- Step 1
Preheat oven to 180°C. Line a square 20cm (base measurement) fluted tart tin, with removable base, with pastry. Place in the fridge for 15 minutes to rest.
- Step 2
Meanwhile, use an electric beater to beat butter and sugar together in a bowl until pale and creamy. Add egg and egg yolk and beat until just combined. Use a wooden spoon to stir in hazelnut meal, flour and brandy until just combined.
- Step 3
Spoon hazelnut mixture into pastry case and smooth the surface. Arrange rhubarb and pear over hazelnut mixture. Bake in preheated oven for 45 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside for 1 hour to cool.
- Step 4
Combine the apricot jam and water in a small saucepan over medium heat. Bring to the boil. Cook, stirring, for 1 minute or until mixture thickens slightly. Remove from heat. Strain through a fine sieve into a heatproof bowl. Use a pastry brush to gently brush the tart with hot jam mixture. Set aside for 5 minutes to cool.