Pear & Amaretti Tart

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Preparation info

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Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

Amaretti are those delicious little crunchy biscuits from Italy that are often thought to be made with almonds. The unusual taste actually comes from ground apricot kernels - from which the well-known liqueur is also made. This pear and amaretti tart is rich and decadent and should be served with lots of lightly whipped cream. It is fine prepared a day ahead.


  • 1 30cm (12in) shortcrust pastry tart shell, blind-baked
  • 210g (oz) unsalted butter
  • 90g (3oz) unrefined caster sugar
  • 250g (9oz) amaretti biscuits, crushed
  • 110g (4oz) ground almonds
  • 4 free-range eggs
  • Finely grated zest of 2 lemons
  • 1 tablespoon lemon juice
  • 6 firm sweet pears


There are two ways of making this tart. The easiest uses a food processer and doesn’t require the butter to be soft. Put the butter, sugar, amaretti and almonds into the processer and purée to a paste for 45 seconds. Add the eggs, zest and juice and process for another 30 seconds, processing again briefly after scraping down the bowl.

The second method is by hand. Have the butter at room temperature and cream it with the sugar, then whip in the amaretti and almonds. Beat the eggs, zest and juice lightly and whisk this gradually into the butter mixture until it is all absorbed.

Set the oven to 180°C/350°F/Gas 4. Spread the mix into the base of the tart shell, levelling it out to come halfway up the case. Cut the pears (peeled if you prefer) into quarters and remove the cores, then place them in a circle evenly around the base, pressing them into the mixture. Cook for 40 minutes in the middle of the oven. If the tart starts to go too brown, cover lightly with a piece of foil. Allow to cool in the tin before removing.