Pear & almond flapjack tart

Pear & almond flapjack tart

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(9 ratings)

Prep: 30 mins Cook: 50 mins


Serves 6
Give a classic fruit pie a fresh spin with an oat and almond filling

Nutrition and extra info

Nutrition: per serving

  • kcal786
  • fat43g
  • saturates18g
  • carbs86g
  • sugars41g
  • fibre7g
  • protein11g
  • salt1.1g
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  • 500g block dessert pastry
  • 5 pear, cored and sliced



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 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 oat
  • 50g plain flour
  • 50g ground almond, 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



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp golden syrup


  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.

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Comments, questions and tips

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Comments (11)

rparnell's picture

Have made this twice now - the first time was fine but today the bottom was really soggy, eventhough the pears weren't overly ripe. Saying that, I made my own pastry which may have been overly buttery so may change it for next time.

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

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

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


estie83's picture

Has anyone tried this with soft fruit like raspberries?

tonibaloi707's picture

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

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

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

ecchapman's picture

A real knockout pudd - and delicious cold too.

harrish's picture

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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Tips (1)

ifeyinwa00's picture

If your pears are a bit hard - slice them very thinly, lower the temperature and leave the tart for a bit longer so they bake properly under the flapjack topping