Pear & almond flapjack tart

Pear & almond flapjack tart

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(13 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


  • 500g block dessert pastry
  • 5 pears, 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 a dairy product made from separating whole milk or cream into fat and…

  • 3 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…


  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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28th Feb, 2012
A real knockout pudd - and delicious cold too.
29th Jan, 2012
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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