Rustic Pear Tart - an Easy Family Recipe
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: Serves 6
  • For the pastry:
  • 1¾ cups flour
  • ½ cup butter, cut in small cubes
  • 2 teaspoons sugar
  • 2 to 3 tablespoons milk
  • For the filling:
  • 2 to 3 tablespoons apricot or peach jam
  • ½ cup granulated sugar
  • 1¼ cups ground almonds (almond flour)
  • 1 egg plus 1 egg yolk
  • ¼ cup butter, melted and cooled a bit
  • 1 tablespoon Amaretto liqueur (or 1 teaspoon almond extract)
  • 3 tablespoons cream or half and half
  • 2 medium tins of pear halves in juice or syrup, well drained
  • (you need about six nice pear halves)
  • about 1 tablespoon Demerara sugar, for sprinkling
  • about 2 tablespoons flaked almonds, for sprinkling (optional)
  1. Preheat the oven to 325℉ or 160℃.
  2. You will need a tart pan or pie dish approximately 8 inches or 20 cm round.
  3. Cut the flour and butter together in a bowl (or use an electric mixer or food processor) until the mixture resembles coarse crumbs.
  4. Stir in the sugar.
  5. Gradually add the milk until you have a soft pliable dough that you can make into a large ball. If you want to roll out your pastry, you’ll need to pop it into the fridge to chill for about an hour before rolling. However, I just press this easy pastry into the tart dish, working it up the edges. Pop the the fridge while you make the filling.
  6. Mix together the sugar, ground almonds, egg and egg yolk, melted butter, cream and the liqueur or almond flavouring until you have a smooth batter.
  7. Get the pastry out of the fridge and using a pastry brush, coat the pastry in the apricot jam. Pour the filling on top of this and spread it evenly to the edges. Arrange the pears on top of this mixture, gently pressing them into it so it comes up round the edges of the pears, but leaves the tops uncovered.
  8. Sprinkle with Demerara sugar and the flaked almonds (if using).
  9. Bake for 20 to 25 minutes or until the tart is lightly browned and the filling set.
  10. Remove from the oven and cool on a wire rack.
  11. Serve this warm or at room temperature with cream or ice cream.
  12. Best eaten within 24 hours. Do not refrigerate or the crust will go very hard.
Recipe by April J Harris at