Maple Pear Tart

Ready in 1 hour + cooling Serves 8-10

350g sweet shortcrust pastry or 1½ sheets store-bought shortcrust pastry, joined

2 Tbsp maple syrup, to glaze Mascarpone or vanilla icecream, to serve

HAZELNUT FILLING

100g butter, at room temperature 2 eggs

1 cup roasted shelled hazelnuts or ground hazelnuts

¼ cup sugar

2 Tbsp maple syrup

1 Tbsp brandy (optional)

1 tsp vanilla extract ½ tsp finely grated orange zest

½ cup flour

2 unpeeled pears, quartered and cored

Preheat oven to 180C fanbake. Place an oven tray in the oven to heat — the tart will sit on this and the heat will help the base to crisp.

Roll out the pastry to a circle about 32cm in diameter and gently lay into a 26cm loosebottomed tart tin, pressing into the corners and ensuring a little overhang around the edges of the tin. Trim the edges and chill. While the pastry is chilling, make the filling. Combine butter, eggs, hazelnuts or ground hazelnuts, sugar, maple syrup, brandy (if using), vanilla and orange zest in a food processor and whizz to a smooth paste.

Add flour and pulse to just combine. Spread evenly into the chilled tart case.

Cut each pear quarter lengthways into 5-6 thin slices, then arrange each quarter on top of filling, retaining its shape and pressing slightly to fan the slices.

Bake until the tart is golden and set in the centre (about 40 minutes). Brush with maple syrup while hot and leave to cool in the tin. Remove from tin and serve with mascarpone or icecream. This tart will keep in an airtight container in the fridge for 3-4 days. Return to oven for 10 minutes to heat through before serving.