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.

9 thoughts on “Food Monday ~ Pear & Hazelnut Tart

  1. Nancy



    What are you talking about?

    Where did you get this recipe, from Maxine?

  2. Magpie11

    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…

  3. Grannymar Post author

    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! 😉

  4. Nancy

    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 !

  5. Grannymar Post author

    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.


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