Last of the pears in October’s kitchen

We’ve been enjoying our stored pears this month but the last few have just started to be brown in the middle so it’s time to use them up. I’ve made some chutney and come apple and pear compote for the freezer but this tart is a real treat to enjoy now.

Crumbly flapjack pear tart

About 450g shortcrust pastry

For the filling:

4-5 pears

25g golden caster sugar

½ tsp mixed spice

1 tblspn ground almonds

Handful of flaked almonds

For the topping:

140g cold butter, diced or grated

140g porridge oats

50g plain flour

½ tsp mixed spice

50g ground almonds

Pinch of salt

100g golden caster sugar

3 tbspn golden syrup

Preheat your oven to 180C/fan160/gas4 and grease a 23cm tart tin

  • Roll out your pastry and line your tin then cover with greaseproof paper and baking beans. Pop in the oven for a good 15-20 minutes then carefully remove the paper and beans and return to the oven for another 10-15 minutes until the pastry is firming up and lightly brown.
  • Whilst the pastry is cooking peel, core and quarter the pears then slice thinly. Put in a bowl and stir in the sugar and mixed spice.
  • In a large bowl mix together the oats, flour, ground almonds, sugar, mixed spice and salt then rub in the butter with your hands. It will be like making a crumble topping but will stick together forming a soft clump. Stir in the golden syrup.
  • Pear - add golden syrup to flapjack topping web
  • Turn the oven up to 200C/fan180/gas6
  • Scatter the tablespoon of ground almonds over the base of the case then arrange the pears on top so that they are evenly spread
  • Pear - add pears web
  • Tip out the oaty topping onto a chopping board and flatten it out into a rough circle. Lay it on top of the pears then use your fingers to completely cover the fruits and meet up with the pastry.
  • Pear - add topping web
  • Scatter with flaked almonds then pop in the oven for 35-40 minutes. If the edges are colouring too much cut a large hole in some tinfoil and cover the top of the tart.

Leave to cool a little before serving. The topping will crisp up a little when cold.

Best served warm with lightly whipped double cream or ice cream. I like to serve with some extra pears on the side so increase the filling amounts and keep the spare to one side. Heat up in the microwave and serve with the tart or enjoy with yoghurt another day.

Pear & almond Finished web