Dessert Recipes > Pear and Hazelnut Shortcake

This recipe is part of the September 2007 Recipes Menu

Starter - Courgettes with a Lemon Cashew Centre
Main Course - Roast Pheasant with a Fruity Sauce
Dessert - Pear and Hazelnut Shortcake

How to make pear and hazelnut shortcake:
Two seasonal favourites, pears and hazelnuts combined in a simple-to-make yet impressive-looking dessert. This delicious shortbread completes our autumnal menu.


4oz butter
2oz caster/superfine sugar
3oz hazelnuts skins removed and processed to a fine "flour"
5oz plain/all purpose flour
a little cold water
2 pears peeled, cored and sliced
1/4 pint double or whipping cream whipped
1 tablespoon icing/confectioners’ sugar
(see measure conversions for more information)


- Cream the butter until it is soft.
- Stir in the sugar, nuts and flour.
- Add water to form a soft dough.
- Form into two 7 inch rounds.
- Place on a greased baking sheet.
- Bake at 190 degrees C. for 6-10 minutes.
- Remove from oven and cool on a wire rack.
- Cut one of the rounds into 8 segments.
- Put the cream onto the other round.
- Place pears slices onto the cream.
- Place the cut shortbread segments on top.
- Serve immediately sprinkled with a little icing sugar.