Pear & almond flapjack tart

Pear & almond flapjack tart

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(8 ratings)

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Cooking time

Prep: 30 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 6

Give a classic fruit pie a fresh spin with an oat and almond filling

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
786
protein
11g
carbs
86g
fat
43g
saturates
18g
fibre
7g
sugar
41g
salt
1.1g

Ingredients

  • 500g block dessert pastry
  • 5 pears, cored and sliced
  • 25g golden caster sugar, plus extra for sprinkling
  • large pinch mixed spice
  • flaked almonds, to finish
  • pouring cream or custard, to serve

For the topping

  • 140g porridge oats
  • 50g plain flour
  • 50g ground almonds, plus extra if your pears are really ripe and juicy (see Tip, below)
  • 100g golden caster sugar, plus extra for sprinkling
  • 140g cold butter, diced
  • 3 tbsp golden syrup

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Method

  1. Heat oven to 180C/160C fan/gas 4. Roll out pastry and use to line a 23cm tart tin, leaving a slight overhang. Line with greaseproof paper and baking beans, then bake for 20 mins. Remove the beans and paper, then return to the oven for 10 mins more, or until the pastry is biscuity brown.
  2. Meanwhile, toss the pears in the sugar and spice, then set aside. To make the topping, tip the oats, flour and ground almonds into a large bowl with the sugar and a pinch of salt, then rub in the butter with your fingers until you have a soft mixture. Stir in the golden syrup.
  3. Increase oven to 200C/180C fan/gas 6. Tip the pears over the base of the tart, then flatten the oaty pastry into a round and place it over the pears – push/spread it with your fingers so the pears are completely covered. Scatter with flaked almonds and an extra sprinkling of sugar, then bake for 30 mins. Allow to cool for a few mins, then serve warm with pouring cream or custard.

Recipe from Good Food magazine, February 2012

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Comments

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mrsjoanne's picture

Great recipe made this twice now and both times everyone loved it. I made my own sweet shortcrust pastry and used jam on the base before adding the pears no soggy base. Delicious warm or cold served with cream.

laurenrg92's picture
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Made this with pears and blackberries and it was fab! Made my own sweet shortcrust pasty which was good, the tip of sprinkling ground almonds on the pastry base worked brilliantly, no soggy bottoms in sight!

patriciaf's picture
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Made this last night and substituted the pears with peaches and spread some yellow plum jam over the base - no soggy bottom and lots of compliments. Will definately make again.

meridian50's picture
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FANTASTIC RECIPE

estie83's picture

Has anyone tried this with soft fruit like raspberries?

tonibaloi707's picture
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this was a lovely dinner treat! we happened to substitute the pastry base for a crumbled digestive option out of pure greed. Served with strawberries & cream certainly did the trick :)

Frantic Flapjack's picture
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This tasted fresh and lovely, although I used very ripe pears and the juice made the pastry underneath go soggy. I just noticed the tip above about putting a layer of ground almonds over the pastry base if the pears are very ripe, to soak up the juice. Wish I'd noticed it before making the tart!! Was still yummy though:)

madaboutcakes's picture
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Lovely pud for a Sunday, easy to make and looks impressive too.

ecmasefield's picture
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A real knockout pudd - and delicious cold too.

harrish's picture
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Lovely topping to this tart. Made with Bramley apples instead of pears as I thought they would have more taste & didnt add the almonds on top as I dont like flaked almonds. All the family loved it & will definately be making it again

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