Written by Lydia in Puddings

I have a bit of a love/hate relationship with pears, but I definitely always love them in desserts. This tart is really simple and easy to make but looks like you have gone to lots of effort. It is also quite a nice Easter pud to do as the flavours of marzipan give it a simnel feel. If pears aren’t your bag, then it works just as well with eating apples.


Serves 6

375g ready to roll puff pastry
250g white marzipan
2 tbsp apricot conserve
25g ground almonds
4 pears
284ml carton double cream, to serve


  1. Heat your oven to 220C/fan 200C/gas 7. Roll out the pastry into a rectangle shape until it is about 0.5cm thick and 25cm x 32cm in size approx. Line a baking tray with greasproof paper and lay the pastry on top.
  2. Roll out the marzipan thinly, so it is slightly smaller than the pastry sheet.  Brush the pasty lightly with about 1 tbsp of the conserve and lay the marzipan on the top.
  3. Turn the pastry edges over so they meet the marzipan and pinch together lightly with your fingers to form a crust edge.
  4. Sprinkle the almonds over the marzipan.
  5. Slice your pears very thinly (skin on) and scatter/place over the marzipan
  6. Bake for 20-25 minutes until the pastry is golden and the pear slices tender.
  7. Once the tart is out of the oven , brush the pear slices and pastry edges with some more apricot conserve to give it a lovely shine.
  8. Serve warm and with cream.


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