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.