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French Pear Tart

This delicious tart is always a favorite with my family and guests. I use a food processor making this pastry. If not overworked it makes very light and crumbly pastry. The same base for the tart can be made, using other fruits in season, apples, fresh plums, fresh peaches, fresh apricots, black cherries etc.....all are delicious. Serves 10-12

  • Total time: 2 hours including refrigeration

Serves: 6


  • 3 - 4 ripe pears, peeled, cut into halves and
    sliced across, just before baking

    Pastry ( pâte sucrée ):
    6 oz ( 175g ) all purpose flour
    3 oz ( 85g )unsalted butter, soft
    3 egg yolks
    3 oz ( 85g )castor sugar
    3-4 drops of vanilla extract
    pinch of salt

    6 oz ( 175g )ground almonds
    6 oz ( 175g )unsalted butter, soft
    5 oz caster sugar
    3 eggs
    1 1/2 tablespoons of all purpose flour
    2 drops of almond extract


    apricot jam
    lemon juice


  1. 1. Pastry (Pate Sucree) sift the flour into your food processor add all the other ingredients turn on the machine and mix in short little bursts keep going until pastry forms a ball wrap and place in refrigerator for 1 hour
  2. 2. roll out and put into a greased flan dish ( with loose bottom is best ), the pastry will be quiet delicate to use and break up, just press together again, it will not spoil the end result return pastry to refrigerator again for 20 minutes
  3. 3. bake blind for 7-8 minutes ( place greaseproof paper over the pastry and fill with beans or baking beans ) remove the baking beans and paper, bake for another 5-7 minutes, until golden brown.
  4. 4. Frangipane mix the butter and sugar until nice and creamy add the eggs, ground almonds, sifted flour and almond extract, stir it all together fill the pastry case with the frangipane not quite full place the sliced pears evenly on top
  5. 5. bake at 180 C for 30 - 40 minutes when cool, remove from baking dish and brush the glaze over the top. heat the jam gently on the stove until it melts add the lemon juice and mix in push through a sieve brush the glaze all over the tart Tip: When using black cherries or other red fruit, use redcurrant jelly to glaze.

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