Thanks for logging in.

You can now click/tap WATCH to start the live stream.

Thanks for logging in.

You can now click/tap LISTEN to start the live stream.

Thanks for logging in.

You can now click/tap LATEST NEWS to start the live stream.

LISTEN
Watch
on air now

Create a 2GB account today!

You can now log in once to listen live, watch live, join competitions, enjoy exclusive 2GB content and other benefits.


Joining is free and easy.

You will soon need to register to keep streaming 2GB online. Register an account or skip for now to do it later.

Advertisement
Advertisement
Advertisement

Cooking with Sarah

Michael McLaren

Michael McLaren is joined by Sarah Boorer, Nine Radio Journalist & Country Women’s Association award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

 

This week Sarah looks at Pear and hazelnut tarts

 

Ingredients

1 sheet store-bought frozen puff pastry, just thawed

2 tablespoons Nutella

410g can pear slices in juice, drained, thinly sliced

1 tablespoon Demerara sugar

1 tablespoon hazelnuts, coarsely chopped

 

 

Method

1.   Preheat the oven to 220°C (200°C fan-forced). Line a large baking tray with baking paper.

2.   Cut the pastry into 4 squares and arrange the pastry squares on the prepared tray. Divide the Nutella evenly between the four squares, spreading it to leave a 2cm border. Arrange the pear slices on top and sprinkle with the sugar and hazelnuts. Fold in the pastry edges to form a border.

3.   Bake the tarts for 10–12 minutes or until the pastry is puffed and golden. Serve with a drizzle of Nutella on top accompanied by a slice of fresh pear if desired.

Download this podcast here

Michael McLaren
Advertisement