Caramelized Pear and Hazelnut Crumble Tart.
I am in full on planning mode.
And I love it!
I am a planner by nature, but ever since I jumped head first into this blog, it’s kind of been day by day, week by week. Well, that’s a slight exaggeration. I have still been planning my days + making lists, but just not as detail oriented and organized a I’d like. BUT now, now I am changing! I’m going back to my old ways, because you guys, I live for planning! I love knowing what the day, week or maybe even (if I am really, really organized) the month holds! OKAY, but I am not THAT organized… yet! It’s more like knowing what the week holds….and even that can be hard, but I am slowly, but surly getting there.
Is anyone else with me? Any type A planners out there???
I spent my weekend planning, working and getting my life organized, because well, I have decided it would be just TOO crazy otherwise and I really don’t handle chaos all that well.
My mom? She thrives on chaos, but me? I fall apart. Yes, we are polar opposites. But I love her and sure would not be where I am now without her!! Shh, but she is the secret to my success. No I swear, it’s true.
So yeah, I am all energized and ready to go and it feels so good! I still need to figure out how to get to bed earlier, but I dunno I feel like that’s everyone’s problem, it’s just life.
Anyway, on to this caramelized pear and hazelnut crumble tart, it’s something new and different for me. I am not really a pear person, like at all, but see, I somehow came up with a pear recipe for the book. And while I love the recipe, I’m still just not sure if pears are really a popular thing.
SO… I thought I would test out a pear recipe on the blog and see how it went.
Are you guys into pears? Do you like apples better? Are pears good with certain things/holidays/events?
I’m hoping you like pears because I ended up LOVING this tart. Granted, I think that caramelizing the pears REALLY helped, but even still, I love this tart.
It’s a hazelnut frangipane filling, caramelized pears and THEN… a buttery hazelnut-almond crumble. Delish, right? YES.
I know that most people would consider this a dessert, but to me… it’s totally breakfast… or brunch… or lunch. Just a little dusting of powdered sugar is all you need, and well, YUM!
I made the crust super simple, just butter, flour and buttermilk. Nothing tricky and definitely nothing fancy. While the crust chills out in the fridge, you make the filling and caramelize the pears. It’s really a simple tart to make and perfect for entertaining…which is good, cause you guys, you guys, you guys – the two biggest holidays are coming up on us so fast and I am PUMPED!!!
Favorite time of the year! 🙂
Ok, focus Tieghan… back to the tart.
It’s full of great flavor, not overly sweet, super moist and I LOVE the crunch from the hazelnut crumble. This would be delicious served with vanilla ice cream, whipped cream or just as is. Believe it or not, I did not add any ice cream or whipped cream!
I mean, I probably should have, but I thought this tart was pretty dang awesome with just a little powdered sugar so I stuck with it. Next time though… ice cream!
But really, how do we feel about pears? I am SO curious???
Caramelized Pear and Hazelnut Crumble Tart.
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter cold, 1/2 cup
- 1/4 cup buttermilk
- 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
- 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
- Place the all-purpose flour and salt in a large bowl. Add butter and use your fingers to break the butter into the flour until the mixture resembles small peas.
- Add the buttermilk. Mix with a wooden spoon, drizzling in more buttermilk as needed (no more than 1 tablespoon at a time), until dough just comes together (a few dry spots are ok). Gently knead the dough on a lightly floured surface until no dry spots remain, about 1 minute. Divide the dough in half. Shape into a circular disk.
- Grease a 9-inch tart pan with butter.
- Roll out the dough onto a lightly floured surface to a 12-inch round. Carefully transfer the crust to the prepared tart pan. Lift up the edges and allow the dough to sink down into the dish. Trim edges to even out crust if needed, then prick the bottom of the dough with a fork a few times. Cover the pan and place in the fridge for at least 30 minutes or up to two days.
- Preheat the oven to 375 degrees F.
- Using an electric mixer, cream together the butter and brown sugar until light and fluffy. Add the two eggs, one at a time until fully combined. Add the egg yolk and beat until combined. Now add the vanilla and hazelnut liquor, beating until combined.
- Stir in the hazelnut flour and salt until just combined. Set aside.
- Add the maple syrup to a skillet with sides and brings to a boil, boil 3-5 minutes or until the maple syrup just starts to thicken. Remove from the heat and add the pear slices. Let the pears sit in the syrup for a few minutes, but no longer. You don't want the pear to become too soft to work with.
- Once your crust is chilled, remove from the fridge and spread the filling inside. Layer the pear slices over the filling, gently pushing them just slightly into the filling. Drizzle the remaining maple syrup over the pears.
- Place the tart pan on a baking sheet and bake for 40-45 minutes or until the top is golden. Allow the tart to sit 10 minutes, then slice and serve with the crumble (recipe below).
- Add the hazelnuts, pistachios, oats, butter, brown sugar, ginger and salt to a skillet set over medium heat. Cook for 5-10 minutes, stirring often until the nuts + oats are toasted and golden. Remove from the heat and slide the mixture onto a plate. Allow to cool. Serve with the tart.
Tell me you love them and let’s make this tart! Tuesday tart making? Yes please!