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Pear & almond flapjack tart

Pear & almond flapjack tart

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal786
fat43g
saturates18g
carbs86g
sugars41g
fibre7g
protein11g
low insalt1.1g
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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 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
  • 3 tbsp golden syrup

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
TIP

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.)

Goes well with

Recipe from Good Food magazine, February 2012

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A star rating of 4.5 out of 5.13 ratings
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