Description
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.
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.