Pear and Hazelnut Shortcake Recipe

Pear and Hazelnut Shortcake Recipe

Ingredients : Serves 8

100 g/4 oz butter or margarine

50 g/2 oz caster (superfine) sugar

75 g/3 oz ground hazelnuts (filberts)
140 g/5 oz plain (all-purpose) flour
15 ml/1 tbsp water
150 ml/0.25 pt double (heavy) or whipping cream, whipped
2 pears, peeled, cored and sliced
15 ml/1 tbsp icing (confectioners') sugar, sifted

Method :

Beat the butter or margarine until soft, then beat in the sugar, nuts and flour. Add the water and mix to a soft dough. Divide the dough in half and form each into a ball. Pat each ball into a round about 18 cm/7 in in diameter, place the rounds on a greased baking (cookie) sheet and bake in a preheated oven at 190C/ 375F/gas mark 5 for 10 minutes until lightly golden round the edges. Cut one round into eight segments. Allow to cool on the baking sheet.


An hour before the shortcake is needed, place the whole round on a serving plate. Spread half the cream on top, then cover with the pear slices. Put the remaining cream in a piping bag with a large star nozzle and pipe eight large rosettes on top of the pears. Lay each triangle of pastry (paste) on top of the rosettes of cream so that it rests at an angle. Sprinkle with the icing sugar and serve within an hour.

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