How to Make Pear-Hazelnut Tart - A Step-by-Step Guide

There's something truly satisfying about baking with fresh fruit, especially when it comes to creating gorgeous, rustic tarts. And when you pair the sweet, juicy flavor of pears with the toasty, nutty taste of hazelnuts, you have a winning combination that's perfect for a delicious dessert. This Pear-Hazelnut Tart recipe is a wonderful way to showcase these two fantastic ingredients, creating a beautifully balanced and flavorful treat that's sure to impress your family and friends.

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Ingredients

  • 1 ½ cups all-purpose flour, plus more for dusting
  • 2 tablespoons all-purpose flour
  • 7 tablespoons unsalted butter, plus more for greasing
  • 1 large egg
  • 1 tablespoon white sugar
  • 1 tablespoon cold water
  • 1 pinch salt
  • ½ cup hazelnuts
  • 4 tablespoons unsalted butter
  • ¼ cup white sugar
  • 2 teaspoons vanilla sugar
  • ¼ cup heavy cream
  • 1 large egg
  • 2 large pears - peeled, cored, and sliced

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Additional Time: 1 hr 30 mins
  • Total Time: 2 hrs 35 mins
  • Servings: 8
  • Yield: 1 pear tart

  • 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.
  • Nutrition

    386 cal.

    • Total Fat: 25g
    • Saturated Fat: 13g
    • Cholesterol: 99mg
    • Sodium: 43mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 3g
    • Total Sugars: 13g
    • Protein: 6g
    • Vitamin C: 3mg
    • Calcium: 33mg
    • Iron: 2mg
    • Potassium: 165mg