If you’re looking to create a dessert that is both elegant and delicious, the Mary Berry Pear And Almond Tart is the perfect choice. This tart boasts a buttery crust filled with a delightful almond mixture, topped with juicy pears, and baked to golden perfection. It’s a treat that looks as good as it tastes, and it’s surprisingly straightforward to make.

What is Mary Berry Pear And Almond Tart Recipe?

The Mary Berry Pear And Almond Tart is a classic dessert featuring a shortcrust pastry base, an almond frangipane filling, and poached pears. The tart is baked until the filling is set and the top is golden brown, offering a wonderful combination of textures and flavors.

Other Mary Berry Tart Recipes

Why You Should Try This Recipe

Delicious Combination: The blend of almonds and pears creates a heavenly taste.
Elegant Presentation: Perfect for impressing guests.
Simple Ingredients: Easy to find in any grocery store.

Versatile Dessert: Great for any occasion, from family dinners to parties.
Make-Ahead Friendly: Can be prepared in advance.
Mary Berry’s Signature: A trusted recipe from a renowned baker.

Ingredients Needed for Mary Berry Pear And Almond Tart Recipe

1 pre-made shortcrust pastry
4 ripe pears
100g unsalted butter

100g caster sugar
2 large eggs
100g ground almonds

1 tbsp plain flour
1 tsp almond extract
Apricot jam (for glazing)

Mary Berry Pear And Almond Tart Ingredients Substitutions

When making the Mary Berry Pear And Almond Tart, you might need to substitute some ingredients due to dietary restrictions, allergies, or simply based on what you have available.

Here are some common substitutions:

Shortcrust Pastry: If you don’t have shortcrust pastry, you can use puff pastry or even a homemade pie crust. For a gluten-free option, try a gluten-free pastry mix.

Pears: If pears are not available, apples or peaches can be used as an alternative. Ensure they are ripe and poached similarly to pears.
Unsalted Butter: You can use salted butter and simply reduce the added salt in the recipe. For a dairy-free option, use margarine or a plant-based butter substitute.
Caster Sugar: Granulated sugar can be used instead of caster sugar. For a lower glycemic index, try coconut sugar or a sugar substitute like stevia, though it may slightly alter the taste and texture.

Ground Almonds: Ground hazelnuts or walnuts can replace ground almonds for a different nutty flavor. Almond flour is also a suitable substitute. For a nut-free version, use oat flour, but expect a different texture and flavor.
Plain Flour: All-purpose flour can be used interchangeably with plain flour. For a gluten-free version, use a gluten-free all-purpose flour blend.
Almond Extract: Vanilla extract can be used if almond extract is not available. The flavor will be different, but it will still complement the tart.

Apricot Jam: If you don’t have apricot jam for glazing, use peach or apple jelly. Any light-colored jam will work to give the tart a glossy finish.

Instructions to Make Mary Berry Pear And Almond Tart Recipe

Preheat oven to 190°C (375°F).
Roll out pastry and line a tart tin.

Blind bake the pastry for 15 minutes.
Peel and poach the pears until tender.
Cream together butter and sugar.

Beat in the eggs one at a time.
Fold in ground almonds, flour, and almond extract.
Spread the filling into the baked pastry case.

Arrange the pears on top.
Bake for 30-35 minutes until golden and set.
Brush with apricot jam for a shiny finish.

What Goes Well With Mary Berry Pear And Almond Tart Recipe

Vanilla Ice Cream: The creamy texture complements the tart.
Whipped Cream: Adds a light and airy contrast.
Coffee or Tea: Perfect for an afternoon treat.

Fresh Berries: Provides a burst of freshness.
Custard Sauce: Adds a creamy richness.
A Dusting of Icing Sugar: Enhances the presentation.

Expert Tips for Making the Best Mary Berry Pear And Almond Tart Recipe

Use ripe pears for the best flavor and texture.
Chill the pastry before baking to prevent shrinking.
Blind bake the crust to avoid a soggy bottom.

Cream the butter and sugar thoroughly for a smooth filling.
Let the tart cool completely before slicing.
Brush with apricot jam for a professional finish.

Store properly to maintain freshness and flavor.

