Pear and toffee tart

Often overlooked in favour of the apple, pear is a delightful fruit that looks as good as it tastes. This indulgent pear and toffee tart recipe is the perfect autumnal dessert

By Sophie Gray
  • 15 mins preparation
  • 1 hr cooking
  • Serves 10
  • Print
This recipe first appeared in Food magazine.
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  • 2 sheets store-bought sweet shortcrust pastry
  • 110 gram butter
  • 110 gram brown sugar
  • 75 millilitre golden syrup
  • 1 teaspoon vanilla essence
  • 2 eggs
  • 1 teaspoon cinnamon
  • 4 ripe pears, skin on, cut into slices


  • 1
    Preheat oven to 190°C. Grease a 23cm loose-bottom flan tin.
  • 2
    Join the pastry sheets to line the tin with a little hanging over the edge. Prick the base with a fork and line the pastry shell with non-stick baking paper. Fill with baking beans or rice and bake for 15 minutes.
  • 3
    Remove the paper and beans and roll over the rim of the tin with a rolling pin to shear off any excess pastry.
  • 4
    Place 75g of the butter, 75g of brown sugar and the syrup in a saucepan. Bring to the boil for 2 minutes. Stir in the vanilla and pour into a bowl to cool. When cooled, beat in the eggs.
  • 5
    Melt the remaining butter in a large frying pan with the remaining brown sugar and cinnamon. Toss in the pear slices and cook for 5 minutes, turning midway through cooking, until slices are flexible.
  • 6
    Pour cooled filling into the partially baked shell and, starting from the outside, arrange pear slices in a circular pattern in the filling. Bake for 40 minutes or until filling is set and caramel in colour. Cool before serving.


Before baking, place the flan tin on a baking sheet to make it easier to lift or turn without damaging the pastry. PER SERVE Energy 349kcal, 1462kj • Protein 3.4g • Total Fat 16.9g • Saturated Fat 7.2g • Carbohydrate 43g • Fibre 3.3g • Sodium 121mg