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Pear, rhubarb & hazelnut tart
Pear, rhubarb & hazelnut tart
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Create a gorgeous winter tart in just 4 easy steps.
Ingredients:
  • 1 sheet (25 x 25cm) ready-rolled frozen butter puff pastry, just thawed
  • 100g butter, softened
  • 100g (1/2 cup) caster sugar
  • 1 egg yolk
  • 100g (1 cup) hazelnut meal
  • 40.00 ml plain flour
  • 20.00 ml brandy
  • 4 rhubarb stems, trimmed, washed, diagonally cut into 3cm pieces
  • 1 just-ripe Josephine pear or Corella pear, peeled, cored, cut into wedges
  • 120g (1/3 cup) apricot jam
  • 20.00 gm water
Instructions:
  • Preheat the oven to 180C. Line a 20cm square fluted tart tin with pastry and chill in the fridge for 15 minutes.
  • While using an electric beater, whip together butter and sugar until pale and creamy in a bowl. Incorporate egg and egg yolk and beat until just combined. Fold in hazelnut meal, flour, and brandy using a wooden spoon until just combined.
  • Fill the pastry case with the hazelnut mixture, ensuring the surface is smooth. Top with rhubarb and pear. Bake in a preheated oven for 45 minutes or until a skewer inserted into the center comes out clean. Let it cool for 1 hour after removing from the oven.
  • In a small saucepan over medium heat, combine apricot jam and water. Bring to a boil and cook, stirring, for 1 minute until slightly thickened. Remove from heat and strain through a fine sieve into a heatproof bowl. Use a pastry brush to delicately brush the tart with the hot jam mixture. Allow to cool for 5 minutes before serving.

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