Hudson’s Rustic Pear Tart with Hazelnuts

Submitted by Sister Brown (from the Hudson’s Bar and Grill at the Heathman Lodge, Vancouver, WA)


Tart dough:

1 1/2 cups all-purpose flour
2 T. granulated sugar
1/2 teas. salt
5 T. cold butter (use butter only)
2 egg yolks
1/4 cup cold water

Filling:

3 T. butter (use butter only)
1-1 1/2 pounds pears, diced with skin on (about 3 pears)
1/4 cup plus 2 T. firmly packed brown sugar
1/4 teas. salt
1/4 teas. ground cinnamon
1/4 cup flour
1 egg
1 T. cold water
1/4 cup hazelnuts, toasted and chopped, for garnish (see note)

To make dough:

1. Combine flour, sugar and salt. Cut in butter. Mix until crumbly.
2. Mix yolks and cold water together and add to dry mixture.
3. Chill for 30 minutes, then roll out to a 14-inch circle and place onto a parchment-lined sheet pan.

Preheat over to 350 degrees.

To make filling:

1. Heat butter in skillet. Add pears, 1/4 cup brown sugar, salt, cinnamon and flour. Saute for just a few minutes, and cool.
2. Put filling in center of tart dough, then fold and crimp dough up over and around filling. Brush tart with egg mixed with cold water. Sprinkle with remaining 2 tablespoons brown sugar and chopped hazelnuts.
3. Bake for 20 to 30 minutes, or until pears are tender and crust is golden brown. Cool on wire rack.

Note: To toast hazelnuts, spread shelled nuts in dry skillet and cook over medium heat, stirring, about 10 minutes or until skins crack. Be careful not to burn. To remove skins, rub warm nuts with a rough cloth. (I never remove the skins.)