Pear Almond Tart Recipe

Fruit, nuts and cheese are perfect partners, especially in this tea-time tart!


Prep Time

1 hour

Cooking Time

25 minutes


Serves: 8

Recipe Ingredients

  • 500 ml SPAR cake flour
  • 3 ml salt
  • 125 g SPAR margarine
  • 125 ml grated white mild cheddar cheese eg Tussers
  • +-50 ml iced water

For the filling

  • 500 ml SPAR full-cream milk
  • 80 ml SPAR white sugar
  • 4 large SPAR eggs, separated
  • 45 ml corn flour
  • 30 ml SPAR cake flour
  • 15 ml SPAR margarine
  • 1 ml almond essence
  • 250 ml grated mild cheese eg Tussers or Gouda
  • 50 g flaked or nibbed almonds


  • 6 firm but ripe pears, peeled and sliced
  • 125 ml SPAR castor sugar
  • SPAR smooth apricot jam

Recipe Method

  1.  In a food processor, blend the flour, salt, margarine and cheese together and lastly add in sufficient water to bind to a workable dough.
  2. Wrap and chill the dough.
  3. Pre-heat the oven to 200 ºC. Roll out chilled pastry on a floured worktop, and use to line a 25 cm tart dish. Prepare for baking blind. **
  4. Bake for 25 minutes. Remove the paper and rice/beans, and return to the oven for a minute or two. Set aside to cool slightly before pouring in the filling.

For the Filling

  1.  In a saucepan, bring the milk to boiling point.
  2. In a mixing bowl, whisk the eggs and sugar together until foamy. Mix in both flours well, and pour this into the hot milk, stirring over low heat to a smooth thickened sauce.
  3. Remove from the stove and stir in the margarine, almond essence, cheese and almonds.
  4. Pour this sauce into the baked pastry base.

For the topping

  1. Heat the remaining castor sugar and a little water together, and once dissolved, add the sliced pears and poach gently for 10 minutes until tender but still retaining their shape.
  2. Spoon the slices (without the syrup), neatly onto the cheese custard and brush a glaze of melted jam over.
  3. Refrigerate until firmly set.

Hints & Tips

** To bake blind, lie a square of baking paper on the pastry. Pour in raw rice or beans to weight down the pastry during baking.