prep: 10mins
cook: 45mins
serves: 8

Ingredients

  • 4 small beurre bosc pears peeled halved & cored
  • zest of 1/2 lemon
  • 2 cups white wine
  • 2 cups red wine
  • 2 cinnamon quills
  • 1 1/2 cups caster sugar
  • 1 vanilla bean, cut in half, both halves split, seeds scraped,
  • 220g butter, chopped
  • 1/3 cups demerara sugar
  • 1/2 cups plain flour, sifted
  • 1 1/4 cups icing sugar, sifted
  • zest of 1/2 a lemon, finely grated
  • 1 1/2 cups hazelnut meal
  • 6 extra large egg whites
  • 1/2 tsp cream of tartar
  • Bulla Dollop Cream, to serve

Red & White Pear Hazelnut Tart With Dollop Cream

method

  1. Place red and white wine in 2 separate pans, each with 1 cinnamon quill, 3/4 cup caster sugar, half the rind and half the vanilla pod and seeds. Stir over low heat for 5 minutes to dissolve sugar, add 4 pear halves to each pan. Poach over medium-low heat for 10 minutes or until just tender (this will depend on ripeness of pears), leave pears to cool in liquid.
  2. Remove pears from liquid using a slotted spoon and set aside. Increase heat to high and boil the 2 syrups for 8-10 minutes or until syrupy. Allow to thicken on cooling.
  3. Preheat oven to 200°C (180°C fan forced).
  4. Grease a 24cm round loose bottom fluted tart tin well with 20g of the total butter and sprinkle with demerara sugar to coat tart pan well, discard excess sugar. Place prepared tart tin on an oven tray.
  5. Melt remaining 200g butter in a large bowl, add sifted flour and icing sugar, stir until smooth. Stir in lemon zest and hazelnut meal. Whip egg whites with cream of tartar in a large bowl with an electric mixer on medium speed for 5-7 minutes until soft peaks form. Gradually fold the egg whites into the hazelnut mixture. Spoon mixture into prepared tart tin.
  6. Arrange 3 red wine and 3 white wine, pear halves (keep remaining 2 halves for another use) on top of tart alternating red and white pears. Bake for 30 -35 minutes or until golden and just set. Transfer to a wire rack to cool.
  7. To serve, place tart on serving plate and serve with a dollop of Bulla Dollop Thick Cream and a drizzle of each of the wine syrups.