vegetable cooking spray

1	recipe for 9-inch (23 cm) pastry (recipe here)

1	large egg yolk, beaten with 1 tablespoon water

2	tablespoons (16 g) finely chopped hazelnuts

4	medium Bartlett pears

grated zest and juice of 1 lemon

2	tablespoons (24 g) sugar

1/4	teaspoon (1.25 ml) ground cardamom

2	tablespoons (30 ml) all-fruit raspberry jelly

1. Preheat oven to 350°F (180°C), Gas Mark 4.
2. Lightly coat a large nonstick baking sheet with cooking spray. Roll out dough to form a 10-inch (25 cm) square. Brush lightly with egg mixture. Fold 3/4 inch (1.8 cm) of edges in to form a rim. Brush rim with egg glaze. Pierce pastry all over with a fork. Spread hazelnuts evenly over the bottom of the tart crust.
3. Peel, core, and slice pears. Arrange pear slices decoratively over hazelnuts. Sprinkle with lemon zest and lemon juice. Combine sugar and cardamom Sprinkle over pears.
4. Bake until fruit is tender and crust is golden, about 30 minutes. Remove from oven and using a pastry brush, brush jelly over the hot pears. Serve warm.