Next Post
Miso Browned Butter and Brie Pasta with Roasted Beets + Walnuts.
This post may contain affiliate links, please see our privacy policy for details.
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.
Servings: 6 Servings
Calories Per Serving: 844 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Instructions
Crust
- 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.
Frangipane Filling
- 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).
Crumble
- 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.
Notes
*Inspired by [Cannelle et Vanille | http://www.cannellevanille.com/gluten-free/the-same-old-pear-and-hazelnut-tart/].
Tell me you love them and let’s make this tart! Tuesday tart making? Yes please!
This tart looks amazing!! Love the combo of ingredients!! I’d go with a pear recipe in your book!!
I am a fellow planner who LOVES pears! My whole family loves a fresh ripe pear. For kids, they are easier than eating an apple. For baking? I make a healthy-ish pear cobbler that we love! And pear tart? Yes! Love ’em. Yours looks amazing! My sister makes a delicious pear cake….Pears are DEFINITELY a “thing” at our house.
I am most definitely a planner! Also I love pears equally as much as I love apples and this tart combined with hazelnuts looks fantastic! Nice work Tieghan!!
This looks completely divine. I love all those ingredients – pears are special, hazelnuts my fav nuts. As for planning, I really, really try to plan. When I don’t it’s miserable for my family. Every week on Monday I plan the weeks dinner menu and shop accordingly. Having 4 teenagers sometimes makes it super crazy with everything going on with their activities. I can’t wait to see how they love this dessert
Huge pear fan over here!! They are such an underrated fruit. They’re so juicy and flavorful and honestly they remind me of Christmas!! This is the kind of tart I can get down with, y’know? 😉
pears are way better than apples! you’ve done it again my friend, this looks downright delicious!
Being a planner is something to be proud of!! I need to add this list of ingredients to my to-do list. This tart is gorgeous!
I am a list maker for every occasion I have to do a lot of cooking. Also when I got to town and have several places to go I make a list.
As for pears, I only like them as eaten raw. My mother made delicious pear preserves, but not for me. Give me apples, peaches, and strawberries for desserts.
Hi Tieghan.
You pushed my buttons with today’s post. I absolutely love to plan! I even plan about when to plan. Lol. I have a small planner (pocket size) for personal matters (doctors, bills etc) and a larger (A5) planner for my blog, my baking and other hobbies. I love it. I made my own custom dividers and I carry it around everywhere. Actully, planning takes some of my stress away. I just cannot start a day without having even a simple timeline in mind (something like I will just rest for an hour, then walk the dog, then hit the super market and then bake, you know). I feel lost. By the way. The tart is amazing! I love apples but pears are starting to grow on me.
I am definitely a planner. I have to plan, it is just the way I am. I also, am into pears. I always would just eat them plain as a fruit when they were in season, and up until recently have been experimenting with them in tarts, cakes and desserts…and I have to say, I enjoy them, I love pairing them with nuts, I love the crunch. Your recipe sounds fantastic, so that is definitely going to be baked. Have a great week :-).
Good luck getting organized. I wish I could share the secret to it but I’m still trying to figure it out myself.
By the way, I’m totally cool with pears, especially when they’ve been caramelized to perfection and paired with nuts! This tart looks so delish and I say go for it with the pear recipe for your book!
I adore pears and eaten just as a fruit, I probably prefer them to apples. The combination of hazelnut frangipane and pears is nothing short of genius. I will have to make this!!! A big scoop of vanilla ice cream would add a nice touch. Fab recipe thank you Sammie.
Oh I would love to be able to plan everything, but this just doesn’t work for me, which doesn’t mean that I live a chaotic life, I always know what the week will bring. I love pears, frangipane and pear pie is one of my favourites, so I will have to try this twist on it.
My sister is a planner, I’m not. Ever since entering motherhood I realized I would have to at least organize certain aspects of my days and my weeks, having kids forces one to do that, but it is the bare minimal. Mostly I prefer going with the flow, and sometimes it’s all hell breaking loose because I didn’t see fit to plan ahead!! As for pear tarts and cakes, the jury – me!! – is still out on that one. I’m huge for apple cake, apple pie, apple gallette or tart, but when it comes to pears, I dunno… I cannot bring myself to really like it…
http://bloglairdutemps.blogspot.pt/
i’m definitely a type a planner! i make lists for everything (i have running lists for places to eat in random cities, and there’s to do lists on scratch paper scattered everywhere). as for the pears: i think they’re softer and more floral than apples, and they feel more special to me because i don’t see them as much in baking. they sound really tasty with all those nutty accompaniments (without being overpowered by the frangipane and streusel).