TIP: Hazelnut meal and hazelnuts can be replaced with almond meal and flaked almonds, if preferred. Tarts will keep in an airtight container in the fridge for up to four days. Tart can be warmed in the microwave.
Ingredients
Method
Melt butter in a small saucepan over medium heat until golden, being careful not to burn it. Set it aside to cool slightly.
Meanwhile, grease eight 10cm round x 2cm deep (base measures 8cm) non-stick, loose-base, fluted flan tins with extra butter. Line bases with rounds of baking paper. Place on a large oven tray.
Sift icing sugar and flour into a large bowl. Stir in hazelnut meal.
Whisk egg whites in a large bowl until just frothy. Add to flour mixture with melted butter and vanilla. Gently stir until combined. Stand for 5 to 10 minutes until thickened (this helps prevent mixture leaking through tins). Divide mixture evenly among prepared tins. Smooth over tops. Top with blackberries and sliced pear. Sprinkle with hazelnuts.
Cook in a moderate oven (180C) for 20 to 25 minutes, or until golden and a skewer inserted into centre of tarts comes out clean. Stand in tins for 5 minutes. Loosen around edges with fingertips. Lift tarts from tins.
Dust tarts with extra icing sugar. Serve with cream.
