Caramelized Pear and Hazelnut Crumble Tart
Ingredients
The crust
-
1 ¼
cups
all-purpose flour
-
½
teaspoon
salt
-
8
tablespoons
unsalted butter, cold
-
¼
cup
buttermilk
The frangipane filling
-
8
tablespoons
unsalted butter, softened
-
⅓
cup
light brown sugar
-
2
large
eggs
-
1
large
egg yolk
-
2
teaspoons
vanilla extract
-
2
tablespoons
hazelnut liquor (optional)
-
½
teaspoon
salt
-
1 ½
cups
hazelnut flour or almond flour
-
⅓
cup
maple syrup
-
3-4
medium
pears, thinly sliced
The crumble
-
¼
cup
hazelnuts, roughly chopped
-
2
tablespoons
pistachios, roughly chopped
-
¼
cup
old fashioned oats
-
2
tablespoons
unsalted butter
-
2
tablespoons
brown sugar
-
½
teaspoon
ground ginger
-
a pinch
salt
Instructions
- Prepare the crust by mixing flour and salt, then incorporating cold butter until crumbly.
- Add buttermilk gradually until the dough comes together, then chill in the fridge.
- Roll out the dough and fit it into a greased tart pan, then refrigerate again.
- For the filling, cream softened butter and brown sugar, then add eggs and yolk one at a time.
- Mix in vanilla and hazelnut liquor, then stir in hazelnut flour and salt.
- Caramelize pear slices in heated maple syrup, then layer them over the filling in the crust.
- Bake the tart until golden, then let it cool slightly before serving.
- Prepare the crumble by toasting hazelnuts, pistachios, and oats in butter and sugar until golden.
- Serve the tart with the crumble topping.
Nutrition Facts (estimated)
Servings
6
Calories
844
Total fat
45g
Total carbohydrates
92g
Total protein
10g
Sodium
300mg
Cholesterol
120mg
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