Please note – I used SASKO flour and FIRST CHOICE butter!!

(Makes 10-12 tarts)


250 ml             water

250 ml             white wine (optional)

250 ml (200 g) sugar

Seeds of 1 vanilla pod

6                      small pears, peeled, and halved

100 g               ripe raspberries, crushed

Few drops red food colouring


100 g               butter

400 ml (210 g) cake flour

50 ml               cacao

1                      egg yolk mixed with 60 ml ice water


180 g               butter (at room temperature)

150 g               castor sugar

3                      eggs

180 g               ground almonds

45 ml               cake flour

30 ml               sifted cacao


  • TO COOK THE PEARS:  Place the water, white wine, sugar and vanilla seeds in a saucepan on medium heat and stir until the sugar has dissolved. Add the crushed raspberries and red food colouring and bring the syrup to a boil.
  • Add the pear halves and poach the pear halves – until just soft
  • Drain and cool completely.
  • OPTIONAL: reduce the left-over syrup to serve with the tartlets
  • TO MAKE THE PASTRY:  Sieve together the flour and cacao. Rub the butter into the flour mixture
  • Add most of the liquid and cut it into the flour with a knife to make a soft dough. (OR use your food processor to make the dough)
  • Let the dough rest in the refrigerator for 30 minutes.
  • Roll out on a lightly floured surface to about 3 mm thick.
  • Line 10 or 12 small loose bottomed pie dishes with the pastry.
  • Preheat the oven to 180 °C.
  • TO MAKE THE FILLING:  Cream the butter and sugar together. Add the eggs, one at a time, beating well after each addition.
  • Add the almonds, flour and cacao and mix in gently to make the filling.   Divide the filling evenly between the pastry lined pie dishes and spread it lightly.
  • Arrange the poached pear halves on the filling. (Pears halves can be cored and cut into fan shape)
  • Bake for 10 minutes and then lower the oven temperature to 170 °C and bake for another 5 minutes until cooked. 
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