Mincemeat, Almond and Pear Tart

A delicious vegetarian tart featuring sugar pastry, spiced mincemeat, pears, and a rich almond frangipane topping.

Baking Vegetarian Dessert Almonds Pears

Estimated Nutrition

Calories

425.2

kcal / serving

4252 kcal total

Carbs

41.6g

per serving

415.8 g total

Fat

25.8g

per serving

258.4 g total

Protein

6.3g

per serving

62.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

quantity

Sugar Pastry

Prepared according to separate recipe

100

Brown Sugar

Soft light brown sugar

drop

Vanilla Extract

Few drops

CondimentsSauces

tbsp

Apricot Glaze

Warmed through

Dairy

100

Butter

Softened

piece

Egg

Large

Fruits

piece

Pear

Peeled, cored and quartered

Liquids

tbsp

Dark Rum

NutsSeeds

100

Almond

Ground

Other

tbsp

Mincemeat

Prepared according to separate recipe

Method

Place a 30cm flan tin on a baking tray and line with pastry, leaving excess overhanging.

Spread the mincemeat over the pastry base and arrange pear quarters on top.

Preheat oven to 160°C.

Warm the apricot glaze and brush it over the cooled tart.

Cream butter and sugar, then mix in almonds, eggs, rum, and vanilla extract.

Spread the frangipane mixture over the pears and bake for 40 to 45 minutes until firm.