Hazelnut Frangipane Pear Tart Food

PEAR TART WITH HAZELNUT FRANGIPANE

Steps:

• Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream for 3 minutes until pale and fluffy.
• Add the hazelnut or almond flour in three parts while mixing, alternating with each egg until the ingredients are incorporated evenly.
• Add the flour and vanilla extract - mixing to combine. Transfer to a container and refrigerate until ready to use.
• In a stand mixer using a paddle attachment, start by mixing sugar, butter, vanilla paste, salt, almond, and all-purpose flour, mixing until combined. Take a moment to scrape the mixing bowl
• Add room temperature eggs one at a time, mixing between additions
• Add bread flour, making sure to not overmix
• Wrap dough tightly in plastic wrap - then place in the fridge to chill before using for at least 30 minutes.
• I tend to make my tart dough ahead of time so I throw it in the fridge until the next day. If using this method, remove your dough from the fridge 30 minutes before you plan to roll it out - you'll find that it will be MUCH easier to work with!
• Once your dough is rolled to the desired thickness, press gently into the bottom of your buttered tart pan, poking the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for about 15 minutes. This is essential - your tart shells are less likely to shrink while baking if you take the time to freeze your shells.
• Preheat oven to 350°F
• Line the shell with aluminum foil and baking rice/beans/pie weights to further prevent the dough from puffing up. Bake for about 15 minutes until light golden brown before pulling from the oven. After cooling for 5-10 minutes, remove the foil and pie weights.
• Fill tart shell to the ½ way point with your frangipane and arrange pear slices on top. Sprinkle demerara sugar on top before placing back into the preheated oven for another 30-40 minutes. You're looking for the frangipane to be completely set before removing it from the oven and letting it cool. If the edges of the tart are browning too quickly, you can lightly cover them with a ring of foil.
• Transfer the tart to a rack to cool until lukewarm or room temperature before removing the sides of the tart pan. To serve, I like sprinkling powdered sugar over the top! If the edges of the tart are gaining color too quickly, you can lightly cover them with a ring of foil - be sure to cook the filling through completely. Transfer the tart to a rack to cool until lukewarm or room temperature before removing the sides of the tart pan.

HAZELNUT FRANGIPANE PEAR TART

Steps:

• Cut the cold dough in pieces and reknead into a disc. On a floured table, press the disc, evening the circle as you go, until it is about 6 inches in diameter. Flour the surface of the dough and roll in into a circle measuring about 1 1/2 inches bigger than the 9-inch tart mold. Flour as much as you need to prevent the dough from sticking. Brush off any excess flour, fold the dough in half and center it over the mold. Press along the bottom edge and side to even it. Press any excess dough from the bottom edge up the sides so that they are thicker. Cut off any excess dough with a rolling pin and press the sides up so it extends about 1/8-inch above the rim. Dock the bottom with a fork and freeze.
• Preheat oven to 375 degrees. Bake the frozen tart shell until the center barely begins to color, 10 to 12 minutes. Cool completely.
• Lower oven to 350 degrees. Combine the nuts and confectioner's sugar in a food processor and process to a fine powder, about 30 seconds. In the bowl of a standing mixer, cream the butter and sugar until fluffy. Add the nut powder and mix thoroughly, scraping down the bowl once or twice. Add the egg in three parts, beating after each addition on medium high speed, until very light and fluffy. Add the almond and vanilla extracts. On low speed, mix in the flour just until incorporated.
• Spread the jam on the bottom of the prebaked shell and then spread evenly with the frangipane. Slice the pears in half and core. Cut each half in very thin slices from blossom to stem, leaving them attached at the stem end. Cut off the end pieces and cut each half in quarters. Fan out each quarter and arrange the 6 fans in a circle over the frangipane, stems to the center. Be sure to leave some space between the fans so the filling can rise up around them. Brush the pears lightly with melted butter. Bake about 50 to 55 minutes, until the top is golden brown and crusty. If the rim is getting too dark, cover the edge with foil or pie guards. Cool in the mold on a rack; remove the outer ring after 10 minutes. Slip a flexible metal palate knife between the tart and the metal bottom and slide off the tart. Cool completely on a rack before serving. Cut with a sharp serrated knife.

BLUEBERRY HAZELNUT FRANGIPANE TART

Steps:

• Pate Sucree: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar. Add the butter and mix until coarse and sandy. In a small bowl, whisk the egg yolk, cream, and vanilla together. Add to the flour mixture and mix at low speed just until combined. Turn out onto a work surface and form into a ball. Roll out dough to fit a 10-inch tart pan with a removable bottom, lightly press it into the pan, and chill for at least 30 minutes.
• Filling: Preheat the oven to 375 degrees F.
• In a food processor fitted with a metal blade, pulse the hazelnuts and sugar just until sandy. Do not overprocess, or the mixture will become pasty. Add the butter and process just until blended. Add the eggs and process until blended. Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth. Spoon into the unbaked tart shell.
• Spread 1 cup of the blueberries in a single layer over the frangipane. Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes. Let cool to room temperature.
• In a medium saucepan, bring the jam and water to a boil. Immediately turn off the heat. Working quickly, add the remaining blueberries all at once and fold gently with a spatula until evenly coated. Pour into the center of the tart and gently spread over the entire surface. Let cool until set, then remove the sides of the pan. Serve at room temperature.

