Pear and Almond Tart

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 20mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    405

This classic French poached pear tart is made with a sweet tart pastry and filled with poached pears and frangipane. Serve over the holiday season with cream or ice cream for a delicious treat!

recipe updated Jan 8, 2026

Ingredients

  • Unsalted butter icon
    Unsalted butter
    140 g
  • Unsalted butter icon
    Unsalted butter
    100 g
  • Lemon icon
    Lemon
    ½
  • Canned pear halves icon
    Canned pear halves
    6
  • Plain flour icon
    Plain flour
    250 g
  • Egg icon
    Egg
    3
  • Caster sugar icon
    Caster sugar
    135 g
  • Ground almonds icon
    Ground almonds
    145 g
  • Rum icon
    Rum
    2 tablespoons
  • Flaked almonds icon
    Flaked almonds
    50 g
  • Apricot jam icon
    Apricot jam
    100 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Tart tin - round 25cm (10")
  • kCook icon Saucepan

Step preview

  1. Making the pastry:
  2. Fit the Creaming Beater
  3. Add the ingredients into the appliance bowl
  4. Mix until combined - 1 minute, speed 1
  5. Then add the next ingredients
  6. Mix until the dough has formed - 1 minute, speed 1
  7. Wrap the dough in plastic wrap and chill in the fridge - 20 minutes
  8. Making the filling:
  9. Clean the appliance bowl and fit the Creaming Beater
  10. Add the ingredients into the appliance bowl
  11. Mix until light and fluffy - 2 minutes, speed Max
  12. Preheat the oven - 180ºC
  13. Transfer the pastry to a lightly floured surface
  14. Gently knead the dough until it becomes soft and pliable
  15. Roll out the pastry into a circle, larger than the tart tin, about 2 mm thick
  16. Line the tin with the pastry, trim the edges and prick the base with a fork
  17. Pour the filing into the tart tin and spread evenly with a spatula or spoon
  18. Using a palette knife, carefully transfer poached pears onto the filling
  19. Repeat this step until you have 12 pear halves evenly spaced out around the tart
  20. Sprinkle with flaked almonds
  21. Bake until golden brown - 30-35 minutes, 180ºC
  22. Remove from the oven and let cool slightly in the tin
  23. Making the apricot glaze:
  24. Add the ingredients into a saucepan
  25. Heat until hot - medium heat
  26. Brush the tart with the apricot glaze
  27. Remove the tart from the tin once cool
  28. Serve
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