Roasted Pear Tart with Honeycomb, Hazelnut Praline and Mascarpone | Daylesford Macedon Life

Ingredients

• Sable pastry:
• 375g plain flour
• 225g unsalted butter, diced and chilled
• 125g pure icing sugar
• 1 whole egg
• 1 egg yolk
• Frangipane filling:
• 230g butter, room temperature
• 230g caster sugar
• 280g almond meal
• 80g plain flour
• 6 eggs
• 2 tsp vanilla
• 1 orange juiced and zested
• Roasted pears:
• 6 Beure Bosc pears
• 2 tbsp butter
• 1/2 cup brown sugar
• Honeycomb:
• 200g sugar
• 120g honey
• 2 tsp bi carb soda sifted
• Hazelnut Praline:
• 1 cup roasted and peeled hazelnuts
• 1 cup sugar
• 1/3 cup water