Pear Croustade With Hazelnut Brown Sugar Topping Recipes

PEAR CROUSTADE WITH HAZELNUT-BROWN SUGAR TOPPING

Steps:

• Blend all ingredients in processor until clumps form, about 1 minute. Transfer to medium bowl. Cover and chill. (Do not clean processor bowl.)
• Combine both flours, hazelnuts, sugar and salt in same processor bowl. Blend until hazelnuts are finely chopped. Add butter and blend until coarse meal forms. Mix in 2 tablespoons ice water and process just until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap dough in plastic and chill 30 minutes. (Topping and dough can be made 1 day ahead. Keep chilled.)
• Position rack in bottom third of oven and preheat to 400°F. Roll out dough between 2 sheets of parchment paper to 13-inch round, lifting paper, smoothing wrinkles and turning over as needed. Transfer dough on parchment paper to large unrimmed baking sheet. Remove top sheet of parchment.
• Combine pears, sugar and flour in large bowl; toss to coat.
• Mound pear mixture atop dough, leaving 2-inch border. Using parchment paper as aid, fold dough border over pears, pleating loosely and pinching to seal any cracks in dough. Sprinkle topping thickly over pears.
• Bake croustade until crust is golden, about 40 minutes. Cover very loosely with foil to prevent crust from over-browning and continue to bake until juices bubble thickly, about 12 minutes longer. Transfer baking sheet to rack; cool slightly. Slide metal spatula under crust to free from parchment. Using large tart pan bottom as aid, transfer croustade to platter. Serve warm with ice cream.

PEAR CROUSTADE

Steps:

• For Crust:.
• Mix flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Transfer to large bowl.
• Mix egg yolk and 1 1/2 tablespoons ice water in small bowl. Using fork, blend enough yolk mixture, 1/2 tablespoon at a time, into flour mixture to form moist clumps.
• Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, about 1 hour.
• Position rack in center of oven and preheat to 400°F Roll out dough on floured parchment paper to 10-inch round.
• Transfer dough on parchment paper to large baking sheet.
• Filling:.
• Toss pears, sugar, flour, lemon juice and allspice in large bowl.
• Overlap pear slices atop dough, leaving 2-inch border. Fold border over fruit, pleating loosely and pinching to seal any cracks.
• Brush dough with egg white and drizzle cream over filing.
• Topping:.
• Mix flour and sugar in small bowl. Rub in butter with fingertips until mixture forms small clumps and sprinkle topping over filling.
• Bake tart until crust is golden and filling bubbles about 40 minutes.

PEAR CROUSTADE

Steps:

• Make crust by mixing flour, sugar and salt in processor.
• Add butter using on/off turns until mixture resemble coarse meal.
• Transfer to large bowl.
• Mix egg yolk and ice water in small bowl.
• Use fork to blend enough yolk mixture, 1/2T at a time into flour mixture to form moist clumps.
• Gather dough into ball, flatten into disk, wrap in plastic and chill until firm, about 1 hour.
• Then position rack in center of oven and preheat to 400 degrees.
• Roll out dough on floured parchment paper to 10-inch round.
• Transfer dough on the paper to large baking sheet. For filling: Toss pears, sugar, flour, lemon juice and allspice in large bowl.
• Overlap pear slices atop dough, leaving 2-inch board.
• Fold dough border over fruit, pleating loosely and pinching to seal any cracks.
• Brush dough with egg white. Drizzle cream or milk over filling.
• For topping: Mix flour and sugar in small bowl.
• Rub in butter with fingers until small clumps form.
• Sprinkle topping over filling.
• Then bake start until crust is golden and filling bubbles, about 40 minutes.
• Transfer to rack and cool slightly, about 15 minutes.
• Slide metal spatula under crust to free from parchment. Serve warm or at room temperature. --Bon Appetit

PEAR CROUSTADE

Steps:

• For crust
• Mix flour, sugar and salt in processor. Add butter. Using on/off turns, process until mixture resembles coarse meal. Transfer to large bowl. Mix egg yolk and 1 1/2 tablespoons ice water in small bowl. Using fork, blend enough yolk mixture, 1/2 tablespoon at a time, into flour mixture to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic. Chill until firm, about 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly before rolling out.)
• Position rack in center of oven and preheat to °F. Roll out dough on floured parchment paper to 10-inch round. Transfer dough on parchment paper to large baking sheet.
• For filling
• Toss pears, sugar, flour, lemon juice and allspice in large bowl. Overlap pear slices atop dough, leaving 2-inch border. Fold dough border over fruit, pleating loosely and pinching to seal any cracks. Brush dough with egg white. Drizzle cream over filling.
• For topping
• Mix flour and sugar in small bowl. Rub in butter with fingertips until mixture forms small clumps. Sprinkle topping over filling.
• Bake tart until crust is golden and filling bubbles, about 40 minutes. Transfer baking sheet to rack; cool slightly, about 15 minutes. Slide metal spatula under crust to free from parchment. Using large tart pan bottom as aid, transfer tart to platter. Serve warm or at room temperature.

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.

PEAR-HAZELNUT TART

Steps:

• Grease an 8-inch tart pan.
• 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.
• 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.
• Preheat the oven to 350 degrees F (180 degrees C).
• 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.
• Meanwhile, roast hazelnuts in a dry skillet over low heat until fragrant, about 2 minutes. Remove from heat, allow to cool, and chop coarsely.
• 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.
• Bake in the preheated oven until topping has set and is lightly browned, 20 to 25 minutes.

CRANBERRY-PEAR TART WITH HAZELNUT TOPPING

Steps:

• Roll pastry into a 13-in. circle on a lightly floured surface. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom., Combine the cranberries, pears, hazelnuts, brown sugar, flour, cinnamon and vanilla in a large bowl; transfer to crust. Dot with butter., Place tart pan on a baking sheet. Bake at 425° for 30-35 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack., Stir liqueur into whipped topping; serve with tart.