Hazelnut Meal and Pear Tart
sweet short crust pastry ingredients;125g unsalted softened butter,1 egg,90g icing sugar,30g hazelnut meal,250g plain flour
Place butter,egg,sugar and hazelnut meal in an electric mixer, beat until smooth. Add the flour a little at a time, until all combined then stop mixing.turn onto floured surface and shape into a disk. Wrap in plastic film and refrigerate for 30 minutes.
Hazelnut Meal Tart Filling ingredients; 50g softened butter,100g caster sugar,100g hazelnut meal,2 eggs,1 tablespoon of brandy, 1 teaspoon vanilla extract,4 pears poached, halved and sliced
Roll out the pastry in between baking paper, this helps to keep the pastry from sticking to the rolling pin. Try to get the pastry to 4mm thickness and then use a 25cm tart tin with a removable base. Lift the pastry while on the baking paper and flip into the tin. Just press any breakages back together and smooth out. Trim the edges with a sharp knife and refrigerate for 30 minutes. Pre heat the oven to 160°C. Place butter and sugar in a kitchen mixer beat until light and fluffy, add the hazelnut meal,eggs, brandy and vanilla, beat until combined. Spoon mixture into tart shell and arrange sliced pears evenly around the tart. Bake for 35 to 40 minutes or until the pastry and filling are golden. Serve warm with cream.