Caramelized Pear and Hazelnut Crumble Tart Recipe-Step By Step Guide

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Caramelized Pear and Hazelnut Crumble Tart Recipe-Step By Step Guide

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Ingredients

CRUST

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter cold, 1/2 cup
• 1/4 cup buttermilk

FRANGIPANE FILLING

• 8 tablespoons unsalted butter softened, 1/2 cup
• 1/3 cup light brown sugar
• 2 eggs
• 1 egg yolk discard the white or save for another use
• 2 teaspoons vanilla extract
• 2 tablespoons hazelnut liquor optional
• 1/2 teaspoon salt
• 1 1/2 cups hazelnut flour or almond flour
• 1/3 cup maple syrup
• 3-4 in pears thinly sliced 1/4 inch slices

CRUMBLE

• 1/4 cup hazelnuts roughly chopped
• 2 tablespoons pistachios roughly chopped
• 1/4 cup old fashioned oats
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1/2 teaspoon ground ginger
• pinch of salt

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Instructions

CRUST

• Put the salt and all-purpose flour into a large bowl and mix them together.
• Use your fingers to break the butter into the flour until the mixture resembles small peas.

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• Add the butter and continue to do this until the mixture.
• Incorporate the buttermilk.

• Using a wooden spoon, combine the ingredients, adding additional buttermilk as required (no more than one tablespoon at a time), until the dough is just about to come together (it is acceptable to have a few dry spots).
• On a surface that has been lightly dusted with flour, knead the dough in a gentle manner until there are no dry spots left, which should take about one minute.

• Split the dough in half lengthwise. Form into a disc with a circular shape.
• Grease a tart pan measuring 9 inches with butter.

• On a surface that has been lightly dusted with flour, roll out the dough into a round that is 12 inches in diameter.
• After the tart pan has been prepared, carefully transfer the crust to the pan.

• Remove the dough from the dish by lifting up the edges and allowing it to sink into the dish.
• After you have trimmed the edges to make the crust more even, you should then use a fork to prick the bottom of the dough a few times.
• The pan should be covered and placed in the refrigerator for at least half an hour, but no longer than two days.

FRANGIPANE FILLING

• Put the oven on to 375 degrees Fahrenheit first.
• By using an electric mixer, combine the butter and brown sugar and cream them together until they become fluffy and light.

• Until the two eggs are completely incorporated, add them one at a time.
• Mix in the egg yolk until it is completely incorporated.

• After that, incorporate the vanilla extract and hazelnut liquor by beating them together until they are completely incorporated.
• Mix in the salt and hazelnut flour until they are almost completely incorporated. Put aside for later.

• Take a skillet that has sides and add the maple syrup to it.
• Bring the mixture to a boil and continue boiling for three to five minutes, or until the maple syrup begins to thicken.

• Put the pear slices in the pan after removing it from the heat.
• The pears should be allowed to sit in the syrup for a few minutes, but no longer than that.

• The pear should not become too soft to work with, as this would be undesirable.
• The filling should be spread inside the crust after it has been removed from the refrigerator and allowed to chill.

• The pear slices should be layered on top of the filling, and they should be gently pressed into the filling just a little bit.
• Apply the remaining maple syrup to the pears and drizzle it over them.

• As soon as the tart pan is placed on a baking sheet, bake it for forty to forty-five minutes, or until the top is golden brown.
• The tart should be allowed to rest for ten minutes before being sliced and served with the crumble .

CRUMBLE

• Make sure that the hazelnuts, pistachios, oats, butter, brown sugar, ginger, and salt are all added to a skillet that is set over medium heat.
• Toasted and golden in colour, the nuts and oats should be cooked for five to ten minutes while being stirred frequently.

• After removing the mixture from the heat, place it on a plate and set it aside.
• Permit to cool down. To accompany the tart, serve.

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