Pear & Lemon Tart

Warren Mendez

This recipe is brought to you with the help of our friends at JC’s Quality Foods


  • 1 roll butter puff (careme pastry)
  • 600g pears, cored and sliced
  • 1/3 cup caster sugar
  • 1/2 cup lemon marmalade jam
  • 1 lemon, zested and juiced
  • 2 tbsp plain flour
  • 1/3 cup almond meal


  1. Preheat the oven to 180 degrees celsius.
  2. Place pastry on a baking tray lined with baking paper. If you’re joining two smaller square pieces, use a fork to crimp one edge to join and make a rectangle. Lightly score a 3cm border around the edges of each square with a knife, without cutting all the way through. Use a fork to dock the pastry inside of the border.
  3. Bake for 10-15 minutes until sides start to puff up. Combine the pear, sugar, lemon, jam and set aside.
  4. Remove pastry from the oven and press down the middle so you just have the raised sides.
  5. Combine flour and almond meal and scatter over base. Spoon over the pear mix.
  6. Add to the oven and bake for 30-35 minutes or until the sides are deep golden and the fruit has broken down.
  7. Cool slightly then serve with double cream or ice cream.
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