Pears wrapped in walnut pastry

Chausson à la poire et aux noix

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 10

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

These were served to my children in the countryside around the Drôme, where fruit trees are abundant. They looked pretty and the boys loved them, so now we make them at home every autumn.


  • 4 firm pears with stalks
  • 25 g (1 oz) plain flour


For the walnut pastry, whizz the walnuts in a blender until finely ground. Combine with the flour in a bowl, add the butter and rub together quickly with your fingertips until the mixture resembles breadcrumbs. Add the sugar and mix through. Whisk the egg, then stir into the pastry mixture using a round-bladed knife to form a dough ball. Wrap in cling film and chill in the fridge for 1 hour.