Celebrate your feijoa and pear harvest with this tart-like dessert. 

Recipe: Jane Wrigglesworth

Fresh or frozen feijoa pulp can be used for this recipe.

Time: 1 hour, 20 minutes (not including chilling time for pastry)

INGREDIENTS

2½ cups flour, plus 2 extra tbsp
225g butter, cut into pieces
3 tbsp sugar, plus 1 extra tsp
1 tsp salt
½ cup ice water
½ cup whole walnuts
1½ cups chopped feijoa flesh
2 pears, sliced
1-2 tbsp cream
extra sugar, for dusting
honey to serve

METHOD

Place 2½ cups flour, butter, 1 tsp sugar and salt in food processor and mix to a coarse crumb. Add the ice water and mix until the dough holds together when squeezed but is still slightly crumbly. Add more water if necessary, one tablespoon at a time. You may not need to use all the water.

Turn the pastry onto a lightly floured bench and knead with your hands until the dough comes together. Wrap in plastic cling film and chill in the fridge for 1 hour.

Preheat the oven to 180°C.

Place the walnuts, 3 tbsp of sugar and 2 tbsp of flour in the food processor and grind roughly. Remove the pastry from the fridge and place on a floured surface. Roll into a circle, about 5mm thick. Transfer to a greased or lined baking tray.

Spread over the chopped feijoas, leaving a 10cm border, sprinkle with the walnut mixture, and place the pear slices on top. Fold the edges over and sprinkle with sugar.

Bake until pastry is golden brown, 60-70 minutes.

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