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Mary Berry Pear And Almond Tart

Mary Berry Pear And Almond Tart
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Mary Berry Pear and Almond Tart is a classic French-inspired bake using three components: a crisp pastry base, a creamy almond frangipane, and soft pears that are usually poached in syrup for extra flavour. When baked, the frangipane rises around the pears, creating a stunning pattern and a moist, flavourful texture. This tart is often dusted with icing sugar or brushed with a light glaze to enhance its glossy, bakery-style finish.

Ingredients

For the pastry:

  • 175g plain flour

  • 75g cold butter, cubed

  • 25g icing sugar

  • 1 medium egg yolk

  • 1–2 tablespoons cold water

For the pear filling:

  • 3–4 ripe pears, peeled, halved, and cored

  • 500ml water

  • 100g caster sugar

  • ½ teaspoon vanilla extract or half a vanilla pod

For the frangipane:

  • 100g soft butter

  • 100g caster sugar

  • 100g ground almonds

  • 2 medium eggs

  • ½ teaspoon almond extract

  • 1 tablespoon plain flour

Optional finishing:

  • Apricot jam for glazing

  • Icing sugar for dusting

Instructions

  • Prepare the pastry – Rub 75g cold butter into 175g plain flour until crumbly, then mix in icing sugar, egg yolk, and water to form a smooth dough.

  • Chill the dough – Wrap and refrigerate for 20 minutes to relax the gluten.

  • Roll and line the tin – Roll out the pastry and fit it into the tart tin, trimming the edges neatly.

  • Blind bake the pastry – Line with parchment, add baking beans, and bake at 180°C (350°F) for 12 minutes. Remove beans and bake for another 5 minutes to set the base.

  • Poach the pears – Simmer water, sugar, and vanilla. Add pear halves and poach for 10–12 minutes until tender, then cool and drain well.

  • Make the frangipane – Beat butter and sugar until pale. Mix in eggs, ground almonds, flour, and almond extract to create a smooth, creamy filling.

  • Spread the base – Spoon the frangipane into the tart case and level it.

  • Arrange the pears – Slice each pear half thinly across (keeping the shape intact) and fan them gently over the frangipane.

  • Bake the tart – Bake for 30–35 minutes at 180°C (350°F) until golden and set.

  • Finish beautifully – Brush with warmed apricot jam or dust with icing sugar once cooled slightly.

  • Serve warm or cold – Delicious with cream, ice cream, or custard.

Find it online: https://maryberrycooks.co.uk/mary-berry-pear-and-almond-tart/