Pear Hazelnut Dartois Recipes

PEAR & HAZELNUT DARTOIS

Steps:

• Peel a broad strip of zest from the lemon and then juice the lemon. Put 1 tbsp juice, the zest, sugar, vanilla extract and 500ml water into a saucepan or sauté pan large enough to hold all the fruit in a single layer. Heat gently, stirring a little to help the sugar dissolve. Simmer for 4 mins then remove from the heat.
• Peel, halve and core the pears. Add them to a bowl with the remaining juice from the lemon. Heat the syrup again and gently poach the fruit, covered, for 15-20 mins until just tender. Test the pears with the tip of a sharp knife and remove the m with a slotted spoon as soon as they are ready. Lay them in a broad, flat container in a single layer. Allow the poaching syrup to cool slightly (for about 10 mins) then pour over the pears. Cover, then set aside in the fridge to cool completely.
• For the frangipane, beat the butter and sugar until light and fluffy. Gradually add half the egg (keep the rest for brushing the pastry), beating well after each addition. Stir in the nuts and the flour.
• Roll out 200g of the pastry to make a rectangle measuring 32cm x 14cm. Transfer to a metal baking sheet lightly brushed with a little oil and prick it all over with a fork. Spread the frangipane over the pastry leaving a 2cm border all around it. Lift the pears out of the syrup and pat dry with kitchen paper. Lay these horizontally in alternating directions along the pastry. Brush the borders with water.
• Roll out the rest of the pastry into a rectangle measuring 32cm x 17cm. Flour it lightly. Gently fold this over, lengthways, without pressing down. Make cuts horizontally through the fold at 4mm intervals, leaving a 2cm border around the open edge (as if you're making a paper lantern). Lay this on top of the pears, and unfold it to cover them. Lightly press together the pastry edges and put in your fridge for 30 mins. Heat oven to 200C/180C fan/gas 6. Strain the poaching syrup and boil to reduce it by half.
• Trim off about 3mm of pastry all the way round to make the dartois neat. Mix the remaining beaten egg with the milk and use this to brush the pastry. Using the tip of a small sharp knife, make little diagonal markings all along the border. Bake for 25 -30 mins. Brush the tart with the reduced poaching syrup while it's still warm. Serve with crème fra îche or whipped cream. You can stir 2 tbsp of the poaching syrup into the whipped cream, if you like.

PEAR DARTOIS

Steps:

• Place sugar and 1 litre water in a wide saucepan that will fit the fruit snugly and bring to the boil, stirring to dissolve the sugar, then reduce the heat to a simmer.
• Peel pears from stalk downwards, then cut in half lengthways and remove seeds with a melon scoop. Add pears to the simmering syrup and increase the heat. Cover the surface directly with a round of baking paper, then place a plate on top to ensure the fruit stays submerged. Bring syrup to the boil, then reduce the heat to low so the syrup is just simmering and gently poach the pears until you can easily pierce the flesh with the tip of a knife (10-15 minutes). Cool pears in syrup (1 hour), covered with baking paper, then refrigerate in the syrup until needed. The pears will keep submerged in syrup for a week.
• For frangipane, pulverise almond meal in a food processor, then sieve. Combine with the icing sugar and set aside. Place the butter in the bowl of an electric mixer fitted with a paddle attachment and work the butter until smooth. Add the almond mixture and continue beating until very pale and fluffy. Add eggs and yolk, then flour and mix to combine. Makes 500gm. (You'll only need 150gm; remainder can be refrigerated for another use.)
• Roll 200gm puff pastry on a lightly floured surface into a 30cm x 13cm rectangle. Roll this around the rolling pin, then unroll it onto an oven tray lightly sprayed with cold water and prick the pastry with a fork. Using a spoon, spread 150gm frangipane along the length of the pastry, leaving a 2cm border on either side. Brush pastry borders with eggwash. Pat pear halves dry and arrange on the frangipane in alternating directions so they fit snugly head to toe.
• Roll remaining pastry into a 30cm x 16cm rectangle. Fold the pastry in half lengthways without applying pressure. Make incisions down the length of the pastry at roughly 4mm intervals with the heel of a chef's knife, leaving a 2cm strip intact on the two outside edges. Unfold the pastry into its original shape. Drape it over the rolling pin and unroll it onto the pears to cover. Lightly press the edges together with your fingertips and refrigerate the dartois for 30 minutes.
• Preheat oven to 200C. Trim off about 3mm pastry along the length of the rectangle. Delicately and sparingly brush the top of the pastry with eggwash. Liberally brush the sides with more eggwash. With the tip of a small, sharp knife, make light, diagonal incisions in the borders, then along the edges and bake for 25 minutes. Increase oven temperature to 220C, dust the dartois with icing sugar and return it to the oven for 1-2 minutes, or place it under a hot grill for a few seconds, until beautifully glazed. Serve the dartois warm cut widthways into portions.

