The topping for this yummy pear tart is quite sweet so I only add very little sugar to the pastry but you can make the tart with regular sweet shortcrust pastry if you like.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
386 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Grease an 8-inch tart pan.
Step 3
Combine 1 1/2 cups plus 2 tablespoons flour, butter, egg, sugar, water, and salt in a large bowl. Quickly knead into a smooth dough. Place in a container with a lid and refrigerate for 30 to 60 minutes. The pastry needs to be firm enough to be rolled out.
Step 4
Roll out chilled pastry on a floured work surface and fit into the prepared tart pan. Shape an edge and prick the pastry several times with a fork. Chill in the refrigerator for 30 minutes.
Step 5
Cover the pastry with parchment paper and fill with dry beans or pastry weights. Bake in the preheated oven for 20 minutes. Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
Step 6
Meanwhile, roast hazelnuts in a dry skillet over low heat until fragrant, about 2 minutes. Remove from heat, allow to cool, and chop coarsely.
Step 7
Beat butter, sugar, and vanilla sugar in a bowl with an electric mixer until creamy. Add cream and beat until well combined. Mix in egg and beat until batter is smooth. Spread onto the pastry. Arrange pear slices in an overlapping pattern on top of the cream and scatter hazelnuts on top.
Step 8
Bake in the preheated oven until topping has set and is lightly browned, 20 to 25 minutes.
Ingredients
1 tablespoon white sugar
1 pinch salt
2 tablespoons all-purpose flour
¼ cup white sugar
1 tablespoon cold water
1 large egg
2 teaspoons vanilla sugar
4 tablespoons unsalted butter
¼ cup heavy cream
½ cup hazelnuts
1 ½ cups all-purpose flour, plus more for dusting
7 tablespoons unsalted butter, plus more for greasing
