Pear and Hazelnut Tart

Instructions

1. 1

   Prepare the Pâte Sablée (Tart Crust)

   • In a food processor, combine 1.5 cups all-purpose flour, powdered sugar, and 1/4 tsp salt. Pulse a few times to mix.
   • Add the cold, cubed butter and pulse until the mixture resembles coarse sand with some pea-sized butter pieces remaining.
   • In a small bowl, whisk the egg yolk with 1 tbsp of ice water. Add this to the food processor and pulse until the dough just begins to clump together. If needed, add the remaining 1 tbsp of ice water.
   • Turn the dough onto a clean surface, gently form it into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
2. 2

   Blind Bake the Crust

   • Preheat your oven to 375°F (190°C) with a rack in the center.
   • On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch tart pan with a removable bottom. Gently press the dough into the pan and up the sides. Trim any excess dough flush with the rim.
   • Prick the bottom of the crust all over with a fork. Chill in the freezer for 15 minutes to prevent shrinking.
   • Line the tart shell with parchment paper and fill with pie weights or dried beans, ensuring they are distributed evenly.
   • Bake for 20 minutes. Carefully remove the parchment paper and weights. Bake for another 5-7 minutes, until the crust is dry and pale golden. Let it cool on a wire rack.
3. 3

   Make the Hazelnut Frangipane

   • While the crust bakes, toast the raw hazelnuts in a dry skillet over medium heat for 5-7 minutes until fragrant and lightly browned. Let cool slightly, then rub them in a clean kitchen towel to remove most of the skins. Grind the cooled hazelnuts in a food processor until fine.
   • In a medium bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
   • Beat in the egg and vanilla extract until fully combined.
   • Gently fold in the ground hazelnuts, 2 tbsp all-purpose flour, and 1/8 tsp salt until just incorporated. Do not overmix.
4. 4

   Assemble the Tart

   • Reduce the oven temperature to 350°F (175°C).
   • Spread the hazelnut frangipane evenly over the bottom of the cooled, pre-baked tart shell.
   • Peel, halve, and core the pears. Slice them thinly (about 1/8-inch thick). Toss the slices gently with lemon juice to prevent browning.
   • Arrange the pear slices over the frangipane in a decorative pattern, such as a spiral starting from the outside, overlapping them slightly.
5. 5

   Bake and Cool

   • Place the assembled tart on a baking sheet.
   • Bake for 35-45 minutes, or until the frangipane is puffed, golden brown, and a toothpick inserted into the filling (avoiding the pears) comes out clean.
   • Transfer the tart to a wire rack and let it cool completely in the pan. This is crucial for the filling to set properly.
6. 6

   Glaze and Serve

   • Once the tart is cool, prepare the glaze. In a small saucepan or microwave-safe bowl, gently heat the apricot jam with 1 tbsp of water until it is smooth and liquid.
   • Using a pastry brush, gently apply the warm glaze over the pears to give them a beautiful shine.
   • Sprinkle the chopped toasted hazelnuts around the edge of the tart for garnish.
   • Carefully remove the outer ring of the tart pan. Slice and serve at room temperature or slightly chilled.