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
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 190°C/ 375°F/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.