Jamie Oliver Pear Almond Tart is made with elderflower cordial, cinnamon stick, bay leaves, cloves, orange, ripe pears, soft unsalted butter, ginger nut biscuits, blanched almonds, golden caster sugar, large eggs, and vanilla bean paste. This delicious Tart makes a dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
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🧡 Why You’ll Love Jamie Oliver Pear Almond Tart Recipe
- Great Taste: The mix of ripe pears, almond filling, and spices tastes amazing.
- Looks Beautiful: The tart looks beautiful and will impress your guests.
- Easy to Serve: You can serve it warm or cold with vanilla ice cream, making it perfect for any time.
- Easy to Make Ahead: You can prepare parts of the recipe ahead, which is great for busy days.
- Jamie Oliver’s Recipe: This recipe is from Jamie Oliver, so it’s easy to follow and special.
🍐 Jamie Oliver Pear Almond Tart Ingredients
- 200 ml (¾ cup) elderflower cordial
- 4 cm (1½ inch) piece of cinnamon stick
- 4 fresh bay leaves
- 4 cloves
- 1 large orange
- 12 small ripe pears
- 240 g (1 cup) soft unsalted butter, plus extra for greasing
- 150 g (1¼ cups) ginger nut biscuits
- 200 g (1¾ cups) blanched almonds
- 200 g (1 cup) golden caster sugar
- 2 large eggs
- 2 tsp vanilla bean paste
- 2 tbsp plain flour
- Vanilla ice cream, to serve
Essential Kit
- Deep pan
- 25 cm (10 inch) loose-bottomed tart tin
- Food processor
🥮 How To Make Jamie Oliver Pear Almond Tart
Get ahead:
- In a deep pan, combine elderflower cordial, 300 ml (1¼ cups) water, cinnamon stick, bay leaves, and cloves. Use a speed-peeler to add thick strips of orange peel, then squeeze in the juice.
- Peel the pears, then trim the bottoms to give each a flat base. Place them in the pan in a single layer. Cover with a damp scrunched-up sheet of greaseproof paper.
- Simmer gently over medium heat for 20 minutes or until the pears are soft. Remove the pears from the pan and let them cool.
- Reduce the syrup in the pan until thick, then let it cool. Cover the syrup and pears, and refrigerate overnight.
On the day:
- Preheat the oven to 180ºC (350ºF). Lightly grease a 25 cm loose-bottomed tart tin with butter.
- Blitz ginger nut biscuits in a food processor to a fine crumb, then pulse in 40 g (3 tbsp) of butter. Press this mixture into the base and a little up the sides of the tart tin.
- Blitz almonds in the processor until super-fine. Add the remaining butter, sugar, eggs, vanilla paste, and flour, then blitz until combined. Spoon the mixture evenly into the tart tin.
- Cut six pears from the stalk to the base at 1 cm intervals, then fan them out and nestle them into the frangipane mixture.
- Spoon a little reserved syrup over each pear. Bake for 50 minutes or until golden and cooked through. If the edges start to darken too much, cover them with foil.
To serve:
- Slice and serve the tart warm or cold with the remaining syrup drizzled on top. Add a scoop of vanilla ice cream, and maybe a little glass of amaretto or vin santo.
Love your leftovers:
- Save the remaining pears for breakfast, brunch, dessert, or a cheese plate another day.
💭 Recipe Tips:
- Pick Ripe Pears: Use small, ripe pears. They should be firm but a little soft when you press them.
- Simmer Slowly: Cook the pears gently so they don’t fall apart. This keeps them in good shape and makes them tender.
- Cool Completely: Let the pears and syrup cool completely before putting them in the fridge overnight. This helps the flavors get stronger.
- Make Almonds Fine: Blend the almonds until they are very fine. This makes a smooth filling for the tart.
- Protect the Edges: Cover the edges of the tart with foil if they start to get too dark while baking. This stops them from burning and cooks the tart evenly.
🍨 What To Serve With Pear Almond Tart?
Pear Almond Tart goes well with vanilla ice cream, whipped cream, fresh berries, and caramel sauce. It also can be served with a glass of amaretto, a cup of hot tea, chocolate ice cream, and powdered sugar for a tasty dessert.
🎚 How To Store Leftovers Pear Almond Tart?
