[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 29/02/24. See terms.
Photo of Pear tart by WW

Pear tart

Total Time
1 hr
20 min
40 min
We’ve given the classic pear and almond tart a makeover and it is delicious!


Reduced-fat shortcrust pastry

200 g, (1 sheet is 200g) just thawed

Reduced fat oil spread

50 g

Caster sugar

¼ cup(s), (55g)

Egg yolk

2 medium

White self-raising flour

¼ cup(s), (35g)

Almond meal

½ cup(s), (60g)


1 medium, skin on, cut into quarters, cored, thinly sliced

Ground cinnamon

½ tsp

Ground nutmeg

¼ tsp, (pinch)

Icing sugar

1 tsp


  1. Preheat oven and a baking tray to 180°C. Roll out the pastry to line a round 20cm fluted tart tin. Line the tin and trim any excess pastry.
  2. Use an electric mixer to beat spread and sugar in a bowl for 2 minutes or until light and creamy. Beat in the egg yolks and flour until combined. Fold in almond meal. Spread mixture into the prepared pastry case. Arrange the pear, in a fan shape, over the tart. Place the tart tin on the prepared baking tray in the oven.
  3. Bake for 40 minutes or until pastry and filling are golden and cooked. Dust with combined cinnamon, nutmeg and icing sugar. Serve warm or at room temperature.


VARIATION: Add fresh raspberries, to serve or swap pear for 1 x 400g can apricots in natural juice (drained, sliced).