SPICEDPEARTART
PREP+ COOKTIME1 HOUR 15 MINUTES
(+REFRIGERATION)SERVES 8
1¼cups(125g)hazelnutmeal
2 cups(300g)plainflour
1 teaspoonbakingpowder
½ teaspoonseasaltflakes
¾ cup(165g)castersugar,plus
2 tablespoonsextra
1 teaspoonfinelygratedlemonrind
1 teaspoonfinelygratedorangerind
200gunsaltedbutter,chilled,chopped
1 teaspoonvanillabeanpaste
1 egg
2 tablespoonsorangejuice
1 tablespoonlemonjuice
1 cinnamonstick
1/3 cup(80ml)coldwater
4 semi-ripepears,peeled,cored,
cutinto2cmpieces
1 cup(80g)flakednaturalalmonds
1 tablespoonicingsugar
1 Combinethehazelnutmeal,flour,
bakingpowder,salt,sugarandrinds
ina bowl.Usingyourfingertips,rub
thebutterintotheflourmixtureuntil
it resemblescoarsebreadcrumbs.
2 Ina smallbowl,whiskthevanilla
beanpasteandeggtogether,then
addtotheflourmixtureandstirto
combine.Workthemixturetoa soft
doughandpressintoa flattened disc.
Encloseinplasticwrapand
refrigerate for 30 minutes.
3 Meanwhile,combinetheorange
andlemonjuice,extra2 tablespoons
ofsugar,cinnamonstickandthe
waterina mediumsaucepan.Bring
totheboil,thenreduceheatand
simmerfor1 minute.Addthepears;
cookovermediumheat,stirring
gently,forabout7 minutesoruntil
thepearsaretender.Removefrom
heatanddrainpearsovera bowl,
reservingthesyrup. Discard the
cinnamonstick.
4 Greasea 19cmx 27cmrectangular
loose-basedflantin.Rolltwo-thirds
ofthedoughbetweentwosheets
ofbakingpaperintoa rectangle
a littlelargerthanthetin.Press
intopreparedpan,trimtheedges
andrefrigeratefor 30 minutes.
Addpastryscrapstoreserved
pastry,encloseinplastic wrap
andrefrigerate.
5 Preheattheovento180°C/160°C
fan.Arrangethepearpiecesover
thebaseofthetart.Topwith
thealmonds,thencrumblesmall
piecesofthereservedpastry
overthetop.Bakeonthelower
shelffor 45 minutesoruntilbrowned.
6 Addthereservedpearjuices
toa smallsaucepanand boil until
thickenedsyrup.
7 Justbeforeserving,dustthetart
withicingsugarandserve drizzled
with the pear syrup.STEP by STEP
1
Foraneasywaytotrimthe
excesspastryfromthesideof
thetin,rolla lightlyflouredrolling
pinoverthetopofthepan– you
will have perfect edges!2
Thereservedpastryalso
becomesaneasycrumble
forthetopofthistart,tryand
keepthepiecessimilar-sized
so it cooks evenly.100 #COOKWITHTHEWEEKLY
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