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Cobnut, Pear and Sticky Toffee Tart

An autumnal tart featuring sweet pears, crunchy cobnuts, and a rich sticky toffee date filling in shortcrust pastry.

BakingVegetarianDessertAutumnalNuts
Estimated Nutrition
Calories
739.1
kcal / serving
5912.4 kcal total
Carbs
81.9g
per serving
655.2 g total
Fat
42.8g
per serving
342.1 g total
Protein
9.8g
per serving
78.2 g total
Cook Time
50
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
2
tbsp
Icing Sugar
1
tsp
Vanilla Extract
1
tsp
Bicarbonate Of Soda
100
g
Light Muscovado Sugar
for the filling
2
tbsp
Treacle
200
g
Light Muscovado Sugar
for the sauce
Dairy
100
g
Unsalted Butter
chilled, cut into 1cm cubes
1
piece
Egg
free-range, lightly beaten
150
ml
Full-Fat Milk
50
g
Unsalted Butter
softened, for the filling
2
piece
Eggs
large, free-range
50
g
Unsalted Butter
for the sauce
250
ml
Double Cream
Fruits
1
tsp
Lemon Juice
200
g
Dates
stones removed, roughly chopped
3
piece
Pears
ripe, medium, peeled, quartered and cored
GrainsCereals
200
g
Plain Flour
for the pastry
100
g
Plain Flour
for the filling
NutsSeeds
50
g
Ground Almonds
100
g
Cobnuts
or hazelnuts, shelled, roughly chopped

Method

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