Cobnut, pear and sticky toffee tart Archive
Kentish cobs are cultivated hazelnuts, often larger than the wild variety, and easier to gather. Crunchy and sweet, they partner apples and pears perfectly in this autumnal, nutty, treacly tart....
Ingredients
- 200g/7oz plain flour
- 2 tbsp icing sugar
- 100g/3½oz unsalted butter, chilled, cut into 1cm/½in cubes
- 1 free-range egg, lightly beaten
- 1 tsp lemon juice
- 200g/7oz dates, stones removed, roughly chopped
- 150ml/5½fl oz full-fat milk
- 3 ripe medium pears (approximately 500g/1lb 2oz), peeled, quartered and cored
- 50g/1¾oz unsalted butter, softened
- 1 tsp vanilla extract
- 100g/3½oz plain flour
- 1 tsp bicarbonate of soda
- 50g/1¾oz ground almonds
- 2 large free-range eggs
- 100g/3½oz light muscovado sugar
- 2 tbsp treacle
- 100g/3½oz shelled cobnuts or hazelnuts, roughly chopped
- 200g/7oz light muscovado sugar
- 50g/1¾oz unsalted butter
- 250ml/9fl oz double cream
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