Pear-Hazelnut Tart


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

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For the dough

  • 200 g (7 oz/1⅓ cups) plain (all-purpose) flour, plus some extra for rolling out the dough
  • 100 g (approx.4 oz/½ cup) sugar
  • 100 g (approx.4 oz/1 stick) butter
  • 1 egg
  • pinch of salt

For the pears

  • 3 firm sweet dessert pears, peeled, with the stem
  • 1.5 litres (6 cups) water, or half water half white wine
  • 100 g (approx. 4 oz/½ cup) sugar
  • 1 cinnamon stick
  • ½ lemon

For the filling

  • 100 g (approx. 4 oz/ cup) hazelnuts
  • 50 g (approx. 2 oz/¼ cup) sugar
  • 2 tsp vanilla sugar
  • 50 g (approx. 2 oz/ cup) plain (all-purpose) flour
  • 50 g (approx. 2 oz/½ stick) butter at room temperature
  • 2 eggs


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.

Preheat the oven to 180°C (350°F/Gas 4).

Roll out the dough on a floured countertop. Use to cover a greased 24-cm (9-inch) pie dish or 6 individual pie dishes.

First fill the bottom. Carefully halve the pears. Remove the cores and cut the pear halves in fan shapes, and leave the stem. Arrange the pears on the filling with the stem facing inward. Bake the tart until golden brown (approx. 35 minutes). Smaller tarts are ready in approx. 25 minutes.