RUSTIC PEAR TART

The basics of this tart have stood the test of time using seasonal fruit offerings year after year. The pastry is lemony, buttery and short, can be easily shaped to create a free-form shell, without the need to line a tart tin or to pre-bake for a crispy crust result. The bed of ground almond mixture underneath the fruit turns into a creamy layer absorbing any excess moisture while protecting the base becoming soft. It’s delicious served warm or at room temperature.

serves 8-10

Finely grated zest of ½ lemon

1½ tablespoons brown sugar

1 teaspoon vanilla extract

1 ½ teaspoons ground cinnamon, or mixed spiced

50g (½ cup) ground almonds

1kg pears, quartered and core removed (about 5 med-large Beurre Bosc pears)

Pastry:

300g plain flour

2 tablespoons castor sugar

finely grated zest of ½ lemon

180g chilled butter, cubed

1 egg yolk

2 tablespoons lemon juice

To make the pastry, place the flour, sugar, lemon zest and butter in the bowl of a food processor.  Blend until mixture resembles coarse breadcrumbs.  Add the egg and lemon juice and pulse until the mixture just comes together (it’ll be crumbly). To test the crumbly mixture squeeze between the fingers and it should stick together. Turn dough out onto a clean work surface and pull dough together to form a 2cm thick disc. Place the pastry disc in an airtight container or on a plate covered in the fridge to rest for an hour. The dough can be made a day ahead.

Preheat oven to 190°C (170°C fan-forced).

For the pear filling, stir the lemon zest, sugar, vanilla, and half teaspoon of the spice in a medium sized bowl, to combine.  Reserve one pear and set aside, then cut the remaining pear into fine slices. Add the sliced pear to the bowl, tossing to coat slices in the sugar-spice mixture.  Set aside for 30 minutes.

Coarsely grate the reserved pear into a small bowl, then stir in the ground almonds and remaining spice to mix well. Set aside. 

Roll out the pastry on a sheet of baking paper to form a 32cm round. Transfer the paper with pastry onto a baking tray. Spread the almond-pear mixture over the centre of the pastry, leaving a 5cm border around edge.  Spread the pear slices over the almond mixture in an even layer, reserving any juices collected in base of the bowl.  Fold and pleat the pastry border over the fruit, leaving the centre exposed.

Bake for 35 minutes or until pastry is golden.  Brush the reserved juices over the fruit.  Serve cut into wedges with thick cream or ice-cream.

Recipe by Fiona Hammond, May 2025