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Bosc Pear and Toasted Hazelnut Tart

Tart Crust
1/4 cupfinely ground toasted hazelnuts
1 1/4 cupsall-purpose flour, plus extra for dusting
1/2 teaspoonsalt
2 teaspoonssugar
4 tablespoonsice-cold unsalted butter, cut into small pieces
1/4 cupice-cold solid vegetable shortening
3 tablespoonssour cream
1 tablespoonice water
Filling
1/2 cup (1 stick)unsalted butter, cut into small pieces
1/2 cupsugar
1 largeegg yolk
1 largeegg
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Bosc Pear and Toasted Hazelnut Tart - Ingredients Continued

1 tablespoonheavy cream
1/2 cupfinely ground hazelnuts
1 tablespoonall-purpose flour
3firm but ripe Bosc pears
2 tablespoonspear brandy, kirsch or Cognac
1 1/2 tablespoonssugar
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Bosc Pear and Toasted Hazelnut Tart - Equipment List

Food Processor
Measuring Cups and Spoons

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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

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Bosc Pear and Toasted Hazelnut Tart - Instructions Continued

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.

Adjust to center the dough; then press it into place. Trim the overhang to 1/2 inch
and fold in to reinforce the side. Freeze the tart shell for 20 minutes. (The tart
shell can be made up to this point and frozen for up to 1 month.)

Line the tart shell with foil and fill with dried beans, rice or pie weights. Bake

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just until the side of the pastry begins to color, about 20 minutes. Remove the
weights and foil, and bake until the base of the shell is golden, about 5 minutes.
Transfer to a rack to cool. Reduce the oven temperature to 400 F.

To Make the Filling
Cream the butter and sugar in a food processor fitted with the metal blade, stopping
the machine once or twice to scrape down the sides of the work bowl. Add the egg yolk,
egg, and heavy cream, and process to blend thoroughly. Scatter the ground nuts and
flour over the butter mixture, and process just until blended. Refrigerate while
preparing the pears. Halve and core them and cut lengthwise into 1/8-inch slices.

To Assemble the Tart
Spread the cream filling evenly over the bottom of the prepared tart shell. Arrange
the pears over the filling in overlapping concentric circles, starting from the

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Bosc Pear and Toasted Hazelnut Tart - Instructions Continued

outside edge and working toward the center. Brush the pears with the pear brandy.
Sprinkle the 1 1/2 tablespoons of sugar over the top.

Bake the tart in the center of the oven until the pastry is brown and pears begin to
caramelize, about 45 minutes. Let cool on a rack. When ready to serve, center one hand
under the bottom of the tart pan and slip off the rim with the other hand. Set the
tart on a round serving plate and cut into wedges. Makes one 10-inch tart; Serves 8 to
10.

Diane Morgan, The Thanksgiving Table (Chronicle Books, 2001).

If you would like to purchase this book, please visit www.chroniclebooks.com"
target="_blank"> Chronicle Books.

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