Elderflower, Pear & Almond Tart | The Meadow Kitchen

The Meadow Kitchen · Botanical recipe

❦ Flowers from my Meadow · The Meadow Kitchen · Botanical Baking & Desserts

Elderflower, Pear & Almond Tart

A rustic golden tart with tender pears, delicate Elderflowers and a buttery almond filling, thoughtfully baked for a fragrant botanical dessert.

Actual Flowers from my Meadow Elderflowers 20 g branded kraft pouch, not a finished pear and almond tart

From our botanical pantry

Elderflowers

Sambucus nigra · Dried elder blossoms

Our dried culinary Elderflowers have a gentle floral aroma and are selected for botanical kitchen use. The photograph shows the original Flowers from my Meadow 20 g ingredient pouch, rather than a finished tart.

Explore Elderflowers →

Botanical ingredients

Ingredients

  • 1 sheet shortcrust pastry
  • 2 ripe but firm pears
  • 100 g ground almonds
  • 75 g butter, softened
  • 75 g caster sugar
  • 1 egg
  • 1 tbsp dried Flowers from my Meadow Elderflowers (Sambucus nigra), lightly crumbled
  • ½ tsp vanilla extract
  • 1 tbsp flaked almonds

How to bake

Method

  1. Preheat the oven to 180°C.
  2. Line a small tart tin with the shortcrust pastry and chill while preparing the filling.
  3. Wash, core and thinly slice the pears, discarding the cores.
  4. Cream 75 g softened butter with 75 g caster sugar until smooth, then beat in 1 egg.
  5. Fold through 100 g ground almonds, 1 tbsp lightly crumbled dried Elderflowers and ½ tsp vanilla extract.
  6. Spread the almond mixture evenly into the pastry case and arrange the pear slices over the filling.
  7. Scatter over 1 tbsp flaked almonds and bake at 180°C for approximately 30–35 minutes, or until the almond-egg filling is fully set and golden and the pastry is cooked through.
  8. Allow the tart to cool slightly before slicing and serving.

Before you enjoy

Allergens & botanical safety notes

  • Allergens: Contains almonds (tree nuts), egg and butter (milk). Shortcrust pastry commonly contains wheat/gluten and may contain milk or egg; check the selected pastry label for all allergens and cross-contact.
  • Edible Elderflowers: Use only correctly identified culinary dried Sambucus nigra Elderflowers supplied for food preparation. Do not include elder leaves, stems, unripe berries or other elder plant parts in the filling.
  • Cooking thoroughly: Do not eat raw pastry or egg-containing tart filling. Bake until the egg-almond filling is fully set and cooked through; an internal thermometer can help check egg-based fillings reach at least 71°C. The original 30–35-minute guidance may vary with tart tin size and oven.
  • Fruit preparation: Wash pears before slicing and remove the cores. Do not use damaged or spoiled fruit.
  • Pregnancy and medicines: The recipe is a culinary bake, not a herbal treatment. If pregnant, breastfeeding, taking medication or managing a medical condition, consult a healthcare professional about suitability of regular herbal preparations. Avoid if allergic to Elderflowers or any other ingredient.
  • Keeping: Use clean equipment and follow safe cooling and refrigeration practices for a tart containing egg and dairy. No recipe-specific prepared-tart shelf life has been established.