Pear and Almond Tart

A lovely pudding for the winter, although served cold with whipped cream is equally delightful.

40 minutes
30-40 minutes



  • 5oz Plain Flour
  • 3oz Butter
  • 1 Egg yolk
  • 1 ½ teaspoons of Caster Sugar
  • approx 1 tablespoon Water
  • pinch of salt


  • 15oz Can Pear halves, drained
  • 3oz Margarine
  • 3oz Caster Sugar
  • 1 beaten Egg
  • 1 ½ oz Self Raising Flour
  • 2oz Ground Almonds
  • Few drops Almond Essence
  • ½oz Flaked Almonds
  • ½oz Chopped Glacé Cherries
  • 1 tablespoon Demerara Sugar


  1. For pastry, rub butter into flour and salt. Mix together sugar and egg yolk with sufficient water to make a dough. Rest for 30 minutes.
  2. Roll out and line a shallow, 7 1/2 or 8 inch flan tin.
  3. Drain and dry pears. Cut in slices and arrange in the tin.
  4. Cream margarine and sugar together until fluffy. Beat in egg a little at a time. Fold in flour, ground almonds and essence.
  5. Spread mixture over pears. Smooth top and sprinkle on almonds, cherries and demerera sugar.
  6. Bake for about 30-40 minutes, gas mark 5, 375F, 190C or until filling has risen firm and golden.

Serve hot or cold with cream.