for 8 pieces

Pastry dough

200 g	brown flour
1 tbsp	sugar
¼ tsp	salt
100 g	butter, cold, cut into pieces
1	egg, beaten

Tart

50 g	cashew nuts, finely chopped
500 g	pears, deseeded, thinly sliced
3 tbsp	liquid honey
2 tbsp	lemon juice
4 sprig	thyme, leaves torn off
30 g	cashew nuts, coarsely chopped

How it's done

Pastry dough

Mix the flour, sugar and salt in a bowl. Add the butter and rub by hand to form a crumbly mixture. Add the egg, mix quickly to form a dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Tart

Roll out the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper, transfer to a baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork. Spread the nuts over the base of the tart, arrange the pears on top. Combine the honey, lemon juice and thyme, brush the pears with the glaze. Fold any overhanging edges over the pears. Sprinkle the nuts on top.

To bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 220°C.

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