Pear and prune tart

Combining fresh and dried fruit gives an added complexity. Don't skimp on your pears, however, you need moist, full-flavoured fruit to work with the prunes.



  • 110g caster sugar
  • 225g flour
  • 25g ground almonds
  • 110g unsalted butter
  • 2 egg yolks
  • 1 egg

For the filling

  • 225g prunes, soaked overnight in tea
  • 1 glass of brandy, or similar
  • 6 pears, peeled and roughly chopped
  • 3 eggs
  • 110g caster sugar
  • 75g unsalted butter, melted 


  1. Combine the sugar, flour and almonds and work in the butter with your fingers. Add the egg yolks and egg and work until it just forms a dough. This can all be done in a food processor. Wrap in clingfilm and rest for at least an hour in the fridge.

  2.  Preheat the oven to 150ºC/gas mark 2. Roll out the pastry and line a 25cm tart tin. Prick with a fork and bake in the oven for 30 minutes. Remove and allow to cool.

  3.  Destone the prunes and combine in a bowl with the brandy, cover with clingfilm and set aside.

  4.  Gently stew the pears over a gentle heat until they soften, about five minutes.

  5.  Combine the sugar, eggs and melted butter and whisk together.

  6.  Spread the pears over the pastry case, scatter the prunes and pour over the custard. Bake in the oven for 20 minutes, or until the custard is set. Serve at room temperature.


I hate to admit it but tinned pears work rather well and you don't need to cook them as they are soft enough already. A quick and easy route

Seasonal Recipes: Jan/Feb

Get the year off to a flying start with an eclectic range of seasonal dishes from Hugo Arnold

Recipes in this series:

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