Pear and almond tart with amaretto ice cream

Serves 8 Desserts and puddings

Winter1 Peartart 154



  • 200g unsalted butter, diced
  • 180g icing sugar, sifted
  • 1 large egg
  • 140g egg yolks (around 7 large eggs)
  • 500g plain flour, plus extra to dust

For the almond filling

  • 250g unsalted butter, softened
  • 250g golden caster sugar
  • 2 large eggs, beaten
  • 80g plain flour
  • 250g ground almonds
  • finely grated zest 1 lemon
  • 1tsp vanilla extract

For the pears

  • 4 pears (ideally Comice variety)
  • 100ml amaretto liqueur
  • 150g golden caster sugar

For the amaretto ice cream

  • 450ml whole milk
  • 400ml double cream
  • 150ml amaretto liqueur
  • 8 large egg yolks
  • 150g clear honey
  • 100g amaretti biscuits, crushed

For the pear jam

  • 500g pears
  • 50g unsalted butter
  • 30g golden caster sugar
  • 50ml amaretto liqueur
  • juice 1 lemon
  • 1 vanilla pod, split and seeds removed

For the almond crumble

  • 100g plain flour
  • 150g ground almonds
  • 100g golden caster sugar
  • 100g demerara sugar
  • 100g unsalted butter, diced

For the amaretto syrup

  • 100ml liquid glucose
  • 50g golden caster sugar
  • finely grated zest 1 lemon
  • 75ml lemon juice
  • 75ml amaretto liqueur

For the apricot glaze

  • 4tbsp apricot preserve

You will need

  • ice-cream machine
  • 8 x individual 8cm tart cases


First make the amaretto ice cream. Pour the milk, cream and liqueur into a heavy-based pan and bring to a simmer over a medium heat. Meanwhile, whisk the egg yolks, honey and a pinch of salt together in a bowl until pale and fluffy. Pour on the hot creamy milk, whisking well as you do. Wipe out the pan and pour the mixture back into it. Cook over a low heat, stirring all the time, until the custard is thick enough to coat the back of the spoon; don’t let it boil.

Pour the custard through a sieve into a bowl set over a larger bowl of ice to cool quickly. Stir the custard as it cools then transfer it to an ice-cream machine. Churn until almost set, then add the crushed amaretti and churn to combine. Transfer the ice cream to a container and place in the freezer for 2-3 hours before serving.

To make the pastry, using a stand mixer or electric hand mixer, cream the butter and icing sugar together in a bowl until pale and fluffy. Lightly beat the egg and egg yolks together, then gradually beat into the creamed mixture. Add the flour and stop mixing as soon as a dough is formed. Tip the dough onto a lightly floured surface and knead briefly until smooth. Divide in half, shape each piece into a ball and flatten to a disc.

Wrap both pastry discs in cling film. Transfer one to chill for at least 30 minutes; freeze the other to use another day.

Meanwhile, cook the pears. Put 300ml of water, the amaretto and sugar into a pan, heat to dissolve the sugar and bring to a simmer. Peel the pears and place them in the pan, making sure they are immersed in the liquor. Bring to a simmer and cook gently for 25-30 minutes, until the pears are just soft; don’t overcook them. Lift the poached pears out of the liquor and set them aside on a plate to cool.

Bring the poaching liquor back to a simmer over a medium heat and let it bubble to reduce by half. Remove from the heat, pour into a medium bowl and leave to cool. Cut the poached pears in half and trim away the pips if there are any. Place them back in the cooled poaching liquid. Cover and chill until ready to serve.

To shape the tart cases, roll out the chilled pastry on a lightly floured surface to the thickness of a £1 coin. Cut out 8 rounds of pastry and use to line individual tart cases, around 8cm in diameter, pressing the pastry firmly into the edges of the tin and making sure there are no holes or cracks. Trim away any excess pastry around the rim. Transfer the pastry cases to chill while you prepare everything else.

To make the pear jam, peel, core and dice the pears, then place in a pan with all the remaining ingredients. Cover and cook over a medium heat until the pears are soft. Remove the lid and continue to cook until the liquor has reduced and is syrupy. Transfer to a blender and blitz until smooth. Spoon the jam into a container and leave to cool.

To prepare the almond crumble, preheat your oven to 200C/400F/ Gas 6. Line a baking sheet with a non-stick baking mat or silicone paper. Mix the flour, ground almonds and sugars together in a bowl and rub in the butter with your fingertips until the mixture looks like crumble.

Spread the crumble mixture out on the lined baking sheet and bake for 20-25 minutes until it is cooked and golden. Remove from the oven and lift the crumble (on the mat or lining paper) onto a wire rack to cool. (Leave the oven on to bake the tarts.)

To make the amaretto syrup, put the liquid glucose, sugar, lemon zest and juice and the amaretto into a pan over a medium heat to dissolve the sugar. Let it simmer for 3 minutes, then pour the syrup into a bowl and set aside to cool.

To prepare the almond filling, using a stand mixer or electric hand mixer, beat the butter and sugar together until pale and fluffy, then incorporate the beaten eggs a little at a time. Sift the flour and ground almonds together over the mixture, then add the lemon zest and vanilla extract and fold in carefully, using a metal spoon or spatula, until evenly combined.

To assemble and bake the tarts, have your pastry cases ready. Remove the poached pears from their poaching liquor, drain them and cut each half into 5 or 6 slices. Spread 2tsp of pear jam in each pastry case and spoon the almond filling on top. Arrange a sliced pear half on each tart. Bake the tarts in the oven at 200C/400F/Gas 6 for around 30 minutes, until cooked and golden.

To make the apricot glaze, warm the apricot preserve and 2tbsp of water together, then pass through a fine sieve into a small bowl and keep warm.

When the tarts are ready, remove them from the oven and immediately brush the surface with the apricot glaze.

Place a spoonful of pear jam onto one side of each plate. Add a neat little pile of almond crumble alongside. Place a warm pear tart on each plate and spoon
a quenelle of amaretto ice cream on top of the crumble. Finish with a trickle of the amaretto syrup. Serve immediately.

Recipe from Restaurant Nathan Outlaw by Nathan Outlaw (Bloomsbury). Photography by David Loftus.
Winter1 Peartart 154
Recipe from Restaurant Nathan Outlaw by Nathan Outlaw (Bloomsbury). Photography by David Loftus.


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