Project Description

You need

1 packet butter puff pastry (frozen)

½ small jar chocolate hazelnut spread

5 small pears

250ml chenin blanc or chardonnay wine

Optional: icing sugar, whipped cream or icing sugar

To prepare

Preheat the oven to 200°C

Defrost the pastry, preferably in the fridge, or in a cool place

Cut the pears in half and remove the core and pips (do not peel)

Place the wine in a shallow dish, arrange the pears in the wine, cut side down

Cover with plastic wrap and microwave on full power for 3 minutes

Allow the pears to cool in the wine (you can do this a few hours ahead of time

Place the pastry on a lightly greased or sprayed baking pan. DO NOT use a silicone mat – this prevents the pastry from crisping!

Cut the pastry in half lengthwise.

Spread a generous layer of chocolate spread onto the pastry, about 3mm thick, but do not spread to the edge.

Place the pears on a board or plate (discard the wine, or use it as a ‘cordial’ topped up with sparkling water). Slice each pear half 3-4 times from the base, but not through to the top.

Arrange the pears on the pastry, ‘fanning’ them slightly.

Using a sharp knife lightly ‘crimp’ the edges of the pastry.

Bake for 12-15 minutes, turning the tray half way

Best served warm with cream or a scoop of vanilla ice cream

Optional: Dust with icing sugar and a sprinkling of chopped hazelnuts

For a special occasion it will be neater to make individual tarts using half a pear per serving.