I remember the first time I came across Jamie Oliver’s Pear and Almond Tart recipe. It was one of those chilly fall afternoons, and I was craving something both comforting and elegant. I scrolled through Jamie’s website, looking for something that would fill the house with a warm, inviting smell-and this tart caught my eye. The combination of fresh pears, creamy almond filling, and the buttery, flaky pastry made it seem like the perfect dessert for a cozy gathering.
I dove straight into the recipe, thinking it might be a bit tricky-there’s something about tarts that can feel a little fancy, right? But to my surprise, it came together easily. The rich almond flavor paired with the sweet pears was a total game-changer. It wasn’t just about the taste, though. As it baked, the kitchen started to smell like an autumn dream. Since that first attempt, I’ve made this tart countless times, tweaking it here and there, but always keeping it true to the essence of Jamie’s recipe.
Jamie Oliver’s Pear And Almond Tart Recipe
Jamie’s Pear and Almond Tart is deceptively simple to make, yet delivers a complex flavor profile that feels like a luxury dessert. It’s the kind of tart you could serve at a dinner party or bring to a gathering where everyone will ask, ’What”s your secret”? It’s got this perfect balance of sweetness and richness from the almonds, with the pears offering a refreshing contrast.
You’ll love how satisfying it feels to create something that looks like it came from a fancy patisserie. And the best part? It’s actually pretty foolproof. Even if you’ve never made a tart before, you’re in for a treat (literally!).
Ingredients Needed
Before diving into the steps, let’s talk about what you’ll need for Jamie’s Pear and Almond Tart. Here’s a breakdown:
- Puff pastry: You can make it from scratch or use store-bought. I love how it adds a crisp and flaky texture to the tart.
- Pears: Go for ripe but firm pears. Bosc or Bartlett work well here. They hold up during baking and give a nice sweetness.
- Butter: Use unsalted butter to control the salt content. It also helps achieve that rich almond filling.
- Almond meal/flour: This is the secret ingredient for the creamy, nutty filling. Almond flour is perfect.
- Sugar: A little sugar to sweeten the almond mixture and a bit for dusting the top.
- Eggs: These act as a binder for the filling, giving it structure and richness.
- Vanilla extract: Adds a subtle depth to the almond flavor.
- Ground almonds: To keep the almond flavor prominent and give the tart that nice texture.
- Almond extract: Optional but recommended if you want to elevate the almond flavor even more.
- Lemon zest: A small hint of citrus to balance the richness.
How To Make Jamie Oliver’s Pear And Almond Tart
Making Jamie Oliver’s Pear and Almond Tart is easier than you might think. Here’s the step-by-step breakdown:
- Prepare the pastry: Roll out the puff pastry to fit your tart pan. Gently press it into the pan and trim any excess. Poke the base with a fork to prevent puffing up while baking. Chill in the fridge for about 30 minutes to ensure it holds its shape.
- Make the almond filling: In a bowl, combine almond meal, butter, sugar, eggs, and vanilla extract. Whisk until smooth. The mixture should be thick and creamy, almost like a custard.
- Preheat and bake the pastry shell: Preheat the oven to 180°C (350°F). Place parchment paper over the chilled pastry and fill it with baking beans. Blind bake for 10-15 minutes until it’s lightly golden.
- Prepare the pears: While the pastry is baking, peel, core, and slice your pears thinly. Arrange them in a beautiful circular pattern on top of the almond mixture once the pastry shell is out of the oven.
- Fill and bake the tart: Pour the almond filling over the pears, spreading it evenly. Return the tart to the oven and bake for another 30-35 minutes until the almond filling is golden and set.
- Finish the tart: Let the tart cool for a bit before dusting it with powdered sugar. Serve warm or at room temperature.
Ingredient Science Spotlight
Each ingredient in this recipe brings something important to the table, and I want to highlight some of the science behind them:
- Almond meal/flour: The almond flour is the base of the filling, providing that rich, nutty flavor and soft texture. It also helps bind the filling, giving it a custard-like consistency. The oil in the almonds adds moisture, which is why this tart has such a luscious mouthfeel.
- Pears: The pears add freshness and juiciness to balance out the richness of the almond filling. Their natural sugars caramelize slightly when baked, contributing to the tart’s depth of flavor.
- Butter: Butter is the key to a tender, flaky pastry. The fat creates layers in the dough, and when baked, it turns golden and crispy, making the base deliciously satisfying.
- Eggs: Eggs act as a binder in the filling, helping it set. They also contribute richness and a soft texture, turning the almond meal into a creamy custard-like consistency.
Expert Tips
If you want your Pear and Almond Tart to be perfect every time, here are a few expert tips:
- Chill your pastry: This is crucial. If you don’t chill the puff pastry before baking, it might shrink or lose its shape in the oven.
- Don’t overbake: Keep an eye on the tart towards the end of baking. You want the almond filling to be golden and set but not dry out.
- Make it in advance: This tart actually holds up really well overnight. In fact, I think it tastes even better the next day after the flavors have had time to meld.
- Garnish: For an extra touch, you can garnish the tart with some slivered almonds or a light dusting of cinnamon before serving.
Recipe Variations
While Jamie’s original version is a winner, you can also play around with it depending on what you’re craving. Here are a few fun twists:
- Add chocolate: Drizzle a bit of melted dark chocolate over the finished tart for a decadent touch.
- Spices: Try adding a little cinnamon or nutmeg to the almond filling for a spiced flavor.
- Different fruits: Swap out the pears for apples, peaches, or even plums. Each one will add its unique flavor profile to the tart.
- Lemon zest: If you love citrus, add more lemon zest to the almond mixture for a zesty punch.
Final Words
This Pear and Almond Tart is all about balance. It’s sweet, nutty, buttery, and just the right amount of fruity. Whether you’re making it for a special occasion or just to enjoy on a quiet Sunday afternoon, it’s one of those desserts that feels like a treat without being overly complicated. Every time I make it, it feels like a small victory in the kitchen, and I always get that ’wow’ from everyone who tries it.
FAQs
Can I Use Other Fruits Instead Of Pears For This Tart?
Yes, you can substitute pears with apples or plums. Just make sure the fruit is ripe and not too juicy.
How Do I Get The Almond Filling To Set Properly?
Ensure the almond mixture is spread evenly over the base and bake it at the recommended temperature. Let it cool before serving.
Can I Make This Tart Ahead Of Time?
Definitely! You can prepare the tart a day before and store it in an airtight container. Just reheat it slightly before serving for the best texture.