Hazelnut Pear Tart Rested Before Slicing

For Hazelnut Pear Tart Rested Before Slicing, the counter starts with g Powdered sugar, g Butter cubed, and g Eggs. Portion it for 12 people.

Count on 15 minutes of prep, 30 minutes of cooking, about 45 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Sweet Crust Pastry

• 85 g Powdered sugar
• 175 g Butter cubed
• 100 g Eggs
• 350 g Pastry Flour or All Purpose
• ½ teaspoon Kosher Salt

Hazelnut Cream

• 250 g Butter
• 250 g Sugar
• 150 g Eggs
• 40 g cornstarch
• 30 g Grand Marnier or Frangelico
• 150 g red wine

2 Red Wine Poached Pears

• 2 pears
• 17.5 g sugar
• 142 g water
• 1/2 vanilla bean
• 6 g lemon juice

How the cooking goes

1. Warm the oven to 350°F convection, if you have that option.
2. Working quickly, roll out the tart dough on baking paper to about 3mm thick. Keep in mind the shape of your tart pan as you roll: if you have a rectangular pan, keep your dough in a rectangle; and if you have a circle, try and keep the dough in an approximate circle shape.
3. Chill the dough thoroughly, about 20 minutes.
4. Line the removable bottomed tart pan with the rolled crust, lifting and setting it into the corners and creases. If the dough breaks while you are lining, just press it together again.
5. Chill the lined pan for about 15 minutes then then cut off the excess pastry with a pairing knife.
6. Set dollops of hazelnut cream (it can be ambient temperature or cold straight from the fridge) into the crust and spread it out in one even layer.
7. Arrange the pears on the top of the hazelnut cream. The hazelnut cream will puff as it bakes to encase the pears, so you don’t need to press them into the cream layer.
8. Chill the dough one more time until firm, approximately 20 minutes depending on how long it took to assemble.
9. Bake the tart in a preheated oven, checking and rotating every 15 minutes. Bake until the tart shell is dark, deep gold and the almond cream is set and has begun to brown in the center. The rectangular mold took about 35 minutes.
10. Cool completely before removing from the pan.
11. Cut and serve ambient temperature! You can also wrap it well and store it at ambient temperature for up to 3 days or for 7 in the refrigerator.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Pies and tarts, open Bourbon Chocolate Pecan Tart Rested Before Slicing and Mixed Berry Pie Cooled Before Slicing.