Pear-Hazelnut Tart

Name: Pear-Hazelnut Tart
Ingredients: 1 egg; 200 g (7 oz/1⅓ cups) plain (all-purpose) flour, plus some extra for rolling out the dough; 100 g (approx.4 oz/1 stick) butter; 100 g (approx.4 oz/½ cup) sugar; 1.5 litres (6 cups) water, or half water half white wine; 100 g (approx. 4 oz/½ cup) sugar; 3 firm sweet dessert pears, peeled, with the stem; pinch of salt; 50 g (approx. 2 oz/½ stick) butter at room temperature; 2 eggs; 2 tsp vanilla sugar; 50 g (approx. 2 oz/⅓ cup) plain (all-purpose) flour; 100 g (approx. 4 oz/⅔ cup) hazelnuts; 50 g (approx. 2 oz/¼ cup) sugar; 1 cinnamon stick; ½ lemon

Preparation info

Difficulty
Medium

Appears in

Home Made

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

Dessert
Baking
Vegetarian

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.