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


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