Food Monday ~ Pear & Hazelnut Tart
Pear & Hazelnut Tart
Preheat the oven to 190ºC
Filo Pastry to line flan tin
3 large pears of equal ripeness, peeled cored & halved
Apple juice or water
70g hazelnuts, finely ground *
60g caster sugar
50g butter, softened, but not melted
1 large egg
Put the pears in a saucepan and cover with the apple juice or water. Bring to the boil and simmer very gently until the pears are just tender. This can take 12-40 mins, depending on the variety and ripeness of the fruit.
Line flan tin with 4 or 5 sheets of filo pastry overlapping the sheets. Mix together the hazelnuts, sugar, egg & butter to form a smooth paste and spread over the pastry base.
When the pears have cooled a little slice in 5mm slices and arrange on top of the nut mixture. Bake for 25-30 minutes and ideally, serve immediately with whipped cream or ice cream.
* I like to use roughly crushed pecan nuts to ring the changes in this recipe.
Nancy said,
February 1, 2010 at 2:00 pm
Grannymar,
WHAT?? FILO PASTRY TO LINE FLAN TIN??
What are you talking about?
Where did you get this recipe, from Maxine?
Magpie11 said,
February 1, 2010 at 6:08 pm
I reckon it’s a cheaty way to get a puff pastry effect…
I love hazel nuts but never did get on with pecans (or macadamias either.)
Hazelnut butter is a great substitute for peanut butter…
Baino said,
February 1, 2010 at 8:00 pm
I just gained the 3k I lost reading this!
Grannymar said,
February 1, 2010 at 8:05 pm
Nancy - It might be something to do with the fact that Filo is the only pastry that agrees with me.
Magpie - I will swap the my hazel nuts for your pecans and macadamias!
Baino - But you don’t have to eat all of it!
Nancy said,
February 1, 2010 at 8:28 pm
Yes, GM, but what is Filo ? We poor outcasts over here don’t know this stuff. Help us out,please…..
Vinegar we understand. Filo, not so much !
Grannymar said,
February 1, 2010 at 8:37 pm
Nancy - This pastry is known as Phyllo, filo, or fillo and greek in origin. It is paper-thin sheets of raw, unleavened flour dough used for making pastries in Greece and the middle east. I usually cheat and buy it ready made, either fresh or from the frozen section of the supermarket.
Nancy said,
February 1, 2010 at 9:37 pm
Thanks for the explanation, GM. Now I know what Filo is…
Kay Dennison said,
February 2, 2010 at 1:52 am
I love using phyllo dough. It always dresses up a dish and adds an extra yum.
Grannymar said,
February 2, 2010 at 4:15 am
Nancy - Glad to solve the puzzle for you.
Kay - I love the light crispness.