APPLE TART WITH HAZELNUT FRANGIPANE

Steps:

• Preheat the oven to 375 degrees F.;
• For the dough:
• Mix the flour, butter, sugar, and salt quickly with your fingertips until the butter is in pieces about the size of dried beans. Quickly stir the water into the mixture and then gather up the dough onto a sheet of plastic wrap and press it into a flat dish shape. Refrigerate dough for 1 hour.
• Line a cookie sheet or jelly roll pan with parchment or a silicon pad. Roll the dough out onto a lightly floured surface into a rectangle about 15-inches long by 10-inches wide, with rough edges. Roll the dough up onto your rolling pin and then unroll it directly onto the lined pan.
• Roast the hazelnuts on a cookie sheet for 7 or 8 minutes. Transfer the nuts to a food processor, add the 1/4 cup sugar, egg, 1 tablespoon butter, and vanilla, and process until a creamy paste forms. Spread the frangipane on the dough, stopping about 1 1/2-inches from the outer edge on all sides.
• Peel the apples, remove the cores, and cut them into 1/2-inch thick slices. Arrange them attractively in a slightly overlapping pattern, like the tiles of a roof, on the pastry dough so that the apples cover the frangipane. Fold the edge of the dough back over the apples to make a 1 to 1 1/2-inch border of dough. Increase the oven temperature to 400 degrees F. Sprinkle 2 tablespoons sugar over the apples, letting a little of the sugar fall onto the border to help crystallize the dough. Break the remaining 2 tablespoons butter into pieces and scatter them over the tart. Bake for 1 hour. The dough should be nicely crystallized all over.
• Remove the finished tart from the oven and cool on a rack until lukewarm. Dilute the apricot preserves with the calvados or water and glaze the surface of the tart, spreading it carefully on the apples with the underside of a spoon. Serve at room temperature cut into little wedges, with plain cream, sour cream, creme fraiche, or ice cream, if desired.

HAZELNUT, PEAR AND CARDAMOM TART

Steps:

• Prepare the Shortcut Pie Crust through Step 3.
• When ready to make the pie, heat the oven to 350 degrees. Roast the hazelnuts on a baking sheet until evenly browned and skins are loosened, 25 to 30 minutes. While they are still warm, rub them together in a dish towel to remove the skins. Cool the skinned hazelnuts, and then blitz them to a fine meal with the flour in the food processor. Transfer to a medium bowl and set aside.
• Crush the cardamom pods and retrieve the seeds, discarding the pods, then crush the seeds to a fine powder using a mortar and pestle.
• In a food processor, cream the butter, granulated sugar and crushed cardamom until pale and fluffy. With the machine running, add eggs one at a time, emulsifying each one fully before adding the next, and scraping down the sides of the bowl as needed. Transfer to the bowl with the hazelnut meal and stir to combine. Chill until firm, about 1 hour.
• While the frangipane chills, shape and bake the crust: Working over an 11-inch fluted tart pan, prepare the Shortcut Pie Crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
• Heat the oven to 350 degrees. Bake the chilled crust until just-cooked but not browned, about 15 minutes. (The crust will continue to cook while the tart bakes, so expect it to darken in color when it bakes the second time.) Cool completely.
• Scoop the hazelnut frangipane into the crust. (Don't try to spread it; it will distribute itself evenly as it cooks.) Nestle the pears into the frangipane, tucking some underneath the frangipane and leaving others on top.
• Bake on a baking sheet until the frangipane is fully set in the center and the crust is golden brown, 75 to 90 minutes. Cool on a wire rack completely, then remove from the pan and serve with crème fraîche.

PEAR AND HAZELNUT FRANGIPANE TART

Steps:

• Combine the flour, sugar and salt in a food processor. Add the cold butter and pulse ten times until the butter is the size of large peas. Add 3 tablespoons of cold water and pulse until it comes together. Turn onto a lightly floured work surface and bring the dough together, forming a disk. Wrap in Reynolds® Parchment Paper and refrigerate for at least 45 minutes.
• On a lightly floured work surface, roll the dough to 1/8-inch thickness. Fill a 9-inch tart mold or rectangle tart mold with the dough. Cut off excess from the top and refrigerate for another 15 minutes.
• Preheat oven to 400 degrees F. Cover the top of the dough with Reynolds Wrap® Aluminum Foil and weigh down with pie weights or dry beans. Bake for 15 minutes. Remove the foil and pie weights and let cool.
• Combine the hazelnuts and sugar in the food processor. Pulse to a fine powder. Add the butter, egg, flour, vanilla, rum and salt. Process until it comes together as a paste.
• Spread the mixture over the partially baked tart. On the top, arrange the pear slices in a pattern. Bake the tart for 30 to 35 minutes until golden brown. Let it cool for 10 minutes before slicing.