Pear & almond flapjack tart

Latest comments and suggestions

• helen

  29 January 2012

  helen rated and commented on this recipe

  

  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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• Elaine M

  28 February 2012

  Elaine M rated and commented on this recipe

  

  A real knockout pudd - and delicious cold too.

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• Madaboutcakes

  28 February 2012

  Madaboutcakes rated and commented on this recipe

  

  Lovely pud for a Sunday, easy to make and looks impressive too.

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• Frantic Flapjack

  05 March 2012

  Frantic Flapjack rated and commented on this recipe

  

  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:)

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• tonibaloni707

  30 August 2012

  tonibaloni707 rated and commented on this recipe

  

  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 :)

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• Es

  21 September 2012

  Es commented on this recipe

  Has anyone tried this with soft fruit like raspberries?

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• pillet

  25 September 2012

  pillet rated and commented on this recipe

  

  FANTASTIC RECIPE

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• FAVE FOOD

  07 October 2012

  FAVE FOOD rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 50 mins

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

PER SERVING

786 kcalories, protein 11g, carbohydrate 86g, fat 43 g, saturated fat 18g, fibre 7g, sugar 41g, salt 1.1 g

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