Pear & cardamom tart

Pear & cardamom tart

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(5 ratings)

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Cooking time

Prep: 40 mins Cook: 1 hr, 25 mins Plus chilling

Skill level

Moderately easy

Servings

Serves 8

While traditional to use cardamom in savoury dishes, this frangipane dessert has hints of the fragrant spice to complement the pear and almond flavours

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
833
protein
12g
carbs
78g
fat
55g
saturates
21g
fibre
4g
sugar
43g
salt
0.81g

Ingredients

  • 500g sweet shortcrust pastry
  • plain flour, for dusting
  • 4 small ripe pears
  • squeeze lemon juice
  • drizzle of honey

For the cardamom frangipane

  • 200g butter, softened
  • 200g caster sugar
  • 140g ground almonds
  • 100g self-raising flour
  • 50g toasted flaked almonds, plus a few extra for sprinkling
  • 1 tsp ground cardamom
  • 2 large eggs

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Method

  1. Roll out the pastry on a lightly floured surface until big enough to line an 18 x 28cm tart tin or a 23cm round tart tin. Carefully lift the pastry into the tin, leaving any extra hanging over the sides. Prick the base of the pastry with a fork, sit the tin on a baking sheet and chill for 30 mins.
  2. Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment and fill with baking beans. Put in the oven and bake blind for 15 mins. Remove the beans and paper, and bake for a further 10 mins until the pastry is biscuity. Decrease the oven to 160C/140C fan/gas 3, and trim the pastry edges.
  3. To make the cardamom frangipane, beat all the ingredients together with an electric whisk. Dollop into the tin and spread evenly to fill. Peel, halve and core the pears – scoop out the core with a melon baller, if you have one. Brush with a little lemon juice. Arrange the pears in the tin, pushing them a little into the frangipane. Scatter with a few more flaked almonds and bake for 50 mins until the filling is risen, golden and firm to the touch. Serve warm or cold, drizzled with a little honey.

Recipe from Good Food magazine, November 2011

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Comments

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flamstead's picture
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This is one that really works!

tapinu's picture
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Came out perfect. Baking time it took me more than it is on the recipe, maybe it's my oven. Sure to bake another one, with a little difference, i.e. I will chop the pears instead of leaving them halves,(though they look more nice), but chopped up everyone gets a fair share.

vrog's picture
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Really good. Easily serves 8.
Watch the cooking times though - I had to take the pastry and the cake out before their times were up.

jemjams's picture
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Really fancied this when I saw it in the GF magazine, but I hate working with pastry! So I just made the filling in my pie dish to serve as a sponge with custard. Tasted really lovely but was difficult to get out the dish. Next time I am going to try it in a lined cake tin and cut it like a cake.

lindeens's picture
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This one is hands down the best cake I have ever made from BBC Good Food (and I bake a lot!) - so juicy and delicious and so filling - perfect for Christmas time.

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