Pear and almond are beautifully matched, but this tart is also delicious made with apples. If you don’t have spelt flour use plain. I prefer Conference pears for this recipe.


Method

• First prepare the pastry either by hand in a bowl or in a food processor. Mix the flour, lemon zest and sugar. Rub in the butter then add the egg yolks. Mix to form a ball. Wrap in cling film, flatten to a rough circle – this will make it easier to roll out later - and refrigerate for about 30 minutes.

• Preheat the oven to 180°C.

• Remove the cling film and roll the pastry between 2 sheets of baking parchment. Then (keeping the bottom parchment on) lay it in a 26cm (10”) tart tin and remove the baking parchment from the top.

• To blind bake the pastry, cover the pastry with crumpled greaseproof paper and fill with baking beans (any dry beans will do). Bake for 15-18 minutes, then remove the paper and baking beans and return the tart case to the oven for a further 5 minutes.

• Prepare the filling by mixing the soft butter with the sugar. Add the ground almonds, almond essence (only a drop or two or it will be overpowering), vanilla extract and eggs and salt.

• Cover the base with the diced pears in 1 layer. Cover evenly with the almond-butter-egg mixture, then top with the sliced pears — I like to arrange it as a flower — and sprinkle with a few flaked almonds if you like. Bake for 40-45 minutes.

• Serve warm or at room temperature.

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Recipe first published in the JC November 17 2022