Michael McLaren is joined by Sarah Boorer, Nine Radio Journalist & Country Women’s Association award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah looks at Pear and hazelnut tarts

Ingredients

1 sheet store-bought frozen puff pastry, just thawed

2 tablespoons Nutella

410g can pear slices in juice, drained, thinly sliced

1 tablespoon Demerara sugar

1 tablespoon hazelnuts, coarsely chopped

Method

1.   Preheat the oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.

2.   Cut the pastry into 4 squares and arrange the pastry squares on the prepared tray. Divide the Nutella evenly between the four squares, spreading it to leave a 2cm border. Arrange the pear slices on top and sprinkle with the sugar and hazelnuts. Fold in the pastry edges to form a border.

3.   Bake the tarts for 10–12 minutes or until the pastry is puffed and golden. Serve with a drizzle of Nutella on top accompanied by a slice of fresh pear if desired.

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