Caramelized Pear and Hazelnut Crumble Tart Recipe

I usually plan, but since starting this blog, it's been daily, weekly. A little exaggeration. I plan and make lists, but not as much as I could. I'm changing! Planning is my passion, therefore I'm going old school!

Ingredient

CRUST – 1 1/4 cups all-purpose flour – 1/2 teaspoon salt – 8 tablespoons unsalted butter cold, 1/2 cup – 1/4 cup buttermilk FRANGIPANE FILLING – 8 tablespoons unsalted butter softened, 1/2 cup – 1/3 cup light brown sugar – 2 eggs – 1 egg yolk discard the white or save for another use – 2 teaspoons vanilla extract – 2 tablespoons hazelnut liquor optional – 1/2 teaspoon salt – 1 1/2 cups hazelnut flour or almond flour – 1/3 cup maple syrup – 3-4 in pears thinly sliced 1/4 inch slice CRUMBLE – 1/4 cup hazelnuts roughly chopped – 2 tablespoons pistachios roughly chopped – 1/4 cup old fashioned oats – 2 tablespoons unsalted butter – 2 tablespoons brown sugar – 1/2 teaspoon ground ginger – pinch of salt

Direction

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1

CRUST Mix all-purpose flour and salt in a large bowl. Butter should resemble small peas when broken into flour with fingertips. Add buttermilk. Mix with a wooden spoon, adding buttermilk until dough just comes together (dry spots are acceptable).

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2

Gently knead the dough for 1 minute on a lightly floured surface until no dry spots remain. Cut dough in half. Make a disc. Butter a 9-inch tart pan. Roll the dough into a 12-inch circle on lightly floured surface.

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3

Gently lay the crust in the tart pan. Lift the dish borders to let the dough sink. After trimming corners to smooth crust, fork dough bottom few times. Cover and chill the pan for 30 minutes or two days.

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4

FRANCHISE FILLING Heat the oven to 375°F. Beat butter and brown sugar with an electric mixer until frothy. Add two eggs one at a time until mixed. Beat in the egg yolk. Beat in the vanilla and hazelnut liquor.

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5

Just combine hazelnut flour and salt. Set aside. Cook maple syrup in a skillet with sides for 3-5 minutes to thicken. Add pear slices when heat is off. Put the pears in the syrup for a few minutes. Ppears shouldn't be overly mushy.

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6

Get crust out of fridge and fill. Place pear slices on filling and press lightly. Apply leftover maple syrup to pears.Bake tart pan on baking sheet 40–45 minutes till golden. Wait 10 minutes, then slice and serve the tart with crumble (recipe below).

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7

CRUMBLE Over medium heat, combine hazelnuts, pistachios, oats, butter, brown sugar, ginger, and salt. Toast nuts and grains till golden, stirring occasionally, for 5-10 minutes. Remove the mixture from heat and plate it. Let chill. With tart.

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also see

also see

White Scribbled Underline