Light Hazelnut and Pear Tart with Cinnamon

Servings: 6
Prep time: 40
Cooking time: 40
  • - 200 g of whole wheat flour
  • - 100 g of sugar mascobado
  • - 5 pears decane
  • - 1 orange
  • - 50 g of roasted hazelnuts
  • - ½ teaspoon of baking powder
  • - Cinnamon
  • - Sunflower oil
  • - Vin santo
  1. Pour the flour on a pastry board, add half of the sugar, baking powder and finely chopped hazelnuts; mix these ingredients and form the classic fountain. United 4 tablespoons of olive oil and a little vin santo, then mix well, adding more wine if the dough is too dry. Obtained a homogeneous mixture, wrap in plastic wrap and let rest for 30 minutes.
  2. Grate, in the meantime, much of the orange rind and mix with remaining sugar. Then take peeled and sliced pears, place them in a bowl and sprinkle with a mixture of sugar and zest, a bit of orange juice and cinnamon to taste.
  3. Roll out the dough into a 24-26 cm cake tin, greased and floured, leaving a border 1,5 cm high. Prick the bottom with a fork, lay the pears and bake at 180 ° C for 40 minutes.
  4. Let it cool thoroughly before removing it from the mold gently to minimize the risk of breaking.