HAZELNUT-CRUSTED PEAR & BRIE TART RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Spread the hazelnuts on a baking sheet and toast for about 8 minutes, until fragrant and browned. Let cool, then remove the skins by gently rubbing with a kitchen towel.
• Increase the oven temperature to 400˚F (200˚C).
• In a food processor, combine the buckwheat flour, hazelnuts, rosemary leaves, 3 tablespoons of maple syrup, and the salt. Pulse until the hazelnuts break down and the mixture resembles a coarse meal.
• Add the butter and pulse to combine, until no large chunks of butter remain.
• Press the crust into a 10-inch (25-cm) tart pan. Poke holes all over the bottom of the crust with a fork.
• Bake the crust for 10 minutes.
• Reduce the oven temperature to 375˚F (190˚C).
• Spread the orange marmalade over the bottom of the warm crust. Arrange the brie slices evenly over the marmalade.
• Shingle the pear slices neatly around the outside edge of the tart, packing them close together. Add a second layer around the outside edge, on top of the first layer. There should be a circle left in the center of the tart. Begin tucking pear slices horizontally, skin-side up, around the edge of the inner circle. Work toward the center, using smaller slices as the circle gets smaller (the thinner the better here, they will bend and not break!). Once you get to the very middle, tuck a few small slices into the center to fill in.
• Using a pastry brush, lightly brush the remaining tablespoon of maple syrup over the pear slices.
• Bake for 40 minutes, until the pears have softened.
• Let cool for 10 minutes before slicing.
• Enjoy!

HAZELNUT PEAR TART

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the vanilla. Gradually add flour; stir in hazelnuts. , Press into a greased 11-in. fluted tart pan with removable bottom. Bake at 400° for 10 minutes. Remove from the oven; reduce heat to 350°., Spread apricot preserves over crust. In a large bowl, combine the hazelnuts, sugar, flour, butter and egg. Spoon over preserves. Arrange pear slices over filling in a concentric circle, slightly overlapping slices. , Bake for 40-45 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.

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.

DRIED PEAR HAZELNUT LOAF

Steps:

• Heat oven to 375°F. Spray bottom and sides of 9x5-inch loaf pan with cooking spray.
• In large bowl, mix 2 1/4 cups flour, the granulated sugar, baking powder and salt. In medium bowl, beat buttermilk, 6 tablespoons butter, the vanilla, lemon peel, gingerroot and eggs with wire whisk until well blended. Stir into flour mixture until blended. Stir in pears and hazelnuts. Spread batter in pan.
• In medium bowl, mix brown sugar and 1/4 cup butter until blended. Stir in 2/3 cup flour; pinch with fingers until clumps form. Sprinkle topping over batter.
• Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean, covering with foil during last 25 minutes to prevent overbrowning, if necessary. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. In small bowl, mix powdered sugar and milk until thin enough to drizzle. Drizzle over loaf. Let stand 10 minutes.

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 AND HAZELNUT FRANGIPANE TART

Steps:

• Preheat oven to 350°F.
• Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
• Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.
• Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan.

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-HAZELNUT CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 10-inch springform cake pan.
• Peel, core and slice the pears. Toss them with the juice of one-half lemon and set aside.
• Sift the flour, baking powder and salt together. Stir in the nuts. Set aside.
• Cream 12 tablespoons of the butter with one cup of the sugar until light and fluffy. Beat in the eggs one at a time. Stir in the flour and nut mixture, then the remaining lemon juice and the vanilla. Spread the batter in the pan.
• Arrange the pear slices, overlapping, on the surface of the batter in a pattern. Sprinkle them with all but one tablespoon of the remaining sugar and dot with the remaining butter. Place the cake in the oven and bake until it is golden brown, the top springs back when lightly touched and a cake tester comes out clean, about 70 minutes.
• Allow to cool at least 30 minutes before removing the sides of the pan. Sprinkle with the remaining tablespoon of sugar. Serve at once or when completely cooled.

CHOCOLATE PEAR HAZELNUT TART

Steps:

• In a small bowl, mix flour, hazelnuts, brown sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Wrap and refrigerate 30 minutes or overnight., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. fluted tart pan with removable bottom. Trim crust even with edge. Prick bottom of crust with a fork. Refrigerate while preparing filling., In a large bowl, cream butter and brown sugar until blended. Beat in egg yolks and amaretto. Beat in hazelnuts and cocoa., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold a third of the egg whites into hazelnut mixture, then fold in remaining whites. Spread onto bottom of crust. Arrange pears over top., Bake on a lower oven rack 30-35 minutes or until crust is golden brown. Brush pears with warm honey. Cool on a wire rack. If desired, dust with confectioners' sugar before serving.

PEAR AND HAZELNUT CRUMB PIE

Steps:

• For filling:
• Stir first 6 ingredients in large bowl. Add pears and toss to coat.
• For topping
• Whisk flour, sugar and cinnamon in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in nuts.
• Preheat oven to 375°F. Spoon pear filling into pie crust. Sprinkle topping evenly over filling. Bake pie 15 minutes. Reduce oven temperature to 350°F. Continue baking pie until pears are tender and filling is bubbling thickly, covering edges with foil if crust is browning too quickly, about 1 hour 5 minutes longer. Cool pie on rack at least 2 hours. Serve slightly warm or at room temperature.