Pear and Walnut Tart
- **1 x 445g Spelt Shortcrust Pastry
- 100g unsalted butter
- 100g golden caster sugar
- 100g walnuts, ground in a food processor
- 2 eggs
- 1 tablespoon finely chopped preserved lemon peel (making sure flesh is removed, peel is well rinsed before chopping)
- 400g pears, peeled, quartered and cored
- 1 tablespoon apricot jam, to glaze
**Note: we no longer produce Gluten Free Pastry. However, if you’re wheat intolerant and can eat spelt, our Spelt Shortcrust Pastry is a great alternative.
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Step 1 - click here to display
Preheat oven to 180°C (160°C fan-forced), lightly grease a 12cm x 36cm rectangle tart tin with removable base line with baking paper.
Dust your work surface, pastry and rolling pin in a gluten free flour of your choice. You may need to use additional dusting flour during rolling to prevent sticking, push down on the log using the palm of your hand and form the dough into a round ball. Roll the pastry forward then backward then pick the dough up and turn it a quarter turn and repeat rolling, working in this manner you are continually moving the pastry around and occasionally turning it over, if it becomes slightly sticky add more dusting flour. Roll pastry to 5mm thick.
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To check if the pastry is the correct size for the tart tin, place the tart tin over the pastry. Carefully roll the pastry up onto the rolling pin and gently unroll over the tart tin. Gently ease the pastry into the shell, if the pastry tears in any spots simply push the pastry together to repair. cover and chill in the refrigerator for 15 minutes.
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Meanwhile to make the walnut frangipane, cream the butter and sugar together until pale and fluffy. Add eggs, one at a time, beating until each has been incorporated. Add the ground walnuts and preserved lemon, mixing until well combined. Spoon the frangipane into the prepared tart shell and spread evenly.
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Place the pear quarters on top of the frangipane mixture. Place tart tin in oven and bake for 1 hour or until the frangipane is puffed and golden.