RECIPE: Pear Tart with Hazelnut Pastry

For the pastry:yes fin.JPG

  • 2 cups roasted hazelnut flour
  • ¼ teaspoon pink himalayan salt
  • 2 tablespoons melted coconut oil
  • 1 large egg

For the filling:

  • 3 pears
  • ¼ cup coconut sugar
  • 1 tsp ground cinnamon
  • juice of 1/2 a lemon 
  • 2 tbsp buckwheat flour

 

  1. To make the pastry: Line a pie dish or baking tin with baking parchment.
  2. Place all ingredients in a food processor and pulse together until a ball of dough forms.dough
  3. Press the dough into the lined pie dish and refrigerate for 1 hour.crust.JPG
  4. Preheat the oven to 190ºC
  5. To make the filling: Remove the stalk from the pears and slice in half vertically. Use a teaspoon to remove the core then slice horizontally into 1/2cm thick pieces, there’s no need to peel them as the skins will melt when baked.core
  6. Add to a large mixing bowl with the other ingredients and gently mix to coat them completely, be careful not to break the pears as the riper they are the more delicate the slices will be. Set aside for 15 minutes
  7. Take the refrigerated dough out then arrange the pear slices in concentric circles, overlapping them. If you have broken pear pieces hide them at the bottom!yes pre
  8. Pour any juice at the bottom of the bowl over the pears.
  9. Bake for 50-55 minutes until golden brown and deliciously fragrant.
  10. Cool thoroughly on a rack before serving.

 

 

 

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