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Pear and Hazelnut Tart

For tart crust
  Hazelnuts 1⁄4 Cup (4 tbs)
  All-purpose flour 1 1⁄4 Cup (20 tbs)
  Salt 1⁄2 Teaspoon
  Sugar 2 Teaspoon
  Unsalted butter 4 Tablespoon, cold and cut into small pieces
  Vegetable shortening 1⁄4 Cup (4 tbs), cold
  Sour cream 3 Tablespoon, cold
  Ice water 1 Tablespoon
For filling
  Unsalted butter 1⁄2 Cup (8 tbs), cut into pieces
  Sugar 1⁄2 Cup (8 tbs)
  Eggs 1 Large
  Egg yolk 1 Large
  Heavy whipping cream 1 Tablespoon
  Hazelnuts 1⁄2 Cup (8 tbs), finely grounded
  All-purpose flour 1 Tablespoon
  Bosc pear/Bartlett pear 3
  Brandy 2 Tablespoon (B&B or Cognac)
  Sugar 1 1⁄2 Tablespoon
  Flour 4 Tablespoon, divided (For dusting)

1. Toast 1 cup hazelnuts in the oven for 10 minutes at 350 degrees.
2. Rub skins off while warm (not all skin will come completely off).
3. In a food processor grind hazelnuts finely with metal blade.
4. Combine 1/4 cup nuts, flour, salt and sugar in food processor fitted with metal blade.
5. Add in the butter and shortening and pulse into course meal.
6. Add in the sour cream and ice water until a ball of dough begins to form.
7. Turn out dough onto a flour dusted surface and mold into a 1 inch thick disk.
8. Wrap disk in plastic and refrigerate for a minimum of 3 minutes or overnight.
9. Preheat oven to 425 degrees.

10. On a lightly floured surface, roll dough out evenly in a circle, large enough to cover the bottom and edges of tart pan. Roll the dough around the rolling pin and lift it over the tart pan.
11. 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.
12. Freeze tart shell in pan for 20 minutes.
13. When ready to bake, line tart shell with foil and fill with dried beans, rice or pie weights.
14. Bake for 20 minutes, then remove weights and foil and bake for another 5 minutes, until crust is golden brown.
15. Cool crust on baking rack and reduce oven temp to 400 degrees.
16. For the filling – In food processor fitted with a metal blade, cream butter and sugar, stop and scrape down as needed.
17. Add in the eggs, heavy cream, and continue to blend thoroughly.
18. Scatter hazelnuts and flour over the butter mixture and process until blended.
19. Refrigerate mixture while preparing the pears.
20. Halve and core the pears, then cut length-wise in 1/9 inch slices, leaving skins on.
21. Spread the filling evenly over bottom of tart.
22. Arrange pears over the filling, starting from the outside edge, overlapping pears around and up into the middle in concentric circles.
23. Brush pears with Brandy. Sprinkle sugar over the top.
24. Bake in center of oven for 45 minutes, or until pastry is brown and pears are caramelized.
25. Cool on baking rack and slip tart pan rim off, leaving bottom of pan to hold tart in place.
26. Set tart on round serving plate and cut into wedges.

29. Serve Pear Tart with whipped cream in a plate.

Things You Will Need
Tart Pan with Removable Bottom

Recipe Summary

Difficulty Level: 
Bit Difficult
Lacto Ovo Vegetarian
Preparation Time: 
40 Minutes
Cook Time: 
95 Minutes
Ready In: 
135 Minutes

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Average: 3.9 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 188 Calories from Fat 77

% Daily Value*

Total Fat 9 g13.4%

Saturated Fat 2.6 g13.1%

Trans Fat 0.8 g

Cholesterol 52.5 mg17.5%

Sodium 136.1 mg5.7%

Total Carbohydrates 26 g8.5%

Dietary Fiber 1.7 g7%

Sugars 22.3 g

Protein 1 g2.8%

Vitamin A 2.1% Vitamin C 4%

Calcium 1.7% Iron 1.5%

*Based on a 2000 Calorie diet

Pear And Hazelnut Tart Recipe Video