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PEar Bakewell Pie Holder

Pear Bakewell Pie


  • 450 g shortcrust pastry
  • 100 g unsalted butter (at room temperature)
  • 100 g icing sugar
  • 100 g ground almonds
  • 8 pears halved
  • 25 g plain flour
  • 2 large eggs
  • 50g flaked almond
  • Apricot jam (to glaze)


  1. Grease a 12” tart tin or 1 muffin tray and pre-heat oven to 180°C.
  2. Roll out the pastry and line the tart tin or muffin tray and trim the edges.
  3. In a bowl place the butter, sugar, almonds, flour and eggs and whisk until smooth.
  4. Spread over the pastry.
  5. Slice the pears and place on top and sprinkle with the flaked almonds.
  6. Bake for 30-40 minutes until golden brown on top.
  7. Remove from the oven and brush with melted apricot jam to glaze.
  8. Cool on wire trays.

This can be served hot or cold.

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