Pear and Hazelnut Tart

1. 1

   Step 1

   • a.Prepare the Pâte Sablée (Tart Crust)
   • b.In a food processor, combine 1.5 cups all-purpose flour, powdered sugar, and 1/4 tsp salt. Pulse a few times to mix.
   • c.Add the cold, cubed butter and pulse until the mixture resembles coarse sand with some pea-sized butter pieces remaining.
   • d.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.
   • e.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

   Step 2

   • a.Blind Bake the Crust
   • b.Preheat your oven to 375°F (190°C) with a rack in the center.
   • c.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.
   • d.Prick the bottom of the crust all over with a fork. Chill in the freezer for 15 minutes to prevent shrinking.
   • e.Line the tart shell with parchment paper and fill with pie weights or dried beans, ensuring they are distributed evenly.
   • f.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

   Step 3

   • a.Make the Hazelnut Frangipane
   • b.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.
   • c.In a medium bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
   • d.Beat in the egg and vanilla extract until fully combined.
   • e.Gently fold in the ground hazelnuts, 2 tbsp all-purpose flour, and 1/8 tsp salt until just incorporated. Do not overmix.
4. 4

   Step 4

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

   Step 5

   • a.Bake and Cool
   • b.Place the assembled tart on a baking sheet.
   • c.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.
   • d.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

   Step 6

   • a.Glaze and Serve
   • b.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.
   • c.Using a pastry brush, gently apply the warm glaze over the pears to give them a beautiful shine.
   • d.Sprinkle the chopped toasted hazelnuts around the edge of the tart for garnish.
   • e.Carefully remove the outer ring of the tart pan. Slice and serve at room temperature or slightly chilled.

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