Name: Pear & Walnut Tart
Yield: Makes one 25 cm tart, 8 servings
Ingredients: 225 g apricot jam; 2 tablespoons water; 55 g walnut pieces, finely chopped; Icing sugar for finishing; 5 ripe Williams pears, about 900 g; 2 tablespoons lemon juice; 2 litres iced water; 1 tablespoon clear pear brandy, optional; 1 vanilla pod; 1 cinnamon stick; 110 g sugar; 110 g walnut pieces; 85 g unsalted butter, softened; Pinch of salt; 1 medium egg; ¼ teaspoon ground cinnamon; 100 g light brown sugar; 1 medium egg yolk; 4 tablespoons plain flour; ½ teaspoon baking powder

Preparation info

Makes one 25 cm tart,
8
servings

Difficulty
Easy

Appears in

Bake!

By Nick Malgieri

Published 2010

About

This was always one of the most popular items sold by my Total Heaven Baking Company in the early 1980s. Poaching the pears first is a little extra work, but you can do it for up to five days in advance of assembling the tart; just chill them in their poaching liquid. The variations to this tart are almost infinite - just change the fruit or the nuts in the filling.