Mary Berry’s pear, ginger and almond brioche tart

Many moons ago I created a brioche tart with apricots. It is a recipe many people still say is one of their favourites, so I have made a new version using pears and almonds. Take time to arrange the pears beautifully on the top of the brioche. It helps to make the tart look really stunning – guaranteed to impress!

Mary Berry pear ginger and almond brioche tart
Georgia Glynn Smith


PREP TIME: 10-15 minutes

COOK TIME: 30-35 minutes, plus resting

butter, softened, for greasing
½ brioche loaf
1 egg, beaten
250g (9oz) full-fat mascarpone cheese
2 tbsp caster sugar
1 tsp vanilla extract
4 stem ginger pieces, finely chopped
2 x 400g tins of pears, drained, dried and thinly sliced (see note)
3 tbsp ginger syrup (from the stem ginger jar)
25g (1oz) flaked almonds

1. You will need a 28cm (11in) round shallow dish. Preheat the oven to 200C/fan 180C/gas 6 and grease the base and sides of the dish.

2. Cut the brioche into slices 1cm (½in) thick and arrange in the base of the prepared dish, placing the slices close together and cutting them, if necessary, to fit the base.

3. Mix the egg and mascarpone together in a bowl with the sugar and vanilla extract. Fold in the ginger pieces and then spoon into the dish to cover the brioche in an even layer. Arrange the pear slices over the top in a spiral pattern. Brush the pears with the ginger syrup and then sprinkle with the flaked almonds.

4. Bake in the oven for 30-35 minutes until lightly golden on top and underneath. Remove from the oven and leave to sit for 10 minutes before serving warm with cream or crème fraîche.


If fresh pears are in season, peel and thinly slice your favourite variety. If you are using tinned pears, lay the drained fruit on a plate lined with kitchen paper to soak up any excess liquid.


The tart can be assembled up to 4 hours ahead and baked to serve.


Not suitable for freezing.

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