Recipe: Pear & Almond Tart

Inspired by Hannah’s last post on avoiding certain foods to help her chronic illness symptoms, here is a dairy free and gluten free sweet treat that’s simple enough for anyone to make.


  • 175g icing sugar plus extra for dusting
  • 50g plain flour
  • 100g ground almonds
  • Zest of 1 lemon
  • 5 egg whites
  • 175g butter, melted
  • 2 ripe pears cored, quartered and cut into long slices
  • 25g flaked almonds


  • Preheat oven to 200C/400F/Gas Mark 6
  • Lightly grease the sides of a 9 inch tart tin with a removable bottom and place a disc of greaseproof paper on the base.
  • Sieve the icing sugar and flour into a bowl and stir in the ground almonds and lemon zest.
  • In a sperate bowl whisk the egg whites until just frothy.
  • Add the egg whites and warm melted butter to the dry ingredients. Mix until smooth and combined and transfer mixture to your tart tin.
  • Arrange the slices of pear on top and then sprinkle the flaked almonds over the pears.
  • Transfer to the oven and bake for 15 minutes. Then lower the heat to 180C/350F/Gas Mark 4 and bake for another 10 minutes or until the mixture has risen and is a pale golden colour and a squewer inserted in the middle comes out clean
  • Remove from the oven and let cool in the tin for 10 minutes before turning it out onto a wire rack.
  • Place on a clean plate or cake stand and dust with icing sugar to serve.

Recipe from Rachel Allen

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