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Pear & hazelnut tarts
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Create delicious individual pear tarts using fresh, seasonal ingredients, perfect for any gathering.
Ingredients:
  • 2 sheets frozen shortcrust pastry, thawed
  • Spray oil
  • 2 x 100g pkts ground hazelnuts
  • 150g caster sugar
  • 50g butter, melted
  • 125ml cream
  • 8.80 gm vanilla extract
  • 2 small Josephine pears
  • 125ml conserve
  • Cream or ice cream, to serve
Instructions:
  • - Preheat your oven to 200°C. - Cut each sheet of pastry into 4 squares. - Lightly spray eight 10cm x 3cm loose-based tart tins with oil. - Line each tin with a pastry square, trim edges, and prick bases with a fork. - Freeze for 10 minutes, then transfer to a baking tray. - Bake for 10 minutes. - Reduce oven temperature to 180°C.
  • Combine hazelnut meal, sugar, eggs, butter, cream, and vanilla in a small bowl until fully mixed. Spoon the mixture evenly into tart cases.
  • Peel and halve the pears lengthwise, then remove the cores with a melon baller. Thinly slice the pears lengthwise and fan a quarter of the slices of each pear over each tart. Bake the tarts for 20 minutes or until the filling is set and lightly browned. Brush the tops of the tarts with conserve, cool on a wire rack, and serve with cream or ice cream.

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