Name: Pear and hazelnut frangipane tart
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 3/4 cup (75g) hazelnut meal; 80 gram butter, softened; 1/3 cup (75g) caster sugar; 1 teaspoon vanilla paste; 1 egg; 1 (445g) packet Careme sour cream shortcrust pastry, thawed; 3 large (1kg) beurre bosc pears (or 4 small); icing sugar and vanilla ice-cream, to serve

Ingredients

3/4 cup (75g) hazelnut meal

80 gram butter, softened

1/3 cup (75g) caster sugar

1 teaspoon vanilla paste

1 egg

1 (445g) packet Careme sour cream shortcrust pastry, thawed

3 large (1kg) beurre bosc pears (or 4 small)

icing sugar and vanilla ice-cream, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced) Line a large 30cm x 40cm oven tray with baking paper.

2.Combine hazelnut meal, butter, sugar, vanilla and egg in a medium bowl; stir until smooth.

3.Place pastry on the prepared tray. Roll over the sides by 1cm to create an edge.

4.Spread the hazelnut mixture evenly over the pastry. Halve and core the pears; slice thinly, leaving the top intact. Fan the pears over the hazelnut mixture.

5.Bake tart on the bottom shelf for 20 minutes, reduce heat to 180°C (160°C fan-forced); bake for a further 10 minutes or until the pastry is golden brown and cooked through.

6.Dust with sifted icing sugar and serve with vanilla ice-cream, if desired.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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