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
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.