Pear Tart

Preparation info

  • Serves


    • Difficulty


Appears in

The Best of Floyd

The Best of Floyd

By Keith Floyd

Published 1995

  • About

This is the most wonderful pear dessert using ratafias or little Italian Amarettis and pear liqueur to enhance the delicate flavour of the fruit. It should really be served warm with whipped cream to tickle the taste-buds.


For the pastry case

  • 100g/4oz butter, softened
  • 2 tablespoons cold wate


First make the pastry: make sure that the butter is soft enough to work with, but do not melt it - room temperature is ideal. Put the butter; water, sugar and one-third of the flour into a large bowl. Mix well, using a wooden spoon, to make a tacky paste. Gradually work in the remaining flour, then knead until smooth. Roll the pastry out thinly on a lightly floured surface and use a little over