Preparation
Mix cranberries with the lime juice and leave to soak for at least 1 hour.
Melt the butter and allow to cool.
Very finely chop 50g of hazelnuts, leaving a small amount to the side. Peel, deseed and quarter the pears.
Add 1 tsp of cinnamon and coriander to the cranberries.
Blend sugar, ground nuts, flour, baking powder and cinnamon together and beat in the egg and cooled butter.
Place a thin layer of pastry on the base and around the edges of a greased proof baking tray.
Add the pear mixture.
Do not roll out the remaining pastry, sprinkle on top of the pears
Pre-heat the oven at 200°C and bake for roughly 50 minutes.
Cover the surface with tinfoil to prevent the pastry burning.
Allow to cool before removing from the baking tray.
Dust with icing sugar and serve with fresh whipped cream or vanilla ice cream.