Apple and pear free-form tart

Make the most of the autumn harvest with this delicious apple and pear free-form tart recipe. Combining homemade pastry, tender fruit and sweet syrup, this tart is perfect served for dessert with ice cream

  • 30 mins preparation
  • 50 mins cooking
  • Serves 8
  • Print
This recipe first appeared in Woman's Day.
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  • 1 1/2 cup plain flour
  • 2 tablespoon caster sugar, plus 2 tbsp extra
  • 1 tablespoon fine polenta
  • 1/4 teaspoon sea salt flakes
  • 125 gram cold butter, cut into cubes
  • 2 teaspoon grated lemon zest
  • 1 egg
  • 2 teaspoon water
  • 1/4 cup almond meal
  • 1 1/2 cup verjuice
  • 3/4 cup caster sugar
  • 2 tablespoon rosemary leaves, chopped
  • 50 gram butter, cut into cubes
  • 1 1/2 tablespoon plain flour
  • 1 tablespoon cornflour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt flakes
  • 500 gram apples, peeled, cored, cut into wedges
  • 500 gram pears, peeled, cored, cut into wedges


  • 1
    Preheat oven to moderate, 180ºC. Lightly grease and line an oven tray.
  • 2
    In a food processor, pulse flour, sugar, polenta and salt. Add butter and zest, pulsing until mixture resembles breadcrumbs. Add a little bit of water at a time, pulsing until mixture forms a ball.
  • 3
    Knead gently on a lightly floured surface. Flatten into a disc. Wrap in cling film. Chill for 30 minutes.
  • 4
    For the filling: In a medium pot, heat verjuice, sugar and rosemary on low, stirring until sugar dissolves. Increase heat to high and boil, without stirring, for 10 minutes until reduced by two-thirds. Strain into a bowl. Whisk in butter, one cube at a time. In a small saucepan, combine flours and cinnamon. Gradually whisk in water until smooth. Simmer on medium, whisking in syrup, vanilla and salt for 3 minutes. Chill for 30 minutes. In a bowl, toss fruit with 1/3 cup syrup. Reserve remaining syrup.
  • 5
    On a lightly floured surface, roll pastry out to 30cm circle. Transfer to tray. In a jug, whisk egg yolk and water together. Brush over pastry. Dust with almond meal, then spoon filling into centre, leaving a 4cm border. Fold pastry up and over filling, pleating roughly.
  • 6
    Bake for 25-30 minutes until pastry is golden. In a small bowl, whisk egg white and extra sugar together. Brush over pastry edges. Bake for 25-30 minutes until brown and crisp. Serve in wedges drizzled with syrup and ice cream.


  • Pastry can be made several days in advance and kept wrapped in the fridge. Allow it to come to room temperature before rolling.