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.
375g ready to roll puff pastry
250g white marzipan
2 tbsp apricot conserve
25g ground almonds
284ml carton double cream, to serve
- 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.
- 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.
- Turn the pastry edges over so they meet the marzipan and pinch together lightly with your fingers to form a crust edge.
- Sprinkle the almonds over the marzipan.
- Slice your pears very thinly (skin on) and scatter/place over the marzipan
- Bake for 20-25 minutes until the pastry is golden and the pear slices tender.
- 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.
- Serve warm and with cream.