Hazelnut Crusted Pear Brie Tart Recipe By Tasty

PEAR-HAZELNUT TART

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.

HAZELNUT-CRUSTED PEAR & BRIE TART RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Spread the hazelnuts on a baking sheet and toast for about 8 minutes, until fragrant and browned. Let cool, then remove the skins by gently rubbing with a kitchen towel.
• Increase the oven temperature to 400˚F (200˚C).
• In a food processor, combine the buckwheat flour, hazelnuts, rosemary leaves, 3 tablespoons of maple syrup, and the salt. Pulse until the hazelnuts break down and the mixture resembles a coarse meal.
• Add the butter and pulse to combine, until no large chunks of butter remain.
• Press the crust into a 10-inch (25-cm) tart pan. Poke holes all over the bottom of the crust with a fork.
• Bake the crust for 10 minutes.
• Reduce the oven temperature to 375˚F (190˚C).
• Spread the orange marmalade over the bottom of the warm crust. Arrange the brie slices evenly over the marmalade.
• Shingle the pear slices neatly around the outside edge of the tart, packing them close together. Add a second layer around the outside edge, on top of the first layer. There should be a circle left in the center of the tart. Begin tucking pear slices horizontally, skin-side up, around the edge of the inner circle. Work toward the center, using smaller slices as the circle gets smaller (the thinner the better here, they will bend and not break!). Once you get to the very middle, tuck a few small slices into the center to fill in.
• Using a pastry brush, lightly brush the remaining tablespoon of maple syrup over the pear slices.
• Bake for 40 minutes, until the pears have softened.
• Let cool for 10 minutes before slicing.
• Enjoy!