- 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
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.
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.
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.
If your pears are really ripe and juicy, scatter an extra layer of ground almonds over the base of the tart before adding the pears, to prevent the pastry going soggy. (If they’re on the harder side, this won’t be necessary.)