Hazelnut and Pear Torte

16 Jul

Its been a while since my last post. I have been back to Singapore for a short 2 week holiday just to visit family and friends. It was durian season in Singapore at the moment and the streets were filled with this aromatic/pungent, spikey fruit. Its been years since I have had durian and so I had it everyday while I was there – I HEART Durians. Some people reckon it smells of body ordour and tastes like smelly feet but because I grew up in a family that thinks durian is just about the best thing God has placed on this earth, I can’t really correlate with the whole smelly feet/ body ordour thing.

Anyway, after 2 weeks of lovely warm weather and eating copious amount of durians and other fantastic Singaporean local food, I return to the bitter Melbourne cold. Its been harder and harder coming back to this city which I now call home. I made this hazelnut and pear torte to cheer myself up a little. Its winter here and pears are in season. I found this recipe in last month’s delicious magazine and added a few touches to it. It turned out to be really good. It was really easy but I reckon it would have tasted better with a sweet paste crust. This is nice though if you want to whip up a quick, easy dessert


Here’s the recipe.

Ingredients for poached pears:

  • 300 ml white wine
  • 400 ml water
  • zest from 1 orange
  • beans from 1 vanilla pod
  • 1 cinnamon stick
  • 150 grams caster sugar
  • 2 pears

Ingredients for the torte:

  • 100 grams hazelnut meal
  • 110 grams caster sugar
  • 50 grams plain flour
  • 1/2 tsp baking powder
  • 2 eggs
  • 60 ml full cream milk
  • 1 tsp vanilla essence
  • 80 grams unsalted butter (melted and then cooled)
  • 20 grams chopped butter
  • 2 ripe pears
  • Boiled apricot jam to glaze


  1. Preheat oven to 170 degree Celsius.
  2. Grease a 26 cm loose bottomed tart pan.
  3. Peel and core the pears and cut them into wedges.
  4. Pace the rest of the ingredients for poached pears in a saucepan and boil the pears till they are a little tender.
  5. Place the hazelnut meal in a large bowl and sift the flour, baking powder and salt into the nut mixture and toss together with your fingers.
  6. In a separate bowl, whisk the eggs till frothy and then whisk in the milk, vanilla and melted butter.
  7. Combine the egg mixture and the nut mixture and stir together until well combined.
  8. Pour the mixture into the tart pan.
  9. Place the poached pear wedges on top of the tart and press them down gently.
  10. Sprinkle a little sugar on top of the pears and place bits of the chopped butter on top of them.
  11. Bake the torte in the oven for 25 to 30 min.
  12. Transfer to a wire and brush the boiled apricot jam over the top of the tart.
  13. Serve with cream.

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