Pear and hazelnut Bakewell

Pear and hazelnut Bakewell

  • serves 8
  • A little effort

Sweet pastry filled with the best frangipane and topped with pears. This is one of our favourite sweet recipe combinations for a dinner-party dessert or even afternoon tea.



  • sweet pastry 1 × 375g block
  • butter 100g, softened
  • golden caster sugar 100g
  • eggs 2
  • hazelnuts 110g, finely ground
  • plain flour 3 tbsp
  • baking powder ½ tsp
  • orange 1, zested
  • small pears 3-4, very ripe
  • raspberry jam 2-3 tbsp
  • apricot jam 2 tbsp, sieved


  • Step 1

    Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry on a floured worksurface and use it to line a long, rectangular, loose-bottomed tart tin approx. 34 × 11cm or a 22-23cm circular tin. Line with baking paper and baking beans, and bake for 15 minutes.

  • Step 2

    Meanwhile, beat the butter and sugar until creamy, then beat in the eggs, hazelnuts, flour, baking powder and orange zest.

  • Step 3

    Peel the pears, cut them in half and scoop out the cores. Put them cut-side down on a board and slice vertically through each one at 5mm intervals, leaving the pieces attached at the stem end.

  • Step 4

    When the pastry is cooked, lift out the paper and beans, then put back in the oven to dry out for a further 5 minutes. Spread the raspberry jam over the pastry base, then scoop the hazelnut mix into the pastry case. Press down carefully on the pears to fan them out a little and lift them onto the hazelnut mixture.

  • Step 5

    Bake for 25-30 minutes or until the filling is puffed and golden. Brush the top with apricot jam and leave to cool until just warm.

Nutritional Information

  • Kcals 536
  • Fat 33.7g
  • Carbs 48.4g
  • Fibre 3.8g
  • Protein 7.8g
  • Salt 0.8g