Caramelized Pear and Hazelnut Crumble Tart Recipe : Although I’m naturally organized, since I started this blog, I’ve kind of been going day by day, week by week. That is, of course, a little exaggerated. I still make lists and arrange my days, but I’m not as meticulous and well-organized as I would like to be. BUT I’m changing right now! You guys should know that I adore preparing, so I’m returning to my former habits! I adore being aware of what each day, week, and, if I’m extremely well-organized, month has in store! Alright, but I still need some organizing! It’s more like anticipating what the coming week has in store, and even that can be challenging, but I’m definitely making progress.
Caramelized Pear and Hazelnut Crumble Tart Recipe
Ingredients
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
- 2Â 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 slices
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
Instructions
CRUST
In a large basin, combine the salt and all-purpose flour. When the mixture resembles tiny peas, add the butter and use your fingers to break it into the flour.
Incorporate the buttermilk. Using a wooden spoon, stir the mixture until it just comes together, allowing a few dry areas to remain. If additional buttermilk is required, add it gradually, no more than one tablespoon at a time. On a surface dusted with flour, knead the dough gently for one minute, or until there are no dry patches left. Split the dough in half. Form into a disk that is round.
Apply butter grease to a 9-inch tart pan.
Roll out the dough to a 12-inch circular on a board dusted with flour. Gently slide the crust into the tart pan that has been preheated. Raise the sides and let the dough fall into the dish. If necessary, trim the edges to level the crust, and then puncture the dough several times on the bottom with a fork. Put the pan in the refrigerator for a minimum of thirty minutes or for up to two days, covered.
FRANGIPANE FILLING
Start the oven at 375 degrees Fahrenheit.
Cream the butter and brown sugar together with an electric mixer until frothy and light. One by one, add both eggs and stir until well blended. Beat in the egg yolk after adding it. Incorporate the hazelnut liquor and vanilla now, mixing thoroughly.
Add the salt and hazelnut flour, stirring just until incorporated. Put aside.
Place the maple syrup in a skillet with sides and heat it for three to five minutes, or until it begins to thicken somewhat. After taking it off the heat, add the pear slices. Give the pears a few minutes, but no more, to steep in the syrup. The pear shouldn’t get too soft to handle.
After the crust has chilled, take it out of the refrigerator and pour the filling within. Arrange the pear slices in a layer on the filling, pressing them ever so slightly into the mixture. Over the pears, drizzle the leftover maple syrup.
The tart pan should be baked for 40 to 45 minutes, or until the top is golden, on a baking sheet. After 10 minutes, let the tart cool, then cut into slices and serve with the crumble (recipe follows).
CRUMBLE
In a skillet over medium heat, combine the hazelnuts, pistachios, oats, butter, brown sugar, ginger, and salt. Cook, stirring frequently, for 5 to 10 minutes, or until the oats and nuts are brown and toasted. After taking off the heat, transfer the mixture to a plate. Let it cool. Present alongside the tart.
