Pear and Hazelnut Tart

1. 1
   prep · ~30 min

   Make the pastry dough.

   1.Pulse flour, powdered sugar, and cold butter in a food processor until mixture resembles coarse meal.

   2.Add egg yolk and pulse to combine.

   3.Drizzle in ice water, 1 tablespoon at a time, pulsing just until dough begins to clump.

   4.Turn dough onto plastic wrap, shape into a disc, wrap tightly, and chill 30 minutes.

   TIPDon't overwork the dough — pea-sized butter bits create the flakiest crust.
2. 2
   boil · ~12 min

   Poach the pears.

   1.Bring water, sugar, and vanilla to a gentle simmer in a saucepan.

   2.Add halved pears and poach 10–12 minutes until just tender when pierced with a knife.

   3.Remove pears with a slotted spoon and let cool completely.

   4.Slice each pear half crosswise into thin fans, keeping slices together.

   TIPKeep the stem end intact so the pear fans hold together when arranged on the tart.
3. 3
   bake · ~20 min

   Blind bake the tart shell.

   1.Preheat oven to 375°F.

   2.Roll chilled dough on a floured surface to a 12-inch circle.

   3.Transfer to a 9-inch tart pan, gently pressing into edges, and trim excess.

   4.Prick bottom with a fork, line with parchment, fill with pie weights, and bake 15 minutes.

   5.Remove weights and parchment, then bake 5 more minutes until pale golden.

   TIPChill the lined tart shell 10 minutes before baking to prevent shrinking.
4. 4
   mix · ~10 min

   Prepare the hazelnut frangipane.

   1.Grind toasted hazelnuts in a food processor until they form a fine meal — stop before it becomes paste.

   2.Cream softened butter and sugar together until light and fluffy.

   3.Beat in the egg until incorporated.

   4.Fold in ground hazelnuts and flour until a thick, spreadable paste forms.

   TIPIf the hazelnuts release oil, add an extra teaspoon of flour to keep the frangipane from becoming greasy.
5. 5
   assemble · ~5 min

   Assemble the tart.

   1.Spread hazelnut frangipane evenly in the par-baked tart shell.

   2.Lift each pear half with a spatula and arrange on the frangipane, cut-side down, fanning slices gently.

   3.Press pears down lightly so they nestle into the filling.
6. 6
   bake · ~35 min

   Bake the assembled tart.

   Bake at 350°F for 35–40 minutes until the frangipane is puffed, set, and deep golden brown. A toothpick inserted into the center should come out with moist crumbs.

   TIPRotate the tart halfway through baking for even browning.
7. 7
   prep · ~3 min

   Glaze the tart.

   1.Warm apricot jam with 1 tablespoon water in a small pan until loose and bubbling.

   2.Strain through a sieve to remove fruit solids.

   3.Brush the warm glaze liberally over the hot tart, covering pears and filling.

   TIPGlazing while the tart is hot creates a shiny, bakery-style finish.
8. 8
   rest · ~20 min

   Cool before serving.

   Let the tart cool in the pan on a wire rack for at least 20 minutes before removing the ring. Slice and serve warm or at room temperature.

Cuisines we love