Pear and Hazelnut Tart

Ingredients

• 250 g All-purpose flour (Shortcrust pastry)
• 40 g Hazelnut flour/meal (Shortcrust pastry)
• 100 g Cold butter (cubed (Shortcrust pastry))
• 60 g Powdered sugar (Shortcrust pastry)
• 1 Egg (Shortcrust pastry)
• 1 to 2 tbsp Cold water (if needed (Shortcrust pastry))
• 1 pinch Salt (Shortcrust pastry)
• 50 g Softened butter (Hazelnut cream)
• 50 g Sugar (Hazelnut cream)
• 1 Egg (Hazelnut cream)
• 70 g Hazelnut flour/meal (Hazelnut cream)
• 3 Medium pears (ripe but firm (Filling))
• 1 tbsp Lemon juice (Filling)

Instructions

1. 1For the shortcrust pastry: mix the flour, hazelnut flour, powdered sugar, and salt together. (Use very cold butter for a better texture.)
2. 2Add the cold butter and rub it in with your fingertips until the mixture reaches a sandy texture.
3. 3Add the egg, then a little cold water if necessary to form a ball of dough. Flatten slightly, wrap in plastic, and let it rest in the refrigerator.
4. 4For the hazelnut cream: in a bowl, cream the softened butter and sugar together until light and fluffy.
5. 5Add the egg, then the hazelnut flour. The cream should be smooth—neither too runny nor too compact.
6. 6Peel and halve the pears, then remove the core. Slice them thinly and drizzle with a little lemon juice. (Lemon juice prevents the pears from turning brown.)
7. 7Roll out the dough on a sheet of parchment paper. If making a rustic tart without a pan, leave a 3–4 cm border.
8. 8Spread the hazelnut cream evenly in the center, then arrange the pear slices in a rosette or fan pattern on top.
9. 9Bake at 180°C (350°F) for 35 to 40 minutes, until the pastry is golden brown and the pears are tender.