- Refrigerate: Store the tart in an airtight container in the refrigerator for up to 4 days.
- Freeze: Wrap the tart tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.
🥵How To Reheat Leftovers Pear Almond Tart?
- In The Oven:
- Preheat the oven to 150ºC (300ºF). Place the tart on a baking sheet and heat for 10-15 minutes or until warm.
- In The Microwave:
- Place a slice of tart on a microwave-safe plate. Heat on medium power for 1-2 minutes or until warm.
FAQ’S:
Can I Use Different Types Of Pears?
Yes, you can use any type of pear, but make sure they are ripe and firm. Bosc and Anjou pears work well in this recipe.
What Can I Use Instead Of Elderflower Cordial?
You can substitute elderflower cordial with apple juice or pear juice for a similar sweet and floral flavor.
How Do I Know When The Tart Is Done Baking?
The tart is done when the frangipane filling is set and the edges are golden brown. You can insert a toothpick into the center; it should come out clean.
How Do I Prevent The Tart Crust From Getting Soggy?
Make sure to bake the tart until the filling is fully set and the crust is golden. You can also blind bake the crust for a few minutes before adding the filling.
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Jamie Oliver Pear Almond Tart Nutrition Fact
- Calories: 441 kcal
- Carbohydrates: 38 g
- Protein: 6 g
- Fat: 31 g
- Saturated Fat: 15 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 6 g
- Trans Fat: 1 g
- Cholesterol: 81 mg
- Sodium: 330 mg
- Potassium: 89 mg
- Fiber: 3 g
- Sugar: 18 g
- Calcium: 47 mg
- Iron: 2 mg
Jamie Oliver Pear Almond Tart
Description
Jamie Oliver Pear Almond Tart is made with elderflower cordial, cinnamon stick, bay leaves, cloves, orange, ripe pears, soft unsalted butter, ginger nut biscuits, blanched almonds, golden caster sugar, large eggs, and vanilla bean paste. This delicious Tart makes a dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.
Ingredients
Essential Kit
Instructions
- In a deep pan, combine elderflower cordial, 300 ml (1¼ cups) water, cinnamon stick, bay leaves, and cloves. Use a speed-peeler to add thick strips of orange peel, then squeeze in the juice.
- Peel the pears, then trim the bottoms to give each a flat base. Place them in the pan in a single layer. Cover with a damp scrunched-up sheet of greaseproof paper.
- Simmer gently over medium heat for 20 minutes or until the pears are soft. Remove the pears from the pan and let them cool.
- Reduce the syrup in the pan until thick, then let it cool. Cover the syrup and pears, and refrigerate overnight.
- Preheat the oven to 180ºC (350ºF). Lightly grease a 25 cm loose-bottomed tart tin with butter.
- Blitz ginger nut biscuits in a food processor to a fine crumb, then pulse in 40 g (3 tbsp) of butter. Press this mixture into the base and a little up the sides of the tart tin.
- Blitz almonds in the processor until super-fine. Add the remaining butter, sugar, eggs, vanilla paste, and flour, then blitz until combined. Spoon the mixture evenly into the tart tin.
- Cut six pears from the stalk to the base at 1 cm intervals, then fan them out and nestle them into the frangipane mixture.
- Spoon a little reserved syrup over each pear. Bake for 50 minutes or until golden and cooked through. If the edges start to darken too much, cover them with foil.
- Slice and serve the tart warm or cold with the remaining syrup drizzled on top. Add a scoop of vanilla ice cream, and maybe a little glass of amaretto or vin santo.
- Save the remaining pears for breakfast, brunch, dessert, or a cheese plate another day.
Get ahead:
On the day:
To serve:
Love your leftovers:
Notes
- Pick Ripe Pears: Use small, ripe pears. They should be firm but a little soft when you press them.
- Simmer Slowly: Cook the pears gently so they don’t fall apart. This keeps them in good shape and makes them tender.
- Cool Completely: Let the pears and syrup cool completely before putting them in the fridge overnight. This helps the flavors get stronger.
- Make Almonds Fine: Blend the almonds until they are very fine. This makes a smooth filling for the tart.
- Protect the Edges: Cover the edges of the tart with foil if they start to get too dark while baking. This stops them from burning and cooks the tart evenly.
Jamie Oliver Pear Almond Tart