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Pear and almond spelt tart

A classic combination for the perfect autumnal pud and such a delicious tart! Pear and almond are beautifully matched here. I like to use spelt flour and make my own pastry, even if a little time consuming, but you can also use plain flour instead, or even cheat and buy short crust instead, although it is not quite the same!

Photo: Inbal Bar Oz

PREP - 30 minutes

BAKING - 1 hour



For the pastry:

170g spelt flour

Zest of ½ lemon

60g demerara sugar

90g butter, chilled

2 egg yolks

For the filling:

80g butter, soft

80g demerara sugar

80g ground almonds

1-2 drops almond essence

½ tsp vanilla extract

2 medium eggs

A pinch of salt

2 pears (approx. 350g) peeled and diced

1 pear, skin on and thinly sliced

Flaked almonds to decorate (optional)


  • First prepare the pastry either by hand in a bowl or in a food processor. Mix the flour, lemon zest and sugar. Rub in the butter then add the egg yolks. Mix to form a ball. Wrap in cling film, flatten to a rough circle – this will make it easier to roll out later - and refrigerate for about 30 minutes.

  • Preheat the oven to 180°C.

  • Remove the cling film and roll the pastry between 2 sheets of baking parchment. Then (keeping the bottom parchment on) lay it in a 26cm (10”) tart tin and remove the baking parchment from the top.

  • To blind bake the pastry, cover the pastry with crumpled greaseproof paper and fill with baking beans (any dry beans will do). Bake for 15-18 minutes, then remove the paper and baking beans and return the tart case to the oven for a further 5 minutes.

  • Prepare the filling by mixing the soft butter with the sugar. Add the ground almonds, almond essence (only a drop or two or it will be overpowering), vanilla extract and eggs and salt.

  • Cover the base with the diced pears in 1 layer. Cover evenly with the almond-butter-egg mixture, then top with the sliced pears — I like to arrange it as a flower — and sprinkle with a few flaked almonds if you like. Bake for 40-45 minutes.

  • Serve warm or at room temperature.

From The Jewish Chronicle 17 November 2022


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