Pear and hazelnut Bakewell
Serves 8
A little effort
Total time:
+ cooling
Sweet pastry filled with the best frangipane and topped with pears. This is one of our favourite sweet recipe combinations for a dinner-party dessert or even afternoon tea.
Skip to ingredients
- 1 × 375g block sweet pastry
- 100g buttersoftened
- 100g golden caster sugar
- 2 eggs
- 110g hazelnutsfinely ground
- 3 tbsp plain flour
- ½ tsp baking powder
- 1 orangezested
- 3-4 small pearsvery ripe
- 2-3 tbsp raspberry jam
- 2 tbsp apricot jamsieved
Nutrition: per serving
- kcal536
- fat33.7g
- carbs48.4g
- fibre3.8g
- protein7.8g
- salt0.8g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry on a floured worksurface and use it to line a long, rectangular, loose-bottomed tart tin approx. 34 × 11cm or a 22-23cm circular tin. Line with baking paper and baking beans, and bake for 15 minutes.
step 2
Meanwhile, beat the butter and sugar until creamy, then beat in the eggs, hazelnuts, flour, baking powder and orange zest.
step 3
Peel the pears, cut them in half and scoop out the cores. Put them cut-side down on a board and slice vertically through each one at 5mm intervals, leaving the pieces attached at the stem end.
step 4
When the pastry is cooked, lift out the paper and beans, then put back in the oven to dry out for a further 5 minutes. Spread the raspberry jam over the pastry base, then scoop the hazelnut mix into the pastry case. Press down carefully on the pears to fan them out a little and lift them onto the hazelnut mixture.
step 5
Bake for 25-30 minutes or until the filling is puffed and golden. Brush the top with apricot jam and leave to cool until just warm.