Easy Variations of Mary Berry Pear And Almond Tart Recipe

Use different fruits like apples or peaches.
Add spices such as cinnamon or nutmeg to the filling.

Try a nutty crust by adding ground almonds to the pastry.
Incorporate chocolate by drizzling melted chocolate over the tart.
Make mini tarts for individual servings.

Gluten-free option by using gluten-free flour.

Best Practices to Store Mary Berry Pear And Almond Tart Recipe

Cool completely before storing.
Cover tightly with plastic wrap or aluminum foil.

Store in the refrigerator for up to 3 days.
Use airtight containers to keep the tart fresh.
Avoid stacking to prevent squishing.

Label and date the storage container for easy tracking.

Best Practices to Reheat Mary Berry Pear And Almond Tart Recipe

Preheat the oven to 160°C (320°F).
Cover with foil to prevent over-browning.

Heat for 10-15 minutes or until warm.
Check the center to ensure it’s heated through.
Serve immediately for the best taste.

Avoid microwaving to maintain the texture.

Nutrition Value (Per Serving)

Calories: 350
Total Fat: 20g

Saturated Fat: 10g
Cholesterol: 75mg
Sodium: 50mg

Total Carbohydrates: 38g
Dietary Fiber: 3g
Sugars: 22g

Protein: 6g

FAQs

How do I know when the tart is done baking?

You will know the tart is done baking when the filling is set and the top is golden brown. A toothpick inserted into the center should come out clean. The pears should be tender, and the edges of the tart should be slightly pulling away from the sides of the tin. Allow the tart to cool completely before slicing for the best results.

How do I prevent my tart crust from getting soggy?

To prevent your tart crust from getting soggy, blind bake the pastry before adding the filling. This involves lining the tart tin with pastry, covering it with parchment paper, and filling it with baking beans or rice. Bake it for 15 minutes, then remove the paper and beans and bake for another 5 minutes until golden. This ensures a crisp base that won’t become soggy when the filling is added.

Can I use canned pears for the Mary Berry Pear And Almond Tart?

Yes, you can use canned pears for the Mary Berry Pear And Almond Tart. Ensure they are well-drained and pat them dry with a paper towel to remove excess moisture. This will help maintain the desired texture of the tart and prevent the filling from becoming too wet.

Can I make the Mary Berry Pear And Almond Tart ahead of time?

Yes, you can make the Mary Berry Pear And Almond Tart ahead of time. Bake the tart as instructed, allow it to cool completely, then store it in the refrigerator covered tightly with plastic wrap or aluminum foil. It can be made a day in advance and will still taste fresh and delicious.

What can I use instead of ground almonds in the filling?

If you need a substitute for ground almonds in the filling, you can use ground hazelnuts or walnuts for a different flavor profile. Another option is to use almond flour, which provides a similar texture and taste. If nut allergies are a concern, you can try using oat flour, though it will alter the flavor and texture slightly.

Final Words

The Mary Berry Pear And Almond Tart is a delightful dessert that is sure to impress with its elegant presentation and delicious flavor. With these detailed instructions and tips, you can easily recreate this classic recipe at home. Enjoy the process of baking and savor each bite of this wonderful tart. Happy baking!

Other Popular Baking Recipes

Mary Berry Pear And Almond Tart

Author: Ekani Ella

Prep Time: 30
Cook Time: 45
Total Time: 1 hour 15 minutes

Yield: 6 1x
Category: Dessert
Method: Baking

Cuisine: British

Print Recipe

Description

Ingredients

Scale

1 pre-made shortcrust pastry

4 ripe pears
100g unsalted butter
100g caster sugar

2 large eggs
100g ground almonds
1 tbsp plain flour

1 tsp almond extract
Apricot jam (for glazing)

Instructions

Preheat oven to 190°C (375°F).

Roll out pastry and line a tart tin.
Blind bake the pastry for 15 minutes.
Peel and poach the pears until tender.

Cream together butter and sugar.
Beat in the eggs one at a time.
Fold in ground almonds, flour, and almond extract.

Spread the filling into the baked pastry case.
Arrange the pears on top.
Bake for 30-35 minutes until golden and set.

Brush with apricot jam for a shiny finish.