for 8 pieces

Dough

4	pears
2 tsp	lemon juice
1 tbsp	water

50 g	butter
150 g	sugar
1 pinch	salt
2	eggs

1	organic lemon
150 g	ground hazelnuts

200 g	white flour
1 tsp	baking powder

Topping

4	pears
1 ½ tbsp	sugar

Apricot glaze

100 g	apricot jam
1 tbsp	water

How it's done

Prepare the tin

Line a spring form tin (24 cm diameter) with baking paper, grease the rim.

Dough

Peel and core the pears and chop into pieces. Simmer the pears, lemon juice and water, covered, over a low heat, for approx. 10 mins. until soft, puree, leave to cool.

Mix the butter, sugar and salt in a bowl. Add the eggs and continue to stir until the mixture becomes paler in colour.

Grate in the lemon zest, pear puree and nuts.

Mix the flour and baking powder, mix into the dough and transfer to the prepared tin.

Topping

For the topping, peel and core the pears, halve them and slice into them very finely, so that they don't fall apart, then arrange on the dough. Sprinkle over the sugar.

Bake

for approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin, place on a cooling rack and allow to cool completely.

Apricot glaze

Heat the apricot jam and water in a small pan and coat the pear tart with the mixture.

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