Cranberry Pear Hazelnut Financier Recipes

CRANBERRY-PEAR TART WITH HAZELNUT TOPPING

Steps:

• Roll pastry into a 13-in. circle on a lightly floured surface. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom., Combine the cranberries, pears, hazelnuts, brown sugar, flour, cinnamon and vanilla in a large bowl; transfer to crust. Dot with butter., Place tart pan on a baking sheet. Bake at 425° for 30-35 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack., Stir liqueur into whipped topping; serve with tart.

HOLIDAY CRANBERRY-HAZELNUT TARTS

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Line 2 cookie sheets with parchment paper. Arrange tart shells on the prepared cookie sheets.
• Chop hazelnuts and cranberries into small pieces by hand or in a food processor.
• Melt butter in a heat-proof bowl set in a pan of water heated to just below simmering. Remove the bowl from the heat, add brown sugar, salt, and cloves, and stir until sugar is absorbed. Beat in eggs. Stir in corn syrup, molasses, and vanilla extract.
• Return bowl to the heat and stir constantly until mixture measures 130 degrees F (54 degrees C). Immediately remove from the heat and stir in hazelnuts and cranberries. Use a tablespoon to scoop the warm mixture into tart shells.
• Bake in the preheated oven until golden and set, about 25 minutes.

CRANBERRY PEAR HAZELNUT FINANCIER

Steps:

• Preheat oven to 350°F. and butter and flour a 9- by 2-inch round cake pan.
• Spread hazelnuts in a shallow baking pan and toast in oven until they begin to turn pale golden, 7 to 10 minutes. Cool hazelnuts completely. Discard any hazelnut skins that rub off easily. Increase oven temperature to 400°F.
• Peel and core pear. Chop pear coarse and in a bowl toss with cranberries and 1/4 cup sugar.
• In a food processor grind nuts with remaining 3/4 cup sugar, flour, and salt until fine.
• In a bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks and fold in nut mixture gently but thoroughly. Fold in butter and vanilla (the batter will deflate) and spread batter evenly in cake pan. Arrange fruit mixture evenly over batter and bake in middle of oven 40 to 45 minutes, or until a tester comes out clean.
• Cool cake in pan on a rack 5 minutes and invert onto a plate. Cool cake, fruit side up, on rack until ready to serve.
• Sprinkle cake with confectioners' sugar and serve warm or at room temperature with whipped cream or ice cream.

PEAR-HAZELNUT TART

Steps:

• Grease an 8-inch tart pan.
• Combine 1 1/2 cups plus 2 tablespoons flour, butter, egg, sugar, water, and salt in a large bowl. Quickly knead into a smooth dough. Place in a container with a lid and refrigerate for 30 to 60 minutes. The pastry needs to be firm enough to be rolled out.
• Roll out chilled pastry on a floured work surface and fit into the prepared tart pan. Shape an edge and prick the pastry several times with a fork. Chill in the refrigerator for 30 minutes.
• Preheat the oven to 350 degrees F (180 degrees C).
• Cover the pastry with parchment paper and fill with dry beans or pastry weights. Bake in the preheated oven for 20 minutes. Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
• Meanwhile, roast hazelnuts in a dry skillet over low heat until fragrant, about 2 minutes. Remove from heat, allow to cool, and chop coarsely.
• Beat butter, sugar, and vanilla sugar in a bowl with an electric mixer until creamy. Add cream and beat until well combined. Mix in egg and beat until batter is smooth. Spread onto the pastry. Arrange pear slices in an overlapping pattern on top of the cream and scatter hazelnuts on top.
• Bake in the preheated oven until topping has set and is lightly browned, 20 to 25 minutes.