We’ve been given a large quantity of pears from the in law’s garden, almost so many we’re not sure if we’ll be able to put them all to good use. I’ve been digging through my cookbooks to find inspiration. Thanks to Sarah Raven’s Garden Cookbook, I decided to make a Pear and Almond Tart. We chose this one as it would be fantastic to eat but also freezable so that we can enjoy later on in the season.

To quote my husband, Martin, “When pears are at their best they’re one of the most indulgent fruit experiences you can have.”

With the decision made of what to make, we got started.

Tart batter

I enlisted the help of Martin to help cut up pears.


We assembled the ingredients into blind baked sweet pastry shell and topped with an apricot glaze.

Apricot glaze

The tart is ready to go into the oven.

Pre cooded

And now is out of the oven.

Finished Tart

We shared the tart at our first instalment of Pub Whiteman.

Pub Whiteman

The tart was very tasty. Pears and almonds are a fantastic combination. Since the pears weren’t pre-cooked, they still retain their shape and texture, rather than becoming a mush in the cooked tart.

I’ll definitely keep this recipe for future use. I’m also looking forward to enjoying the slices of pear and almond tart waiting in the freezer. YUM!