Caramel Hazelnut Pear Tart Recipes

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HAZELNUT, PEAR AND CARDAMOM TART



Hazelnut, Pear and Cardamom Tart image

This is an elegant alternative to the holiday parade of sugary pies. Cardamom adds a grown-up twist to the classic combination of hazelnut and pear. (Don't overdo the spice, however, or your dessert will taste more like a cold remedy than a treat.) Cut corners by pressing out the crust, but don't skip making your own roasted hazelnut meal: The deep, caramel flavor of toasted nuts is worth the labor. Use ripe pears, or poach harder fruit until tender before adding to the tart.

Provided by Clare de Boer

Categories     pies and tarts, dessert

Time 4h

Yield One 11-inch tart (about 10 servings)

Number Of Ingredients 9

Shortcut Pie Crust (see recipe)
10 ounces/285 grams whole raw hazelnuts
2 tablespoons all-purpose flour
12 cardamom pods
1 1/4 cups/285 grams unsalted butter (2 1/2 sticks), at room temperature
1 1/2 cups/300 grams granulated sugar
3 large eggs
3 very ripe Anjou or Bartlett pears (about 1 1/2 pounds), each peeled, cored and cut lengthwise into 6 wedges
Crème fraîche, for serving

Steps:

  • Prepare the Shortcut Pie Crust through Step 3.
  • When ready to make the pie, heat the oven to 350 degrees. Roast the hazelnuts on a baking sheet until evenly browned and skins are loosened, 25 to 30 minutes. While they are still warm, rub them together in a dish towel to remove the skins. Cool the skinned hazelnuts, and then blitz them to a fine meal with the flour in the food processor. Transfer to a medium bowl and set aside.
  • Crush the cardamom pods and retrieve the seeds, discarding the pods, then crush the seeds to a fine powder using a mortar and pestle.
  • In a food processor, cream the butter, granulated sugar and crushed cardamom until pale and fluffy. With the machine running, add eggs one at a time, emulsifying each one fully before adding the next, and scraping down the sides of the bowl as needed. Transfer to the bowl with the hazelnut meal and stir to combine. Chill until firm, about 1 hour.
  • While the frangipane chills, shape and bake the crust: Working over an 11-inch fluted tart pan, prepare the Shortcut Pie Crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
  • Heat the oven to 350 degrees. Bake the chilled crust until just-cooked but not browned, about 15 minutes. (The crust will continue to cook while the tart bakes, so expect it to darken in color when it bakes the second time.) Cool completely.
  • Scoop the hazelnut frangipane into the crust. (Don't try to spread it; it will distribute itself evenly as it cooks.) Nestle the pears into the frangipane, tucking some underneath the frangipane and leaving others on top.
  • Bake on a baking sheet until the frangipane is fully set in the center and the crust is golden brown, 75 to 90 minutes. Cool on a wire rack completely, then remove from the pan and serve with crème fraîche.

PEAR-HAZELNUT TART



Pear-Hazelnut Tart image

The topping for this yummy pear tart is quite sweet so I only add very little sugar to the pastry but you can make the tart with regular sweet shortcrust pastry if you like.

Provided by Lena

Categories     Fruit Tarts

Time 2h35m

Yield 8

Number Of Ingredients 14

1 ½ cups all-purpose flour, plus more for dusting
2 tablespoons all-purpose flour
7 tablespoons unsalted butter, plus more for greasing
1 large egg
1 tablespoon white sugar
1 tablespoon cold water
1 pinch salt
½ cup hazelnuts
4 tablespoons unsalted butter
¼ cup white sugar
2 teaspoons vanilla sugar
¼ cup heavy cream
1 large egg
2 large pears - peeled, cored, and sliced

Steps:

  • Grease an 8-inch tart pan.
  • Combine 1 1/2 cups plus 2 tablespoons flour, butter, egg, sugar, water, and salt in a large bowl. Quickly knead into a smooth dough. Place in a container with a lid and refrigerate for 30 to 60 minutes. The pastry needs to be firm enough to be rolled out.
  • Roll out chilled pastry on a floured work surface and fit into the prepared tart pan. Shape an edge and prick the pastry several times with a fork. Chill in the refrigerator for 30 minutes.
  • Preheat the oven to 350 degrees F (180 degrees C).
  • Cover the pastry with parchment paper and fill with dry beans or pastry weights. Bake in the preheated oven for 20 minutes. Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
  • Meanwhile, roast hazelnuts in a dry skillet over low heat until fragrant, about 2 minutes. Remove from heat, allow to cool, and chop coarsely.
  • Beat butter, sugar, and vanilla sugar in a bowl with an electric mixer until creamy. Add cream and beat until well combined. Mix in egg and beat until batter is smooth. Spread onto the pastry. Arrange pear slices in an overlapping pattern on top of the cream and scatter hazelnuts on top.
  • Bake in the preheated oven until topping has set and is lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 385.7 calories, Carbohydrate 37.8 g, Cholesterol 98.7 mg, Fat 24.5 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 42.9 mg, Sugar 13.4 g

PEAR AND HAZELNUT FRANGIPANE TART



Pear and Hazelnut Frangipane Tart image

A simple and nutty fall dessert.

Categories     Gourmet     Dessert     Bake     Tart     Fall     Pear     Hazelnut     Fruit     Nut     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 10 servings

Number Of Ingredients 10

1 cup hazelnuts, toasted, loose skins rubbed off in a kitchen towel, and cooled
1/2 cup sugar
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tart shell
3 firm-ripe Bosc or Anjou pears
1/4 cup apricot preserves, heated and strained

Steps:

  • Preheat oven to 350°F.
  • Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
  • Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.
  • Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan.

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