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Pear and Almond Tarts

A recipe from

Makes 10 small individual tarts

  • 250g shortcrust pastry
  • 150g ground almonds
  • 2 eggs
  • 30ml butter
  • 5ml NoMU vanilla paste
  • 60ml brown sugar
  • 3 pears
  • 30ml apricot jam
  • a handful of toasted almonds

Roll the pastry between 2 sheets of baking paper and cut out with a ring cutter a little bigger than the tart cases. Line each tart case, ensuring the pastry is pressed into all the edges.

Preheat the oven to 220 °C.

Refrigerate until cooled. Line the cases with baking paper and fill with baking beans. This is called baking blind. You can use rice instead of the baking beans. Bake for 10 minutes on 200 °C until the pasty is golden and cooked through. Remove from the oven and cool.

While the pastry is cooking, make the almond mixture. Combine all the ingredients together in a blender and blend until smooth. Divide the mixture between the pastry cases.

Cut the pears into quarters and remove the core. Slice each quarter of pear and fan out onto the almond mixture.

Bake the tarts at 180°C for 20 minutes or until the tarts are cooked through. Remove from the oven and glaze with apricot jam. Decorate with toasted almonds.

Enjoy with homemade ice cream.