PEAR & ALMOND FLAPJACK TART

Pear & almond flapjack tart image

Give a classic fruit pie a fresh spin with an oat and almond filling

Provided by Good Food team

Time 1h20m

Number Of Ingredients 12

Ingredients

500g block dessert pastry
5 pears , cored and sliced
25g golden caster sugar , plus extra for sprinkling
large pinch mixed spice
flaked almonds , to finish
pouring cream or custard , to serve
140g porridge oat
50g plain flour
50g ground almond , plus extra if your pears are really ripe and juicy (see Tip, below)
100g golden caster sugar , plus extra for sprinkling
140g cold butter , diced
3 tbsp golden syrup

Steps:

Heat oven to 180C/160C fan/gas 4. Roll out pastry and use to line a 23cm tart tin, leaving a slight overhang. Line with greaseproof paper and baking beans, then bake for 20 mins. Remove the beans and paper, then return to the oven for 10 mins more, or until the pastry is biscuity brown.
Meanwhile, toss the pears in the sugar and spice, then set aside. To make the topping, tip the oats, flour and ground almonds into a large bowl with the sugar and a pinch of salt, then rub in the butter with your fingers until you have a soft mixture. Stir in the golden syrup.
Increase oven to 200C/180C fan/gas 6. Tip the pears over the base of the tart, then flatten the oaty pastry into a round and place it over the pears - push/spread it with your fingers so the pears are completely covered. Scatter with flaked almonds and an extra sprinkling of sugar, then bake for 30 mins. Allow to cool for a few mins, then serve warm with pouring cream or custard.

Nutrition Facts : Calories 786 calories, Fat 43 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 41 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium