Fruity

Pear and hazelnut bakewell
1. 

375g sweet pastry
100g butter, softened
100g golden caster sugar
2 eggs
110g hazelnuts, finely ground (spice grinder)
3 tbsp plain flour
Half 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 170C. Roll out the pastry on a floured work surface and use it to line a long rectangular, loose-bottomed tart tin (approx. 34 x 11 cm 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 boord 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 until the filling is puffed and golden. Brush the top with apricot jam and leave to cool until just warm.

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