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:- I devoted my weekend to organising, working, and planning my life, as I have come to the conclusion that anything less would have rendered it excessively chaotic, and I am not one to tolerate disorder very well.

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

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Ingredients

 

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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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Also Read:-Chocolate Covered Almond Butter Stuffed Dates Recipe- Learn Like a Pro

Instructions

 

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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.

 

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

 

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  • 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.

 

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  • 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.

 

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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.

 

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  • 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.

 

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  • 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.

 

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  • 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 .

 

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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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