Description
This Pear & Almond Flapjack Tart is a delightful autumnal dessert featuring a crisp dessert pastry base topped with spiced pears and a buttery, golden flapjack topping. The combination of oats, ground almonds, and golden syrup creates a rich, crumbly layer that perfectly complements the tender, juicy fruit beneath. Finished with a sprinkle of flaked almonds and served warm with pouring cream or custard, this tart is an irresistible treat for any occasion.
Ingredients
Scale
Pastry
- 500g block dessert pastry
- extra plain flour for rolling (optional)
Filling
- 5 pears, cored and sliced
- 25g golden caster sugar, plus extra for sprinkling
- large pinch mixed spice
Topping
- 140g porridge oats
- 50g plain flour
- 50g ground almonds, plus extra if pears are very ripe and juicy
- 100g golden caster sugar, plus extra for sprinkling
- 140g cold butter, diced
- 3 tbsp golden syrup
To Serve
- pouring cream or custard
Instructions
- Prepare the tart base: Heat the oven to 180°C (160°C fan)/gas mark 4. Roll out the dessert pastry and line a 23cm tart tin, leaving a slight overhang around the edges. Line the pastry with greaseproof paper and fill with baking beans to prevent shrinking. Bake for 20 minutes.
- Blind bake the pastry: Remove the baking beans and greaseproof paper, then return the pastry shell to the oven for another 10 minutes, or until it turns a biscuity brown color and is fully cooked through.
- Prepare the pears: While the pastry bakes, toss the sliced pears in 25g golden caster sugar and a large pinch of mixed spice to evenly coat them. Set aside to let the flavors meld.
- Make the flapjack topping: In a large bowl, combine the porridge oats, plain flour, ground almonds, 100g golden caster sugar, and a pinch of salt. Rub the cold diced butter into the dry ingredients with your fingertips until the mixture resembles soft crumbs. Stir in the golden syrup until fully incorporated into the mixture.
- Optional extra layer: If your pears are especially ripe and juicy, scatter an additional layer of ground almonds over the base of the prebaked tart shell before adding the pears; this helps to absorb excess moisture and prevents the pastry from going soggy.
- Assemble the tart: Spread the spiced pears evenly over the base of the tart. Flatten the flapjack topping into a round shape using your fingers and place it carefully over the pears, covering them completely. Press and spread with your fingers to seal the edges and ensure full coverage.
- Final bake: Increase the oven temperature to 200°C (180°C fan)/gas mark 6. Scatter flaked almonds over the flapjack topping and sprinkle with extra golden caster sugar. Bake in the oven for 30 minutes, or until the topping is golden and crisp.
- Serve: Allow the tart to cool for a few minutes before slicing. Serve warm with pouring cream or custard for added indulgence.
Notes
- If your pears are particularly ripe and juicy, add an extra layer of ground almonds beneath the pears to protect the pastry base from becoming soggy.
- Use a 23cm tart tin to ensure proper thickness and baking times.
- Golden caster sugar adds a subtle caramel note; substitute with regular caster sugar if unavailable.
- Serve the tart warm to enjoy the contrast between the crisp topping and soft pears.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: pear tart, flapjack tart, almond tart, autumn dessert, fruit tart, baked dessert, British recipe
