Pears and blackberries with shortcrust pastry

Preheat the oven to 180 ºC.

Peel the pears, halve in length and remove the core. Cut each half into 2 parts.

Put the pears and blackberries in a frying pan and sprinkle with the caster sugar and port.

Let the sugar melt on low heat in 10 min. Scoop occasionally.

Grate the yellow skin of a clean-scrubbed lemon and squeeze out one half. Mix the juice and grate through the fruit.

Spoon the fruit with the cooking liquid in an oven dish.

Put the flour together with the diced butter and the salt in a large bowl. Knead quickly with your fingertips into crumbs.

Knead the cane sugar quickly with your hands.

Divide the hazelnuts with the shortcrust pastry over the fruit. Bake for about 35 minutes in the middle of the oven until the top is golden brown and bubbled.