Bosc Pear and Toasted Hazelnut Tart - Instructions
A tart makes such a pretty presentation on a dessert table, especially this one, which has slices of
caramelized pears on top. The skin of Bosc pear is autumn-hued in lovely shades of brown and gold, which
is precisely why the pears are left unpeeled. The tart can be made in stages: the crust can be prepared
in advance and frozen, and the filling can be made 1 day ahead.
To Make the Crust
Combine the hazelnuts, flour, salt and sugar in a food processor fitted with the metal blade. Add the
butter and shortening and pulse until the mixture resembles coarse meal. Add the sour cream and water,
and process for a few seconds, just until a ball of dough begins to form. Do not over process.
Transfer the dough to a floured work surface, gathering all the loose bits, and form into a disk about 1
inch thick. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or overnight.
Preheat the oven to 425 F. Have ready a 10-inch tart pan with a removable bottom. On a lightly floured
work surface, roll out the dough into a circle about 12 inches in diameter. Dust the work surface and
dough with a little more flour, as necessary, to keep the dough from sticking. Roll the dough around the
rolling pin, lift it over the tart pan, and unroll the dough over the pan.