Hazelnut Pear Tart Recipes

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.

HAZELNUT-CRUSTED PEAR & BRIE TART RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Spread the hazelnuts on a baking sheet and toast for about 8 minutes, until fragrant and browned. Let cool, then remove the skins by gently rubbing with a kitchen towel.
• Increase the oven temperature to 400˚F (200˚C).
• In a food processor, combine the buckwheat flour, hazelnuts, rosemary leaves, 3 tablespoons of maple syrup, and the salt. Pulse until the hazelnuts break down and the mixture resembles a coarse meal.
• Add the butter and pulse to combine, until no large chunks of butter remain.
• Press the crust into a 10-inch (25-cm) tart pan. Poke holes all over the bottom of the crust with a fork.
• Bake the crust for 10 minutes.
• Reduce the oven temperature to 375˚F (190˚C).
• Spread the orange marmalade over the bottom of the warm crust. Arrange the brie slices evenly over the marmalade.
• Shingle the pear slices neatly around the outside edge of the tart, packing them close together. Add a second layer around the outside edge, on top of the first layer. There should be a circle left in the center of the tart. Begin tucking pear slices horizontally, skin-side up, around the edge of the inner circle. Work toward the center, using smaller slices as the circle gets smaller (the thinner the better here, they will bend and not break!). Once you get to the very middle, tuck a few small slices into the center to fill in.
• Using a pastry brush, lightly brush the remaining tablespoon of maple syrup over the pear slices.
• Bake for 40 minutes, until the pears have softened.
• Let cool for 10 minutes before slicing.
• Enjoy!

PEAR AND HAZELNUT FRANGIPANE TART

Steps:

• Combine the flour, sugar and salt in a food processor. Add the cold butter and pulse ten times until the butter is the size of large peas. Add 3 tablespoons of cold water and pulse until it comes together. Turn onto a lightly floured work surface and bring the dough together, forming a disk. Wrap in Reynolds® Parchment Paper and refrigerate for at least 45 minutes.
• On a lightly floured work surface, roll the dough to 1/8-inch thickness. Fill a 9-inch tart mold or rectangle tart mold with the dough. Cut off excess from the top and refrigerate for another 15 minutes.
• Preheat oven to 400 degrees F. Cover the top of the dough with Reynolds Wrap® Aluminum Foil and weigh down with pie weights or dry beans. Bake for 15 minutes. Remove the foil and pie weights and let cool.
• Combine the hazelnuts and sugar in the food processor. Pulse to a fine powder. Add the butter, egg, flour, vanilla, rum and salt. Process until it comes together as a paste.
• Spread the mixture over the partially baked tart. On the top, arrange the pear slices in a pattern. Bake the tart for 30 to 35 minutes until golden brown. Let it cool for 10 minutes before slicing.

PEAR TART WITH HAZELNUT FRANGIPANE

Steps:

