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How to make Pear, rhubarb & hazelnut tart

Yield = 8
Prep time: 0:15
Cook time: 0:50
Total time: 1:05

Ingredients

  • 1 sheet (25 x 25cm) ready-rolled frozen butter puff pastry, just thawed
  • 100g butter, softened
  • 100g (1/2 cup) caster sugar
  • 1 egg, lightly whisked
  • 1 egg yolk
  • 100g (1 cup) hazelnut meal
  • 2 tablespoons plain flour
  • 1 tablespoon brandy
  • 4 rhubarb stems, trimmed, washed, diagonally cut into 3cm pieces
  • 1 just-ripe Josephine pear or Corella pear, peeled, cored, cut into wedges
  • 120g (1/3 cup) apricot jam
  • 1 tablespoon water

Method

  • Step 1 Preheat oven to 180C. Line a square 20cm (base measurement) fluted tart tin, with removable base, with pastry. Place in the fridge for 15 minutes to rest.
  • Step 2 Meanwhile, use an electric beater to beat butter and sugar together in a bowl until pale and creamy. Add egg and egg yolk and beat until just combined. Use a wooden spoon to stir in hazelnut meal, flour and brandy until just combined.
  • Step 3 Spoon hazelnut mixture into pastry case and smooth the surface. Arrange rhubarb and pear over hazelnut mixture. Bake in preheated oven for 45 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside for 1 hour to cool.
  • Step 4 Combine the apricot jam and water in a small saucepan over medium heat. Bring to the boil. Cook, stirring, for 1 minute or until mixture thickens slightly. Remove from heat. Strain through a fine sieve into a heatproof bowl. Use a pastry brush to gently brush the tart with hot jam mixture. Set aside for 5 minutes to cool.