A Word From The Cook
“This Tart is lightly sweet with a creamy, crunchy texture from the pears and hazelnuts.”
- Tart Crust
- ¼ Cup ground toasted hazelnuts
- 1 ¼ Cups all-purpose flour, plus extra for rolling
- ½ Teaspoon salt
- 2 Teaspoons sugar
- 4 Tablespoons cold unsalted butter, cut into small pieces
- ¼ Cup cold vegetable shortening
- 3 Tablespoons cold sour cream
- 1 Tablespoon ice water
- Pear and Hazelnut Tart Filling
- ½ Cup (1 stick) unsalted butter, cut into pieces
- ½ Cup sugar
- 1 Large egg
- 1 Large egg yolk
- 1 Tablespoon heavy whipping cream
- ½ Cup finely ground hazelnuts
- 1 Tablespoon all purpose flour
- 3 Firm, ripe pears (Bosc, Bartlett or Red)
- 2 Tablespoons brandy, B&B or Cognac
- 1 1/2 Tablespoons sugar
- Bake in a Tart Pan with Removable Bottom
Step 1 – Toast Hazelnuts and Prepare Dough for Crusts
Toast 1 cup hazelnuts in the oven for 10 minutes at 350 degrees.
Rub skins off while warm (not all skin will come completely off).
Grind them finely in food processor with metal blade.
Combine ¼ cup nuts, flour, salt and sugar in food processor fitted with metal blade.
Add butter and shortening and pulse into course meal.
Add sour cream and then bits of water until a ball of dough begins to form – you may not need all the water.
Turn out dough onto a flour dusted surface and mold into a 1 inch thick disk.
Wrap disk in plastic and refrigerate for a minimum of 30 minutes or overnight.
Step 2 – Form Crust in Tart Pan and Blind Bake
Preheat oven to 425 degrees.
On a lightly floured surface, roll dough out evenly in a circle that will cover the bottom and edges of your tart pan.
Roll the dough around the rolling pin and lift it over the tart pan.
Press dough into place in the tart pan and adjust any overhang or tears in the dough. Dough should be lightly pressed into the edges of the tart pan.
Freeze tart shell in pan for at least 20 minutes (or up to one month).
When ready to bake, line tart shell with foil and fill with dried beans, rice or pie weights.
Blind bake for 20 minutes, then remove weights and foil and bake for another 5 minutes or so, or until crust is golden brown
Cool crust on baking rack and reduce oven temp to 400 degrees.
Step 3 – Prepare Filling, Assemble Tart and Bake
Cream butter and sugar in food processor fitted with a metal blade, stop and scrape down as needed.
Add eggs, heavy cream, and continue to blend thoroughly.
Scatter ground nuts and flour over the butter mixture and process until blended.
Refrigerate mixture while preparing the pears.
Halve and core the pears, then cut length-wise in 1/9 inch slices, leaving skins on.
Spread the filling evenly over bottom of tart.
Arrange pears over the filling, starting from the outside edge, overlapping pears around and up into the middle in concentric circles.
Brush pears with Brand, B&B or Cognac.
Sprinkle 1 ½ tablespoons of sugar over the top.
Bake in center of oven for about 45 minutes, or until pastry is brown and pears are caramelized.
Cool on baking rack and then slip tart pan rim off, leaving bottom of pan to hold tart in place.
Set tart on round serving plate and cut into wedges.
Serve and enjoy!