and Almond Tart
For the Pastry:
- Plain flour (200g): The base for your shortcrust pastry.
- Butter (100g, cold and cubed): For a buttery and flaky crust.
- Icing sugar (2 tablespoons): Adds a subtle sweetness to the crust.
- Egg yolk (1): Helps bind the pastry and adds richness.
- Cold water (1-2 tablespoons): To bring the dough together.
For the Almond Filling (Frangipane):
- Ground almonds (100g): The star of the almond filling, providing a nutty flavor.
- Butter (100g, softened): Adds creaminess to the frangipane.
- Caster sugar (100g): Sweetens the almond mixture.
- Eggs (2): To bind and give structure to the filling.
- Vanilla extract (1 teaspoon): For extra flavor and aroma.
- Plain flour (1 tablespoon): Helps thicken the filling.
For the Poached Pears:
- Pears (3 large, firm but ripe): The highlight of the tart, sliced thinly for topping.
- Water (500ml): For poaching the pears.
- Caster sugar (100g): Sweetens the poaching liquid.
- Vanilla pod (1, split): Adds aromatic flavor to the poaching liquid.
- Lemon juice (1 tablespoon): To keep the pears from browning.
Instructions to Make Jamie Oliver Pear and Almond Tart
Step 1: Make the pastry
- In a large bowl, rub the cold, cubed butter into the flour until the mixture resembles breadcrumbs.
- Stir in the icing sugar and egg yolk. Add a tablespoon of cold water and mix until the dough comes together.
- Wrap the dough in cling film and refrigerate for 30 minutes.
Step 2: Roll out and blind-bake the pastry
- Preheat the oven to 180°C (350°F).
- Roll out the chilled pastry on a lightly floured surface and line a 23cm tart tin.
- Prick the base with a fork, line it with parchment paper, and fill with baking beans or rice.
- Blind bake the pastry for 15 minutes, then remove the beans and bake for another 5 minutes until lightly golden. Set aside to cool.
Step 3: Poach the pears
- While the pastry is cooling, peel, halve, and core the pears.
- In a saucepan, bring water, caster sugar, vanilla pod, and lemon juice to a simmer.
- Add the pears and poach them for 10-12 minutes until tender. Remove from the poaching liquid and let them cool.
Step 4: Make the almond filling
- In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the ground almonds, vanilla extract, and plain flour.
- Spread the almond filling evenly over the cooled pastry base.
Step 5: Add the pears and bake
- Slice the poached pear halves thinly and arrange them in a fan pattern on top of the almond filling.
- Bake the tart in the preheated oven for 30-35 minutes, or until the frangipane is golden and set.
Step 6: Let it cool and serve
- Once baked, let the tart cool in the tin for 10-15 minutes before removing.
- Serve warm or cold, with a dusting of icing sugar or a dollop of whipped cream on the side.
What Goes Well With Jamie Oliver Pear and Almond Tart
- Whipped cream: Light and airy, whipped cream complements the rich almond filling.
- Vanilla ice cream: A scoop of vanilla ice cream adds a creamy contrast to the tart.
- Crème fraîche: A tangy option that cuts through the sweetness of the pears.
- Caramel drizzle: For an extra indulgent touch, drizzle warm caramel sauce over each slice.
Expert Tips for Making the Best Jamie Oliver Pear and Almond Tart
- Chill the pastry: Chilling the pastry dough before rolling it out helps it hold its shape and prevents shrinking during baking.
- Poach the pears gently: Be careful not to over-poach the pears. They should be tender but still hold their shape when sliced.
- Let the tart cool slightly: Allowing the tart to cool for a few minutes before serving will make slicing easier and let the flavors meld together.
- Experiment with fruits: While pears are traditional, you can experiment with other fruits like apples, plums, or figs.
Easy Variations of Jamie Oliver Pear and Almond Tart
- Apple and almond tart: Swap the pears for thinly sliced apples for a different twist.
- Plum and almond tart: Use ripe plums instead of pears for a slightly tart flavor.
- Chocolate almond tart: Add a layer of melted chocolate under the almond filling for a rich, indulgent variation.
- Citrus twist: Add a hint of orange or lemon zest to the almond filling for a fresh, citrusy flavor.
Best Practices to Store Jamie Oliver Pear and Almond Tart
- Refrigeration: Store the tart in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the tart before or after baking. Wrap it tightly in plastic wrap and freeze for up to 3 months.
- Reheat once: Reheat individual slices in the oven at 160°C (320°F) for 10 minutes to restore the crispiness of the pastry.
Best Practices to Reheat Jamie Oliver Pear and Almond Tart
- Oven method: Reheat slices in the oven at 160°C (320°F) for 10-15 minutes until warmed through.
- Microwave method: For a quick reheat, microwave slices for 30-40 seconds, though the pastry may not stay as crisp.
