Pear & Almond Flapjack Tart Recipe
Introduction
This Pear & Almond Flapjack Tart is a delightful combination of buttery pastry, sweet spiced pears, and a crumbly oat topping. Perfect served warm with cream or custard, it makes a comforting dessert for any season.
Ingredients
- 500g block dessert pastry
- 5 pears, cored and sliced
- 25g golden caster sugar, plus extra for sprinkling
- Large pinch mixed spice
- Flaked almonds, to finish
- Pouring cream or custard, to serve
- 140g porridge oats
- 50g plain flour
- 50g ground almonds, plus extra if your pears are really ripe and juicy
- 100g golden caster sugar, plus extra for sprinkling
- 140g cold butter, diced
- 3 tbsp golden syrup
Instructions
- Step 1: Preheat the oven to 180°C (160°C fan/gas mark 4). Roll out the dessert pastry and use it to line a 23cm tart tin, leaving a slight overhang. Line the pastry with greaseproof paper and baking beans, then bake for 20 minutes. Remove the beans and paper, and bake for another 10 minutes until the pastry is biscuit brown.
- Step 2: While the base is baking, toss the sliced pears with 25g golden caster sugar and a large pinch of mixed spice. Set aside to marinate.
- Step 3: To prepare the topping, combine the porridge oats, plain flour, and ground almonds in a large bowl with 100g golden caster sugar and a pinch of salt. Rub in the diced cold butter with your fingers until the mixture is soft and crumbly. Stir in the golden syrup.
- Step 4: Increase the oven temperature to 200°C (180°C fan/gas mark 6). If your pears are very ripe and juicy, sprinkle an extra layer of ground almonds over the baked pastry base to absorb moisture.
- Step 5: Spread the sugared pears evenly over the tart base. Flatten the oat mixture into a round and place it over the pears, pressing and spreading with your fingers so the pears are fully covered.
- Step 6: Scatter flaked almonds and a little more sugar on top. Bake the tart for 30 minutes, or until the topping is golden and crisp.
- Step 7: Allow the tart to cool for a few minutes. Serve warm with pouring cream or custard for a delicious finish.
Tips & Variations
- If your pears are particularly ripe and juicy, sprinkle extra ground almonds over the pastry base before adding the pears to prevent sogginess.
- You can substitute the mixed spice with cinnamon or a spice blend you prefer.
- For a nut-free option, omit the ground and flaked almonds and increase the oats slightly.
Storage
Store any leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain the crisp topping before serving. This tart is best enjoyed warm but can be eaten cold if preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different fruit instead of pears?
Yes, apples or plums work well in this tart and can be prepared in a similar way with sugar and spice.
Is it possible to make this tart vegan?
To make a vegan version, use dairy-free pastry and replace butter with a plant-based alternative. Also, serve with a vegan custard or cream substitute.
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Pear & Almond Flapjack Tart Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
This Pear & Almond Flapjack Tart combines a crisp, buttery pastry base with a juicy spiced pear filling, topped with a golden, oaty almond flapjack crust. Finished with crunchy flaked almonds and a sprinkle of sugar, it’s a delightful dessert perfect for serving warm with pouring cream or custard.
Ingredients
Scale
Pastry and Filling
- 500g block dessert pastry
- 5 pears, cored and sliced
- 25g golden caster sugar, plus extra for sprinkling
- Large pinch mixed spice
- Flaked almonds, to finish
- Pouring cream or custard, to serve
Flapjack Topping
- 140g porridge oats
- 50g plain flour
- 50g ground almonds, plus extra if your pears are really ripe and juicy
- 100g golden caster sugar, plus extra for sprinkling
- 140g cold butter, diced
- 3 tbsp golden syrup
Instructions
- Preheat and prepare pastry base: Heat the oven to 180C/160C fan/gas 4. Roll out the block dessert pastry and use it to line a 23cm tart tin, leaving a slight overhang. Line the pastry with greaseproof paper and baking beans, then bake blind for 20 minutes.
- Blind bake pastry: Remove the baking beans and greaseproof paper, then return the pastry to the oven for another 10 minutes or until the base is a biscuity brown, ensuring a crisp base that won’t become soggy from the fruit filling.
- Prepare pears: While the pastry bakes, toss the cored and sliced pears with 25g golden caster sugar and a large pinch of mixed spice to enhance their natural sweetness and add warm flavor notes. Set aside to macerate slightly.
- Make flapjack topping: In a large bowl, combine porridge oats, plain flour, ground almonds, 100g golden caster sugar, and a pinch of salt. Rub in the cold diced butter with your fingers until the mixture becomes soft and crumbly. Stir in the golden syrup to bind the ingredients together.
- Optional step for juicy pears: If your pears are very ripe and juicy, scatter an additional layer of ground almonds over the cooled tart base before adding the pears to absorb excess moisture and prevent sogginess.
- Assemble tart: Arrange the sugared spiced pears evenly over the pastry base. Flatten the flapjack mixture into a round shape and place it gently over the pears, pressing and spreading with your fingers to cover the fruit completely.
- Add finishing touches: Scatter flaked almonds over the flapjack topping and sprinkle with extra sugar for a crunchy, caramelized finish.
- Bake tart: Increase the oven temperature to 200C/180C fan/gas 6 and bake the assembled tart for 30 minutes, until the topping is golden and set.
- Serve: Allow the tart to cool for a few minutes before serving warm, ideally accompanied by pouring cream or custard for added richness and indulgence.
Notes
- If your pears are particularly ripe and juicy, scattering extra ground almonds on the base before adding pears helps prevent the pastry from becoming soggy.
- You can use custard or pouring cream as a serving option to complement the warm tart.
- Ensure the pastry is fully blind baked to achieve a crisp base that holds the moist fruit filling well.
- Adjust sugar amounts slightly depending on the sweetness of your pears.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: pear tart, almond flapjack tart, fruit dessert, British tart, baked dessert, flapjack topping, fall dessert
