Simply prepared and a joy to eat.


  • 450 g shortcrust pastry
  • 100 g unsalted butter (at room temperature)
  • 100 g icing sugar
  • 100 g ground almonds
  • 8 pear halves
  • 25 g plain flour
  • 2 large eggs
  • 50g flaked almonds
  • apricot jam (to glaze)


  • Grease a 12” tart tin or 1 muffin tray and pre-heat oven to 180°C.
  • Roll out the pastry and line the tart tin or muffin tray and trim the edges.
  • In a bowl place the butter, sugar, almonds, flour and eggs and whisk until smooth.
  • Spread over the pastry.
  • Slice the pears and place on top and sprinkle with the flaked almonds.
  • Bake for 30-40 minutes until golden brown on top.
  • Remove from the oven and brush with melted apricot jam to glaze.
  • Cool on wire trays.
  • This can be served hot or cold.

More by Louise Lennox:

Find recipes by keyword:

autumn baking irish desserts and sweets the afternoon show