Pear-Hazelnut Tart

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Preparation info
    • Difficulty

      Medium

Appears in

By Yvette van Boven

Published 2011

  • About

Ingredients

For the dough

  • 200 g (7 oz/1⅓ cups) plain (all-purpose) flour, plus some extra for rolling out the dough

Method

Knead the dough ingredients into a nice dough and place in the refrigerator for 30 minutes wrapped in plastic wrap. Bring the water for the pears to a boil with the sugar, cinnamon stick and squeezed half lemon. Poach the pears for 30 minutes.

In a food processor, grind the hazelnuts and the sugar into a powder. Then add the other ingredients.

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