Lorraine Pascale’s pear torte

When I first saw Lorraine make this, I thought it would be so complicated because I have not come across short pastry in my local super market.

But once I did some research and tried my hand at making pastry for my milktart, I thought not why use the same recipe for the pastry and see how it pans out and guess what it works 🙂


Ingredients for the base:


  • 1 x cup cake flour.
  • 1 ½ x tsp baking powder.
  • 5g x rama margarine.
  • x tbsp castor sugar.
  • 4 x tbsp milk.

Ingredients for the filling:

  • 100g x soft rama margarine.
  • 100g x castor sugar.
  • 100g x ground almonds.
  • 3 x tbsp. cake flour.
  • 1 x egg.
  • 1 x tbsp. vanilla essence.
  • 1 x 411g tin of pear halves.
  • 500g x icing sugar.

You will also need a spring form flute cake tin.


  • Make the pastry and roll out to just bigger than the flute tin.
  • Be careful not to stretch the pastry as this will make it shrink in the pan as it bakes.
  • Try and get the pastry right into the fluted edges of your tin.
  • You can use the handle of a wooden spoon dipped in flour.
  • Cut off the excess pastry off with a sharp knife and set aside.
  • In a bowl, cream the sugar and margarine until light and fluffy.
  • Add the ground almonds and cake flour and mix well.
  • Add the egg and vanilla essence.
  • Mix till everything is well combined.
  • Pour this mixture over the lined flute tin.
  • Spread it out so that it is evenly spread and smooth.
  • Drain the tinned peaches and pat dry with a paper towel.
  • Arrange the pear halves cut side down in the almond filing.
  • Lay one pear facing you and the next pear away from you and carry on like this till all the pears are finished.
  • Bake in a preheated oven at 180 degrees for 30 – 45 minutes or until the filling is nicely puffed up and golden.
  • Allow to cool for 10 minutes before popping the tart out tin and sliding it off the base of the flute pan
  • To decorate, hold the base of the tin quite close to the tart to cover all but about 2cm of one of the long edges.
  • Then dust the icing sugar over through a fine sieve.
  • Repeat with the other long edge.

Tell me what you think of this recipe