1 x 375 g shortcrust pastry block
100 g butter, softened
100 g golden caster sugar
110 g hazelnuts, finely ground
3 tbsp plain flour
½ tsp baking powder
1 orange, zested
3- 4 small pears, very ripe
2- 3 tbsp raspberry jam
2 tbsp apricot jam, sieved
- Heat the oven to 190C/fan 170C. 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.
- Meanwhile, beat the butter and sugar until creamy, then beat in the eggs, hazelnuts, flour, baking powder and orange zest.
- 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.
- 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.
- 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.