Desserts are a major topic of conversation here at Q Towers, and we consider ourselves to be quite the experts on the subject. Hence, a sweet treat that can be enjoyed at any time of the day was right at the top of our list of priorities for our new Recipe of the Week blogs.
Jo-Anne’s offering this week is a delectable tart which is a fantastic combination of being very simple to prepare, and also an absolute treat for the taste buds. While it can be adapted to combine almost any fruits you fancy, we especially recommend pear and blueberry.
This is definitely a dessert you don’t have to feel guilty about indulging in – we all need our five-a-day after all!
Pear, Blueberry and Almond Tart
1 sheet of ready-made shortcrust or sweet pastry
200g strained Greek yoghurt
200g ground almonds
2 whole eggs
½ tsp vanilla extract
1 tin pear halves (strained)
100g apricot jam (with a splash of water)
Line a tart tin with the pastry sheet and part blind bake until the edges start to turn colour, remove from oven and leave to cool for a few minutes while you make the filling.
To make the filling:
- Mix the strained Greek yoghurt, ground almonds, eggs, sugar and vanilla extract until thoroughly combined
- Sprinkle 150g of the blueberries on the base of the tart case and top with the almond filling and level out with a palette knife
- Arrange the pears and sprinkle the remaining blueberries in the gaps making sure that they are secured into the filling
- Please the tart back into the oven at 150C for 30 to 45 minutes or until the filling has turned a golden brown around the edges
- Leave to cool completely
- Gently heat the apricot jam and water over a medium heat and brush over the cooled tart
- Serve with a scoop of vanilla ice-cream, or even better a helping of blueberries and creamy EasiYo yoghurt
If you’re interested in investing in an EasiYo Yoghurt Maker to make Greek yoghurt (or any other flavour you fancy), check out our selection here.
Should you be feeling inspired to get creative in the kitchen, but lacking the necessary bits and pieces, our Kitchen department has all the equipment you could possibly need!
If you’re looking for more culinary inspiration, check out our full Recipe of the Week archive
“I started my cooking career at 12 years old when I made my uncle’s 50th birthday cake, and I cried when he cut into it. I have been cooking, baking and making birthday cakes for people ever since. I developed my skills working at the St Ermin’s Hotel in London in the pastry kitchen with an eccentric French pastry chef who taught me well and started my kitchen life.
“I’ve been at QVC for eight and a half years, I started in a tiny kitchen that was the size of a ‘Borrower’ kitchen compared to what we have now.
“I love cooking because food, especially cake, makes people smile. It has the ability to bring back happy memories. In my mind not much else other than food and the smells associated with it can do that.”