Browse All Recipes

Baked pear and walnut tartines with frontignac, prunes and clotted cream

Australian Gourmet Traveller recipe for baked pear and walnut tartines with frontignac, prunes and clotted cream

By Lisa Featherby
  • 30 mins preparation
  • 4 hrs cooking plus setting, rising, cooling
  • Serves 4
  • Print
Baked pear and walnut tartines with frontignac, prunes and clotted cream
Tartines (sweet or savoury) are French open-faced sandwiches. If you don’t have time to make walnut bread, use bread from the bakery with a good crust.


  • 80 gm pure icing sugar (½ cup)
  • 3 clapp pears, peeled and cut into 2cm pieces
  • 20 gm unsalted butter
  • 125 ml white frontignac or other dry semi-sweet white wine (½ cup)
  • 12 pitted prunes
  • ½ tsp vanilla paste
Clotted cream
  • 300 ml cream (45% milk fat)
Walnut bread
  • 360 gm bread flour, plus extra for handling
  • 1 tsp dry yeast
  • 2 tsp raw sugar
  • 120 gm walnuts, toasted
  • 1 tsp walnut oil


  • 1
    For clotted cream, place cream into a 2-cup capacity shallow bowl. Place bowl into a cloth-lined baking dish or saucepan and pour enough boiling water to come halfway up the sides. Cook over low heat until fat separates and rises to the top (about 3½ hours). Cool to room temperature, then cover with plastic wrap and refrigerate until set (about 2 hours).
  • 2
    Meanwhile, for walnut bread, combine half the flour and ½ teaspoon salt in a bowl and make a well in the centre. In a separate bowl, combine yeast and sugar with ½ cup lukewarm water. Pour into flour mixture and mix to form a batter, then stand, covered with a tea towel, until foamy (about 10 minutes). Add another 120ml water to the batter and mix to combine. Gradually add remaining flour, mix to form a dough, then turn onto a lightly floured surface and knead until smooth and elastic (about 5 minutes), adding more flour if necessary to prevent dough being too sticky. Flatten dough, add walnuts and walnut oil, knead until well combined. Place in a bowl, cover with plastic wrap and stand until doubled in size (about 30 minutes). Roll into a 30cm log, stand covered with a tea towel until doubled in size (about 30 minutes). Meanwhile, preheat oven to 220C. Bake bread for 10 minutes, spraying water into oven occasionally so a crust forms. Reduce oven to 190C. Cook until golden and sounds hollow when tapped (20-30 minutes). Cool, thickly slice, lightly toast and place on a heavy-based baking paper-lined oven tray.
  • 3
    Heat icing sugar in a large frying pan over medium-high heat until dissolved and starting to caramelise. Add pear and butter and cook until caramelised (5 minutes). Add remaining ingredients and cook until reduced to a syrup (about 5 minutes). Using a slotted spoon, spoon pears and prunes over walnut bread, then bake until golden (15 minutes). Drizzle with syrup and serve with cream.
  • undefined: Lisa Featherby