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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!
Planning makes me feel like I’m on top of things… makes me feel sane. Since I started blogging, I’ve definitely been a little obsessed with my planner! As far as the pears vs. apples debate, there’s no doubt that I love apples a LOT, but I am ok with pears too, sometimes. This tart looks scrumptious and would definitely make it one of those times I would be willing to give pears a chance. 🙂 Your blog is a refreshing, hilarious and visually stunning break from the everyday mundane.
Nothing wrong with being a planner, I prefer to plan but leave room to wing it when things change unexpectedly. Love apples too, just like pears way better!
Love pears. This is hilarious, cause I just posted a pear recipe myself! I too thought maybe I should do apples. But these pears just looked so gorgeous at the grocery store! And you must feel a bit like a hero after a good planning session! I love them. Gorgeous tart, Tieghan! ?
Love this! Great flavor combination and beautiful photos, as always 🙂
I love pears! I was just thinking the other day that they may just be my favourite fruit. I obviously support pear desserts, and this one sounds incredible!
What a gorgeous tart! I’m a hardcore apple fan, but the flavor of cooked pears is undeniably elegant. Caramelized pears on frangipane with a crumble? This I can get behind!
xx Sydney
This tart is just UNREAL! So beautiful and I bet super-delicious.
Your photography always inspires me, Tieghan. Thanks for the post!
Type A planners unite!!! I LOVE pears. And caramelizing them + adding hazelnuts?! Absolutely dreamy.
Beautiful tart!! I adore pears, especially when they’re perfectly juicy. I also love to eat them with almond butter. They also pair well with almost any berry in a tart or cake. I’m definitely a planner, but more of a week by week planner. Lists are my best friends….no really, haha!
Tieghan I get you girl! I am a pen & paper types of planner and my husband jokes around saying why do I need pen n paper when there are planners on the phone!! well I ignore him lol cause I live for planning!! I love planning but sometimes it gets a bit over compulsive (talk about my planning OCD!! :P)
This tart looks amazing and loving all the fall recipes you have been posting lately 🙂
I can’t wait to make this! I, too, am unsure about pears… I think it’s because there is such a short window in which they are perfect for eating (and I always seem to miss it). But then again, the same is true for avocados and they are my fav! Anyway, thank you so much for this beautiful tart!
What does it say that I’m this close to licking the screen? Love this recipe? Check. Pears? Check. Planning? Check.
Cheers,
Ardith
P.S. I hope you’re thoroughly enjoying putting your cookbook together. I imagine your taste testers are.
Ohmygosh, that would be my dream job!
Oh I am ALL about the pears. After apples they are probably my favorite fruit and I think they do so well in desserts. This looks delicious! My personal preference is pears that are a little more towards the unripe side, both for eating and for baking, so that they are not so mushy. Also that hazelnut crumble looks fantastic! This is the perfect fall dessert.
I’m all about a life led in organized chaos, so I guess that puts in the middle / makes me completely insane lol. this tart looks gorgeous, perfect for Thanksgiving and I am OBSESSED with the hazelnut component, so clutch!
Love planning! Planning = sanity. I’m a bit meh with pears. They never quite deliver like the apple, for me. But caramelizing them would definitely help!