How Can I Make Jamie Oliver Pear and Almond Tart Healthier?
- Use whole wheat pastry: Swap regular flour for whole wheat pastry to add fiber and nutrients.
- Reduce sugar: Cut down the sugar in both the pastry and the almond filling for a less sweet version.
- Use less butter: Opt for a light butter substitute in the frangipane to reduce fat content.
- Add fresh fruit: Serve the tart with a side of fresh berries or fruit salad for added vitamins and freshness.
Nutrition Value (per serving):
- Calories: 350
- Fat: 22g
- Carbohydrates: 30g
- Protein: 8g
FAQs
Can I use canned pears for Jamie Oliver Pear and Almond Tart?
Yes, you can use canned pears for this recipe if you don’t have fresh ones. Just drain the pears well before using them to avoid excess moisture in the tart.
How do I keep the pastry from getting soggy in a pear and almond tart?
To prevent a soggy pastry, blind-bake the tart shell before adding the almond filling. This helps to set the pastry and create a crisp base for the filling.
Can I make Jamie Oliver Pear and Almond Tart ahead of time?
Yes, you can prepare the tart a day in advance. Store it in the refrigerator and bring it to room temperature or gently reheat it in the oven before serving.
What can I substitute for ground almonds in the tart filling?
If you don’t have ground almonds, you can substitute them with ground hazelnuts or walnuts for a slightly different flavor, or use flour for a nut-free version, though the texture will be different.
Final Words
Jamie Oliver’s Pear and Almond Tart is a stunning dessert that’s surprisingly simple to make. The rich almond filling pairs beautifully with the tender poached pears, creating a dish that is perfect for any occasion.
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Jamie Oliver Pear and Almond Tart
- Prep Time: 30
- Cook Time: 40
- Total Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Jamie Oliver’s Pear and Almond Tart is a classic French-inspired dessert made with fresh, poached pears and a rich frangipane filling. The tart’s base is a shortcrust pastry, which is filled with a creamy almond mixture and topped with beautifully sliced pears. The tart is baked until golden and slightly caramelized, making for a visually appealing and delicious treat.
Ingredients
For the Pastry:
- Plain flour (200g): The base for your shortcrust pastry.
- Butter (100g, cold and cubed): For a buttery and flaky crust.
- Icing sugar (2 tablespoons): Adds a subtle sweetness to the crust.
- Egg yolk (1): Helps bind the pastry and adds richness.
- Cold water (1-2 tablespoons): To bring the dough together.
For the Almond Filling (Frangipane):
- Ground almonds (100g): The star of the almond filling, providing a nutty flavor.
- Butter (100g, softened): Adds creaminess to the frangipane.
- Caster sugar (100g): Sweetens the almond mixture.
- Eggs (2): To bind and give structure to the filling.
- Vanilla extract (1 teaspoon): For extra flavor and aroma.
- Plain flour (1 tablespoon): Helps thicken the filling.
For the Poached Pears:
- Pears (3 large, firm but ripe): The highlight of the tart, sliced thinly for topping.
- Water (500ml): For poaching the pears.
- Caster sugar (100g): Sweetens the poaching liquid.
- Vanilla pod (1, split): Adds aromatic flavor to the poaching liquid.
- Lemon juice (1 tablespoon): To keep the pears from browning.
Instructions
Step 1: Make the pastry
- In a large bowl, rub the cold, cubed butter into the flour until the mixture resembles breadcrumbs.
- Stir in the icing sugar and egg yolk. Add a tablespoon of cold water and mix until the dough comes together.
- Wrap the dough in cling film and refrigerate for 30 minutes.
Step 2: Roll out and blind-bake the pastry
- Preheat the oven to 180°C (350°F).
- Roll out the chilled pastry on a lightly floured surface and line a 23cm tart tin.
- Prick the base with a fork, line it with parchment paper, and fill with baking beans or rice.
- Blind bake the pastry for 15 minutes, then remove the beans and bake for another 5 minutes until lightly golden. Set aside to cool.
Step 3: Poach the pears
- While the pastry is cooling, peel, halve, and core the pears.
- In a saucepan, bring water, caster sugar, vanilla pod, and lemon juice to a simmer.
- Add the pears and poach them for 10-12 minutes until tender. Remove from the poaching liquid and let them cool.
Step 4: Make the almond filling
- In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the ground almonds, vanilla extract, and plain flour.
- Spread the almond filling evenly over the cooled pastry base.
Step 5: Add the pears and bake
- Slice the poached pear halves thinly and arrange them in a fan pattern on top of the almond filling.
- Bake the tart in the preheated oven for 30-35 minutes, or until the frangipane is golden and set.
Step 6: Let it cool and serve
- Once baked, let the tart cool in the tin for 10-15 minutes before removing.
- Serve warm or cold, with a dusting of icing sugar or a dollop of whipped cream on the side.
