• 6servings
  • 779calories

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 200g golden caster sugar

  2. 500g sweet shortcrust pastry

  3. 1 block marzipan

  4. 3 pears , halved and cored

  5. 3 tbsp unrefined demerara sugar

Instructions Jump to Ingredients ↑

  1. Heat the oven to 200C/fan 180C/gas 6. Put the sugar in a pan with 400ml water. Heat until dissolved then slip in the pears and poach for 5-10 minutes until just tender, drain and cool.

  2. Roll the pastry out to the thickness of a 20p and use to line a tart tin (rectangular approx 12cm x 30cm or round approx 18cm). Bake blind for 15 minutes then take out the foil and beans and recook for 5 minutes or until there are no raw patches left. Cool a little.

  3. Roll the marzipan out to £1 coin thickness then cut a shape so it roughly fits the bottom of the tart tin (patch in any gaps with extra marzipan). Put the pears cut-side down on the marzipan, making sure they are spaced evenly. Sprinkle over the demerara sugar and bake for 25-30 minutes or until the pears are cooked through and the marzipan has browned and puffed up.


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