Round off any meal with a an easy, sweet pear and almond tart.


  • 175 g icing sugar plus extra for dusting

  • 50 g Plain Flour

  • 100 g ground Almonds

  • 1 Lemon zest only

  • 5 free range egg whites

  • 175 g Butter melted, plus extra butter for greasing

  • 2 ripe Pear peeled, cored and quartered, then cut into long slices about 5mm/¼in thick

  • 25 g flaked Almonds


  • 1.

    Preheat the oven to 200C/400F/Gas 6.

  • 2.

    Lightly grease the sides of a 23cm/9in tart tin with a removable bottom and place a disc of greaseproof paper on the base. If you prefer, you can serve this tart on the tart tin base, in which case do not use a disc of paper.

  • 3.

    Sieve the icing sugar and flour into a clean bowl and stir in the ground almonds and lemon zest.

  • 4.

    Place the free-range egg whites into another clean bowl. Whisk the egg whites for 30 seconds, until just frothy.

  • 5.

    Add the whisked egg whites and warm melted butter to the bowl containing the dry ingredients. Mix the ingredients until the Ingredients combine and become smooth. Then pour the mixture into the prepared tart tin.

  • 6.

    Arrange the pieces of pear on the top of the mixture and sprinkle the flaked almonds onto the top of the pears.

  • 7.

    Transfer the tin to the oven and bake for 15 minutes, then turn down the heat of the oven to 180C/350F/Gas 4 and cook for a further ten minutes or until the mixture has risen and has a pale golden colour. The filling should feel firm to the touch in the centre when cooked through. Remove the tin from the oven and allow it to sit in the tin for a few minutes before turning it out onto a wire rack.

  • 8.

    To serve, place the tart on a clean plate and dust with icing sugar.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 520kj
  • Fat Total 34g
  • Saturated Fat 15g
  • Protein 8g
  • Carbohydrate 49g
  • Sugar 35g
  • Sodium 41mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
6 comments • 4 ratings
Please login to comment
Posted by Geraldine64Report
This is a great recipe and straight forward too.Simply delicious and very impressive . Thanks Rachel!
Posted by Geraldine64Report
I love this recipe. It's straight forward, yet impressive looking when baked,and yummy too!
Thanks Rachel.
Posted by Stephanie7Report
I loved this recipe. I didn't have to fiddle around with blind baking pastry etc, it just made a fantastic tart which was delicious and easy. Try this one for sure
Posted by ChrisReport
I love this recipe too and have made it heaps of times. Today I am making a gluten free version of this tart by using 50g of gluten free flour. The egg whites should keep the tart moist, well I hope. I'll let you know how it turns out.
Posted by Report
Hey, how did the g/f recipe turn out?
Posted by JanReport
Brilliant recipe guys - easy & tastes fab!!! Just try it!!