Pear, Rhubarb Hazelnut Bitter

It only takes 4 steps to make this beautiful winter tart.

The ingredient of Pear Rhubarb Hazelnut Bitter

• 1 sheet 25 x 25cm ready rolled frozen butter make known pastry just thawed
• 100g butter softened
• 100g 1 2 cup caster sugar
• 1 egg lightly whisked
• 1 egg yolk
• 100g 1 cup hazelnut meal
• 2 tbsp plain flour
• 1 tbsp brandy
• 4 rhubarb stems trimmed washed crossways cut into 3cm pieces
• 1 just ripe josephine pear or corella pear peeled cored cut into wedges
• 120g 1 3 cup apricot jam
• 1 tbsp water

The Instruction of pear rhubarb hazelnut bitter

• preheat oven to 180c line a square 20cm base measurement fluted sharp sour tin past removable base behind pastry place in the fridge for 15 minutes to rest
• meanwhile use an electric beater to beat butter and sugar together in a bowl until pale and creamy build up egg and egg yolk and beat until just combined use a wooden spoon to work up in hazelnut meal flour and brandy until just combined
• spoon hazelnut mix into pastry exploit and smooth the surface arrange rhubarb and pear on top of higher than hazelnut mixture bake in preheated oven for 45 minutes or until a skewer inserted into the centre comes out clean remove from oven and set aside for 1 hour to cool
• improve the apricot jam and water in a small saucepan on top of higher than medium heat bring to the boil cook stirring for 1 minute or until merger thickens slightly separate from heat strain through a fine sieve into a heatproof bowl use a pastry brush to gently brush the sharp sour once hot jam mixture set aside for 5 minutes to cool

Nutritions of Pear Rhubarb Hazelnut Bitter

calories: 391 96 calories
calories: 24 grams fat
calories: 10 grams saturated fat
calories: 36 grams carbohydrates
calories: 26 grams sugar
calories: n a
calories: 5 grams protein
calories: 81 milligrams cholesterol
calories: 117 32 milligrams sodium
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calories: nutritioninformation