Riverford Wicked Leeks
Pear and almond tart recipe image

Print Pear and almond tart

This is a French classic: pears in almond cream encased in a golden, crisp shell. It's perfect slightly soft and warm from the oven, but also at room temperature when it's had a chance to firm up a bit. You could also use poached quinces in place of the pears.


  • Shortcrust pastry
  • 4 pears, peeled & cut into segments
  • 260g butter
  • 260g sugar
  • 260g flaked almonds
  • 3 eggs
  • Vanilla essence
  • Slosh of brandy or amaretto


  1. Preheat oven to 160°C/Gas 3. Bake shortcrust pastry case blind.
  2. Arrange peeled pear pieces around the case. Soften butter and mix with sugar in a food processor. Add the flaked almonds and blitz for 10 seconds.
  3. Add 1 egg, blitz again, doing the same with the other 2 eggs. Add vanilla and booze and process for another 20 seconds.
  4. Spread mix over pears in tart case and bake for about 45 minutes, until firm. Serve with cream.
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