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Hazelnut Pear Tart

Prep Time20 minutes
Bake Time40 minutes
Total Time13 hours
Servings: 8 slices
Cost: $3-4

Ingredients

Crust

  • 3/4 cup all purpose flour
  • 3/4 cup almond flour
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 6 Tbsp unsalted butter, diced
  • 1 medium egg

Filling

  • 2 cups whole hazelnuts, blanched and peeled
  • 2 Tbsp unsalted butter
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups sliced and peeled Asian pears (about 5 small or 3 large)
  • 1 Tbsp honey

Instructions

  • For the crust, mix the flours, sugar and salt in a bowl. Then using a pastry cutter or your fingers, blend in the butter until a crumbly mixture results. Add in the egg and mix until a dough forms. If too dry add 1 tsp of cold water at a time, if too sticky add 1 Tbsp of flour at a time.
  • Form dough into a ball and refrigerate for 30 min.
  • Remove dough from fridge and either roll out the dough to a 12 in diameter or pat the dough out to fill the entire tart pan evenly. Make sure the edges go up the pan completely. Refrigerate again until use.
  • Preheat the oven to 350ºF.
  • To make the filling, start by blanching the hazelnuts and removing the skins if you haven't (see note below). With a food processor, grind the nuts till they are the size of large sand.
  • Add the butter, sugar, vanilla, and eggs to the food processor and blend until the mixture comes together. The consistency should be the same throughout.
  • Remove the tart crust from the fridge again. Fill the tart with the hazelnut filling and set aside.
  • If you haven't yet, slice the pears. Arrange the pear slices evenly around the tart, fanning the slices for a neat look.
  • Bake for about 40 minutes, or until the crust becomes golden brown. Brush the tart with a mixture of 1 Tbsp honey and 1 Tbsp water.

Notes

  • To blanch hazelnuts, boil about 4 cups of water with 1 tablespoon of baking soda, then add hazelnuts and boil for a few minutes. Drain and rinse under cold water. Rub off the hazelnut skins. Dry out the hazelnuts by toasting them in the pan for 2 minutes on medium
  • Almond meal can sub for almond flour, if needed
  • I used the smallest egg in a carton of "large" eggs as a medium sized egg, if the dough is too sticky, add 1 Tbsp of flour at a time
  • If you can't find Asian pears, you could substitute it with something like Bartlett or Bosc, or any hard pears