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
SERVES - 8
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