Pear-Hazelnut Tart in a Puff-Pastry Crust

Pear-Hazelnut Tart in a Puff-Pastry Crust
Photo by Scott Phillips


  • 2 medium ripe pears, peeled, cored, and sliced ¼-inch thick
  • 2 tsp. granulated sugar
  • 1/8 tsp. ground cinnamon
  • ¼ cup granulated sugar
  • 8 oz. (1 cup) cold unsalted butter, cut into 1-inch pieces
  • 1 large egg, at room temperature
  • 9 oz. (2 cups) all-purpose flour
  • + 4 more ingredients
    • ½ tsp. table salt
    • 2 oz. (4 Tbs.) unsalted butter, softened
    • 2 oz. hazelnuts, toasted and skinned
    • ½ tsp. vanilla extract

In a large bowl, combine the flour and salt. Add the butter and toss to coat with flour. Using a pastry blender or two blunt table knives, cut the butter into the flour until the mixture is dry and rough with 1/2- to 3/4-inch chunks of butter. Add 1/2 cup very cold water and continue cutting unti...

View full recipe at Fine Cooking


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