• Preheat oven to 350 degrees Fahrenheit (177 C, Gas number 4) and place rack in middle of oven.
• Place all whole hazelnuts (for crust, frangipane and any extra for decoration) in a single layer on a sheet pan and place in oven for 8-10 minutes, or until golden brown and nutty smelling. Shake the pan halfway through cooking to ensure the nuts brown evenly. Remove from oven and immediately transfer to a plate to cool to stop the cooking process.
• To the bowl of a food processor, add the sugar, salt and 34g (¼ cup) cooled hazelnuts. Pulse until hazelnuts are finely ground.
• Into the bowl of a stand mixer fitted with the paddle attachment, add the hazelnut mixture and butter. Mix well to combine, and continue beating on medium high until mixture is pale and fluffy, about two minutes. Scrape down the sides of the bowl. Add the flour and mix until just combined. It will be coarse and grainy. Add the egg yolk and mix for about 30 seconds. The dough should start to pull together into a ball.
• Flatten the dough into a disc shape and wrap well with plastic wrap. Refrigerate for at least an hour.
• Remove dough from refrigerator and let sit on counter to soften slightly. Roll the dough out between two sheets of parchment paper to a 10 inch diameter circle.
• Peel off one layer of parchment. (If the dough is very soft and wants to stick, place it back into the fridge to firm up for a few minutes). Carefully transfer dough to the 9 inch tart pan by turning it upside down on top of the pan and peeling off the remaining parchment. Gently press the dough down into the pan and up the sides, ensuring that no empty space remains between the dough and the corners of the pan. If cracks or tears occur, patch with extra dough scraps. Chill in the refrigerator for 30 minutes. After chilling, trim the excess dough flush with the tart edge with a knife held parallel to your work surface.
• Preheat oven to 400 degrees Fahrenheit (200 C, Gas number 6). Remove tart pan from refrigerator and line the tart dough with a piece of parchment paper. Fill with pie weights or dried beans (I use and reuse the latter) to keep the dough from puffing up. Bake for 6 minutes and then carefully lift the weight-filled parchment from the pan. Return to the oven to bake an additional 6 minutes. Place on a baking rack to cool. If crust has slumped at all, use a ⅓ cup measuring cup to gently press the crust back into shape along the edge and base.
• Preheat the oven to 350 degrees Fahrenheit (177 C, Gas number 4) and place rack in middle of oven.
• To the bowl of a food processor, add 1 cup of toasted hazelnuts and sugar. Process until hazelnuts are very finely ground. Add flour, lemon zest, vanilla, spices and eggs. Scatter the butter over the top. Process until well mixed. You may need to stop the processor to scrape down the sides partway through. Pour filling into cooled tart shell. Use an offset spatula to smooth the filling evenly around the entire shell.
• Slice pears in half lengthwise, from stem to base. Carefully remove core, leaving stem intact for decoration. Place pear halves flat side down. Starting about 1/2" below the top, slice pears into around 8-10 thin strips, keeping the top intact. Gently fan out the pieces, making sure not to break them off. Place, curved side up, onto top of frangipane. Cover frangipane with remainder of pear halves. As space becomes limited, cut 2-3 strips of the sliced pears, fan them out, and tuck them into smaller areas, trimming pears as needed for best fit.
• Cover the tart crust with foil to protect it from getting too dark while baking. Don't skip this step! You can use a pie shield or a homemade foil version.
• Place tart on a baking sheet and bake for 55-60 minutes, until pear slices are golden and frangipane filling is puffed, golden brown, and no longer moist.
• Set on a baking rack to cool. Immediately before serving, sprinkle with chopped toasted hazelnuts and dust with powdered sugar by placing the powdered sugar in a small sieve and tapping it (gently!) with your hand as you move it over the tart. May be served plain or with a bit of whipped cream, maple sweetened mascarpone, or vanilla ice cream.

HAZELNUT, PEAR AND CARDAMOM TART

Steps:

• Prepare the Shortcut Pie Crust through Step 3.
• When ready to make the pie, heat the oven to 350 degrees. Roast the hazelnuts on a baking sheet until evenly browned and skins are loosened, 25 to 30 minutes. While they are still warm, rub them together in a dish towel to remove the skins. Cool the skinned hazelnuts, and then blitz them to a fine meal with the flour in the food processor. Transfer to a medium bowl and set aside.
• Crush the cardamom pods and retrieve the seeds, discarding the pods, then crush the seeds to a fine powder using a mortar and pestle.
• In a food processor, cream the butter, granulated sugar and crushed cardamom until pale and fluffy. With the machine running, add eggs one at a time, emulsifying each one fully before adding the next, and scraping down the sides of the bowl as needed. Transfer to the bowl with the hazelnut meal and stir to combine. Chill until firm, about 1 hour.
• While the frangipane chills, shape and bake the crust: Working over an 11-inch fluted tart pan, prepare the Shortcut Pie Crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
• Heat the oven to 350 degrees. Bake the chilled crust until just-cooked but not browned, about 15 minutes. (The crust will continue to cook while the tart bakes, so expect it to darken in color when it bakes the second time.) Cool completely.
• Scoop the hazelnut frangipane into the crust. (Don't try to spread it; it will distribute itself evenly as it cooks.) Nestle the pears into the frangipane, tucking some underneath the frangipane and leaving others on top.
• Bake on a baking sheet until the frangipane is fully set in the center and the crust is golden brown, 75 to 90 minutes. Cool on a wire rack completely, then remove from the pan and serve with crème fraîche.

