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.
- Serves: 1 person
- 1½ cups all-purpose flour, plus more for dusting
- 2tablespoons all-purpose flour
- 7tablespoons unsalted butter, plus more for greasing
- 1large egg
- 1tablespoon white sugar
- 1tablespoon cold water
- 1pinch salt
- ½cup hazelnuts
- 4tablespoons unsalted butter
- ¼cup white sugar
- 2teaspoons vanilla sugar
- ¼cup heavy cream
- 1large egg
- 2large pears - peeled, cored, and sliced
Step 1Grease an 8-inch tart pan.
Step 2Combine 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 3Roll 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 4Preheat the oven to 350 degrees F (180 degrees C).
Step 5Cover 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 6Meanwhile, roast hazelnuts in a dry skillet over low heat until fragrant, about 2 minutes. Remove from heat, allow to cool, and chop coarsely.
Step 7Beat 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 8Bake in the preheated oven until topping has set and is lightly browned, 20 to 25 minutes.