Jamie Oliver Pear Almond Tart

Sticky pears. Almond-rich base. A crust that snaps just enough under your fork. This one—Jamie Oliver Pear Almond Tart—swept me up in its quiet, spiced confidence. I made it after a particularly grey Wednesday because… well, I needed something that felt like warmth. A kind of edible sigh. You get the idea. Inspired by Jamie Oliver.

Ingredients Needed

First, the poaching stuff:

• 200 ml elderflower cordial
• About a cup and a bit of water (300 ml)
• A chunk of cinnamon stick (around 4 cm)
• Four bay leaves, fresh if you’ve got them
• Four cloves
• One large orange (you’ll want both the zest and juice)
• Twelve small pears. Ripe. Not overripe.

Then, for the tart itself:

• 240 g soft unsalted butter, plus some extra for greasing
• 150 g gingernut biscuits
• 200 g blanched almonds
• 200 g golden caster sugar
• Two large eggs
• A generous 2 teaspoons vanilla bean paste
• Two tablespoons plain flour

To finish:

• Vanilla ice cream. Or whipped cream. Or nothing at all. Your call.

How To Make Jamie Oliver Pear Almond Tart

1. Start with the pears. Get a deep pan. Pour in the elderflower cordial, the water. Toss in the cinnamon stick, bay leaves, cloves. Use a speed-peeler or a knife—whatever’s near—to get strips of orange peel in there. Squeeze in the juice too. Done? Good.
2. Peel the pears. Trim the bottoms so they stand like stubborn little soldiers. Place them gently in the pan. Single layer. Don’t overcrowd them. Lay a damp piece of greaseproof paper right on top, all crinkled and moody. Bring it to a simmer. Medium heat. Let them go soft—maybe 20 minutes? They should sigh under your spoon, not collapse.
3. Lift them out. Let them rest. Let the syrup keep going until it’s thick enough to hang on a spoon. Cool both. Cover. Tuck them in the fridge for the night. Trust me.
4. Next day. Preheat your oven—180°C. Get your tart tin ready. Butter it.
5. Into a food processor go the gingernut biscuits. Blitz to crumbs. Add about 40 g butter. Pulse again. Now press this mixture into the base of the tin, a little up the sides too. You want it compact, not concrete.
6. Clean the processor. Or don’t. Your call. Blitz the almonds until they’re almost flour. Add remaining butter, the sugar, eggs, vanilla, flour. Blitz again. Smooth, thick, rich. Scrape it into the crust. Level it out, sort of.
7. Take six of those pears. Cut them top to bottom, about 1 cm thick slices. Fan them a bit with your fingers and gently press them into the almond mix. No pattern necessary—just nestle them in like you mean it. Drizzle with syrup.
8. Bake. About 50 minutes. It should puff slightly, edges golden, scent everywhere. Cover the crust with foil if it’s browning too fast. Not a big deal.
9. Let it cool, then slice. Serve warm with ice cream if you like contrast. Cold is good too. Something about chilled almond tart with coffee…

Why I Love This Recipe

There was something incredibly still about it. I made it alone, quietly, the radio murmuring in the background. It felt like one of those recipes that doesn’t need to impress—it just is. Comforting. A bit showy, but without trying. And that syrup—honestly—it sticks with you. Literally and emotionally.

Recipe Tips

• Ripe pears. They matter. Not mushy, not bullet-hard. Just right.
• Let your syrup cool completely. Patience will make it sing.
• Go fine with those almonds. Texture matters here.
• Edges browning too much? Throw on some foil. No shame.
• Want extra wow? Drizzle more syrup before serving. Always.

How To Store This Jamie Oliver Pear Almond Tart

• Room Temp Leave it out (covered) for half a day if your kitchen’s cool. Any longer, into the fridge.
• Fridge Covered up, it’ll last four days easy. Flavor deepens a bit too. Kinda dreamy.
• Freezer Yep, it freezes. Wrap well. I mean it—plastic and foil. Keeps for 3 months. Thaw slow in the fridge.
• Reheating Oven: 150°C, 10–15 minutes. Foil loosely over the top helps. Microwave: Medium power. One or two minutes. Not ideal, but fine.

Let’s Answer a Few Questions! (FAQs)

Can I use other pears?
Sure. Bosc or Anjou do great. Just don’t go for grainy or too soft ones.

What if I don’t have elderflower cordial?
Use apple juice. Or pear. It won’t be the same, but it’ll still be good.

How do I know it’s baked?
Look. Smell. Golden edges. A gentle poke near the centre—it should spring back. Toothpick test works too.

My crust’s soggy—why?
Could be underbaked. Next time, try blind baking for a few minutes. Or press the crumbs down harder.

Nutrition Facts (per serving)

• Calories: 441
• Carbs: 38g
• Protein: 6g
• Fat: 31g
• Sugar: 18g
• Fibre: 3g
• Sodium: 330mg

Try More Recipe:

• Jamie Oliver Portuguese Tarts Recipe
• Jamie Oliver Fig Tart
• Jamie Oliver Gluten Free Apple Crumble