HAZELNUT FRANGIPANE PEAR TART

Steps:

• Cut the cold dough in pieces and reknead into a disc. On a floured table, press the disc, evening the circle as you go, until it is about 6 inches in diameter. Flour the surface of the dough and roll in into a circle measuring about 1 1/2 inches bigger than the 9-inch tart mold. Flour as much as you need to prevent the dough from sticking. Brush off any excess flour, fold the dough in half and center it over the mold. Press along the bottom edge and side to even it. Press any excess dough from the bottom edge up the sides so that they are thicker. Cut off any excess dough with a rolling pin and press the sides up so it extends about 1/8-inch above the rim. Dock the bottom with a fork and freeze.
• Preheat oven to 375 degrees. Bake the frozen tart shell until the center barely begins to color, 10 to 12 minutes. Cool completely.
• Lower oven to 350 degrees. Combine the nuts and confectioner's sugar in a food processor and process to a fine powder, about 30 seconds. In the bowl of a standing mixer, cream the butter and sugar until fluffy. Add the nut powder and mix thoroughly, scraping down the bowl once or twice. Add the egg in three parts, beating after each addition on medium high speed, until very light and fluffy. Add the almond and vanilla extracts. On low speed, mix in the flour just until incorporated.
• Spread the jam on the bottom of the prebaked shell and then spread evenly with the frangipane. Slice the pears in half and core. Cut each half in very thin slices from blossom to stem, leaving them attached at the stem end. Cut off the end pieces and cut each half in quarters. Fan out each quarter and arrange the 6 fans in a circle over the frangipane, stems to the center. Be sure to leave some space between the fans so the filling can rise up around them. Brush the pears lightly with melted butter. Bake about 50 to 55 minutes, until the top is golden brown and crusty. If the rim is getting too dark, cover the edge with foil or pie guards. Cool in the mold on a rack; remove the outer ring after 10 minutes. Slip a flexible metal palate knife between the tart and the metal bottom and slide off the tart. Cool completely on a rack before serving. Cut with a sharp serrated knife.

CHOCOLATE PEAR HAZELNUT TART

Steps:

• In a small bowl, mix flour, hazelnuts, brown sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Wrap and refrigerate 30 minutes or overnight., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. fluted tart pan with removable bottom. Trim crust even with edge. Prick bottom of crust with a fork. Refrigerate while preparing filling., In a large bowl, cream butter and brown sugar until blended. Beat in egg yolks and amaretto. Beat in hazelnuts and cocoa., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold a third of the egg whites into hazelnut mixture, then fold in remaining whites. Spread onto bottom of crust. Arrange pears over top., Bake on a lower oven rack 30-35 minutes or until crust is golden brown. Brush pears with warm honey. Cool on a wire rack. If desired, dust with confectioners' sugar before serving.

PEAR, HAZELNUT & CHOCOLATE CAKE

Steps:

• Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line the base of a 20cm round cake tin. Grind the hazelnuts in a food processor until fairly fine. Add the flour and mix briefly. Add the butter and pulse until it forms crumbs. Add the sugar and eggs and mix briefly. Peel, core and chop two of the pears. Stir the pears and chocolate lightly into the cake mixture.
• Spoon the mixture into the prepared tin and smooth the top. Peel, core and slice the remaining pears and scatter over the top of the cake. Press down lightly and bake for 50-60 minutes, until firm to the touch. Cool in the tin for 10 minutes, then turn out and cool on wire rack. Warm the jam and brush over the top. Serve warm or cold.