PEAR AND HAZELNUT TARTS

You will need 4 individual tart moulds

Ingredients :

1 x Empire Pastry Vanilla Bean Sweet Shortcrust Sheet, defrosted

Poached Pears

2 Bure Bosc Pears, peeled and cored

1Vanilla Bean, seeds scraped

1/2 Cup Caster Sugar

400ml White Wine

Water

Tart

1 Cup Hazelnut Meal

1/2 Cup Caster Sugar

100g Butter, softened

1 egg + 1 yolk

30g Plain Flour

method:

Step 1: Pre-heat oven to 200°C.

Step 2: Spray the tart tins, cut pastry to size and work into tins. Blind bake for 12 mins until pastry is golden.

Step 3: In a saucepan, place all the ingredients for the poached pears, bring to a simmer and cook until the pears can be easily pierced with a knife. Leave to cool.

Step 4: To make the frangipane, beat the butter and sugar until pale and creamy. Add the egg and egg yolk, mix until just combined. Stir in the hazelnut meal and flour using a wooden spoon.

Step 5: Spoon mixture into tart shells.

Step 6: Slice the pears and arrange on top of the frangipane.

Step 7: Reduce oven to 180°C. Bake tarts for 20 minutes or until frangipane is set.

Step 8: Remove from oven, brush the top of tarts with some of the poaching liquid, set aside and cool.

Serve with cream or ice-cream.