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
