Photo: Sorin Gheorghita
Cobnut, pear and sticky toffee tart
20 ingredients
1 hr + 1 hr
Serves 8
openrecipes
Kentish cobs are cultivated hazelnuts, often larger than the wild variety, and easier to gather. Crunchy and sweet, they partner apples and pears perfectly in this autumnal, nutty, treacly tart.
Estimated Nutrition (whole recipe, rough)
1082
Calories
30g
Protein
32g
Fat
170g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g/7oz plain flour
- 2 tbsp icing sugar
- 100g/3½oz unsalted butter
- 1 free-range egg
- 1 tsp lemon juice
- 200g/7oz dates
- 150ml/5½fl oz full-fat milk
- 3 ripe medium pears
- 50g/1¾oz unsalted butter
- 1 tsp vanilla extract
- 100g/3½oz plain flour
- 1 tsp bicarbonate of soda
- 50g/1¾oz ground almonds
- 2 large free-range eggs
- 100g/3½oz light muscovado sugar
- 2 tbsp treacle
- 100g/3½oz shelled cobnutshazelnuts
- 200g/7oz light muscovado sugar
- 50g/1¾oz unsalted butter
- 250ml/9fl oz double cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes