I’ll never forget the first time I tried Jamie Oliver’s Pear and Almond Tart. It was a rainy afternoon, and I was in the mood for something sweet but sophisticated. I had pears ripening on the counter and almond meal in the pantry. I remembered hearing about Jamie’s tart and thought, why not give it a go? After all, a dessert with fruit and almonds seemed like the perfect cozy treat.
I was blown away by how simple yet impressive it turned out. The sweet, buttery crust paired perfectly with the smooth almond filling and the juicy, caramelized pears. Since then, I’ve made this tart countless times for friends, family, and even on lazy weekends when I just need a little indulgence. Let me take you through this delicious journey.
Jamie Oliver’s Pear And Almond Tart Recipe
This recipe feels like a warm hug in dessert form. It’s a wonderful mix of soft pears, rich almond flavor, and a crisp pastry shell. What’s even better is how adaptable it is. Whether you’re a novice baker or a seasoned pro, this tart is easy to follow and delivers incredible results every time.
Jamie Oliver’s version keeps things simple but uses high-quality ingredients to really elevate the flavors. It’s one of those dishes that looks more complicated than it is – a perfect balance of elegance and ease.
Ingredients Needed
Before we dive into the steps, here’s what you’ll need:
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For The Pastry
- 250g plain flour (I like to use a high-quality, unbleached flour)
- 125g cold butter (cut into cubes, super important to keep it cold)
- 1 large egg yolk
- 50g icing sugar (gives it a nice delicate sweetness)
- A pinch of sea salt (to balance the sweetness)
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For The Filling
- 100g ground almonds (almond meal or almond flour works here)
- 100g butter (room temperature, soft but not melted)
- 100g caster sugar
- 2 large eggs
- 2 ripe pears (preferably firm varieties like Bosc or Conference)
- A splash of vanilla extract
- A pinch of ground cinnamon (optional, but I love adding it)
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To Finish
- A little flaked almond to sprinkle on top
- Powdered sugar for dusting (optional, but it adds a nice touch for presentation)
How To Make Jamie Oliver’s Pear And Almond Tart
This process is pretty straightforward, and it’s all about layering flavors and textures.
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Make The Pastry
- Start by sifting the flour into a bowl. Add the butter and rub it in with your fingers until it resembles fine breadcrumbs.
- Add the egg yolk, icing sugar, and a pinch of salt. Mix everything together and gradually add a splash of cold water to bring it all into a dough.
- Form the dough into a disk, wrap it in cling film, and chill for at least 30 minutes.
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Prepare The Almond Filling
- In a mixing bowl, cream the softened butter and sugar until light and fluffy. This is where the magic happens-this step creates that rich, almondy base.
- Add the ground almonds, eggs, and vanilla extract. Mix everything until smooth and well combined. If you like a touch of spice, this is where you can add the cinnamon.
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Roll Out The Pastry
- Once your dough has chilled, roll it out on a lightly floured surface to fit your tart tin. Aim for a thickness of about 3-4mm.
- Carefully line your tart tin with the pastry. Use your fingers to press the dough into the edges, and trim any excess. Don’t worry if the edges aren’t perfect, a rustic look is always charming.
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Assemble The Tart
- Preheat your oven to 180°C (350°F).
- Spread the almond mixture evenly into the pastry shell.
- Slice your pears into thin wedges and arrange them on top of the almond filling in a pretty pattern. I like to fan them out like flower petals for that Instagram-worthy look.
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Bake And Finish
- Bake the tart for 30-35 minutes or until the filling is golden and the pastry is crisp.
- When done, let the tart cool slightly, then dust with powdered sugar and sprinkle a few flaked almonds on top.
Ingredient Science Spotlight
Let’s take a closer look at some of the key ingredients in this tart.
- Almond Meal: Almond meal is rich in healthy fats and proteins. When combined with sugar and butter, it creates that dense yet airy filling. Almonds also bring an earthy, slightly sweet flavor that contrasts beautifully with the juicy pears.
- Butter: Cold butter in the pastry is crucial. The colder the butter, the flakier and crispier your crust will be. Butter also adds that rich flavor that’s hard to replicate with any other fat.
- Pears: Pears are a fantastic fruit for baking because they hold their shape. When baked, they soften, but retain some bite. They also release their juices into the almond filling, which adds moisture and complexity to the dish.
Expert Tips
- Chill Your Pastry: Don’t skip the chilling step for the pastry. It’s essential for preventing shrinkage during baking and ensuring a crisp, flaky texture.
- Perfect Pears: Choose pears that are firm and not too ripe. If they’re too soft, they’ll break down too much during baking and become mushy.
- Don’t Overmix the Almond Filling: Overmixing the almond filling can lead to a dense, rubbery texture. Just mix until smooth, and stop there.
- Bake on a Baking Sheet: Place your tart tin on a baking sheet before putting it in the oven. This helps catch any potential spills and ensures even heat distribution.
Recipe Variations
- Seasonal Twist: For a fall version, add a handful of dried cranberries or a sprinkle of orange zest to the almond filling.
- Nutty Flavors: Swap out the ground almonds for hazelnuts or walnuts for a different flavor profile.
- Pear and Chocolate: Add small chunks of dark chocolate to the almond filling for an indulgent, dessert-for-chocolate-lovers spin.
- Gluten-Free: Use a gluten-free flour blend in place of the regular flour for a gluten-free version of this tart.
Final Words
The beauty of Jamie Oliver’s Pear and Almond Tart lies in its versatility. Whether you’re baking it for a special occasion or just as an afternoon treat, it never fails to impress. The flavors are rich but balanced, and the textures-crisp pastry, smooth almond filling, juicy pears-are perfectly harmonious.
This is one of those recipes that I always come back to because it never disappoints. You can make it your own with small tweaks, but the base recipe is already a winner in my book.
FAQs
Can I Make The Pear And Almond Tart Ahead Of Time?
Yes, you can prepare it a day or two ahead. Just store it in an airtight container at room temperature or in the fridge.
What Type Of Pears Are Best For This Tart?
Bartlett or Bosc pears work well. They hold their shape and provide a nice texture when baked.
Can I Substitute The Almonds In The Tart?
You can use hazelnuts or walnuts, but the flavor will be a bit different. Almonds give it that classic, rich taste.