Rustic pear and Bramley apple tart
Prep
20 mins
Cook
45 mins
Servings
8
Difficulty
Medium
There's something wonderfully comforting about a rustic fruit tart, and this one is genuinely simple to pull together. The hazelnut pastry base adds a lovely nutty flavour that sets it apart from ordinary tarts, while the pears and Bramley apples create that perfect balance of sweetness and tartness. I love that it comes together in just over an hour from start to table, making it ideal for weekend baking without fuss. Pears are packed with fibre, which is brilliant for digestion, and combined with warming cinnamon and sweet sultanas, this dessert feels both indulgent and nourishing. It's the kind of tart that looks impressive but won't keep you stuck in the kitchen all afternoon.
Ella x
Ingredients
- 50 gramswaitrose love life hazelnuts
- 225 gramsplain flour(plus extra for rolling)
- 140 gramsbutter(chilled and diced)
- 3 tbspgolden caster sugar
- 1waitrose british blacktail egg
- 4pears(peeled, quartered, cored and sliced)
- 2bramley apples(peeled, quartered, cored and sliced)
- 50 gramsessential waitrose sultanas
- 60 gramslight brown soft sugar
- 1 tspground cinnamon
- 2 tspcornflour
- 1 tbspmilk
- 2 tbspmaple syrup(or clear honey)
Detail level
Instructions
- 1
Place the nuts in a food processor and blitz until finely chopped. Add the flour, butter and caster sugar and whizz until all the butter is blended in well. Add the egg and whizz again to form a firm dough - if the mixture seems dry, add 1 tbsp cold water. Shape into a ball and chill for at least 10 minutes.
- 2
Preheat the oven to 180°C, gas mark 4. In a large bowl, toss together the pears, apples, sultanas, brown sugar, cinnamon and cornflour.
- 3
Line a large baking tray with baking parchment. On a lightly floured surface, roll the pastry to a circle about 35cm in diameter. Transfer to the baking tray.
- 4
Spoon the fruit mixture onto the centre of the pastry, leaving a 4cm border all the way around. Fold over the edges and brush the pastry with milk
- 5
Bake for 40-45 minutes until the pastry is golden brown and the fruit is tender and very juicy. Drizzle with the maple syrup or honey. Slice and serve warm or at room temperature with clotted cream or custard.
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