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- 100g hazelnut meal
- 2 pears, sliced
- 75g SR flour
- 2 eggs
- 80g sugar
- 130g butter softened
- 1 orange or lime zest
- 30ml brandy
- ½ tsp ground cinnamon
- 95g sugar
- 150g butter
- Pinch salt
- ½ vanilla bean scraped
- 1 egg
- 185g bakers flour
- 40g cornflour
- 2g baking powder
Whisk the butter and sugar and brandy together. Add the egg then add the zest and dry ingredients. Spoon into a baked tart shell and flatten the top. Place sliced pear on top and sprinkle with sliced hazelnuts. Bake at 170°C for 20-30 minutes until cooked. Delicious with cream or icecream; serve warm or room temperature.
For the Pastry
Cream the butter and sugar together. Add the egg then add the sifted dry ingredients. Fold together and combine to a ball and wrap and chill for at least ½ hour before rolling out. Roll out to 3mm thick and place in greased tart case. Chill, then blind back until golden.