This tart is best eaten the day it’s bakedalthough the dough can be prepared several days in advance.
Recipe: Hazelnut Pear Tart
Hazelnut Pastry Dough
For Hazelnut Pastry Dough: In a food processor,finely grind the hazelnuts and the sugar.
In a medium bowl, combine the hazelnutmixture, flour and salt. Add the butter and mix with a pastryblender until the butter is the size of small peas. Add the water.Mix until the dough comes together. Form the dough into a ball.Chill for 30 minutes.
On a lightly floured work surface, rollthe dough 1/4-inch thick. Line the tart shell with the dough.Refrigerate for 30 minutes.
Preheat the oven to 350°F (175°C).Line the tart shell with parchment paper or foil and fill withpie weights. Bake until the edges are golden, about 20 minutes.Remove paper or foil and weights. Continue to bake until goldenall over, about 10 minutes.
For Pear Filling: Decrease the oven temperatureto 325°F (160°C).
In a bowl, whisk together the egg, yolks,and sugar. Add the cream, creme fraiche, cardamom and salt.
Peel, core and slice the pears 1/8-inchthick. Arrange the pears in a circular pattern in the prebakedtart shell. Pour the custard over the pears until the tart isfull. (There may be extra custard depending on the height ofthe sides of the tart shell.)
Bake until the custard is almost completelyset, about 30 minutes. Cool to room temperature before serving.
1/4 cup (1-ounce) hazelnuts, toasted and skinned
1 1/2 tablespoons granulated sugar
2 cups all-purpose flour
1/8 teaspoon salt
1 cup (2 sticks) cold butter
2 tablespoons ice water
1 large egg
2 large egg yolks
6 tablespoons granulated sugar
3/4 cup heavy cream
6 tablespoons creme fraiche
1/4 teaspoon ground cardamom
Pinch of salt
3 ripe firm pears
1 (9 1/2-inch) tart shell
Makes 8 servings.
If the Hazelnut Pear Tart recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog