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Jamie Oliver Pear and Almond Tart

Jamie Oliver Pear and Almond Tart
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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.

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-pear-and-almond-tart/