Cherry, Pear & Almond Crumble Tart

When pears, cherries and almonds come together in this recipe, they create such a delicious, juicy, fruity, tangy and nutty combination that’s just irresistable. I love making simple tarts made with an oat crust and crumble topping, filled with whatever fruits you may have on hand – an effective and healthy way to enjoy a seasonal dessert. I used these delicious Starlino Maraschino Cherries which I was kindly gifted, allowing their syrup to sweeten this recipe perfectly.


For the tart case – 

  • 100g oat flour
  • 50g ground almonds or almond flour
  • 1 teaspoon cinnamon
  • 40g sweetener
  • 75g margarine
  • 6-7 tablespoons cold water

For the filling – 

  • 2 pears, diced
  • 4 tablespoons Starlino Cherries (with liquid)
  • 2 tablespoons sweetener
  • 2 tablespoons cornflour

For the crumble – 

  • 50g oats
  • 20g flaked almonds
  • 2 tablespoons oil
  • 2 tablespoons maple syrup

Get making!

  1. First make the tart case: Place the flours in a bowl then add the margarine. Use a fork to work into the flour to form breadcrumbs, then stir in the sweetener and gradually add in enough water to form a dough. Cover and leave to rest for 15 minutes.
  2. Preheat the oven to 160C and grease a 20cm loose bottom tart tin. Roll out the pastry on a floured surface then use to line the tin to make sure it covers up the base and up the sides. Prick with a fork and bake blind for 10 minutes.
  3. Dice the pears and mix in with the cherries, syrup, sweetener and cornflour. Spoon into the partially baked tart case and spread out evenly.
  4. Mix together the crumble ingredients to form a sticky crumb. Sprinkle this over the top and return to the oven for a further 15 minutes until golden.
  5. Leave to cool then remove from the tin, slice up and enjoy!