Seckel Pear & Hazelnut Tart with caramelized raw honey

pear tart 1.jpg

Seckel Pear & Hazelnut Tart

Yields 9-inch tart (6-12 servings)

Tart Dough
1 1/4 cups all purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
8 tablespoons butter, cold
1 large egg, lightly whisked
1 teaspoon vanilla extract

3 tablespoons butter, room temperature
1/2 cup granulated sugar
2 large eggs (room temp)
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/3 cups hazelnut flour
3 ripe seckel pears, peeled, halved, and cored

2 tablespoons honey (for brushing tart)

In a large mixing bowl, whisk together the flour, sugar, and salt. Cube the butter and add it to the dry ingredients by rubbing it between your fingers until the dough resembles coarse sand. Add the lightly whisked egg and vanilla extract, folding the mixture until the dough comes together.

Form dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 30-60 minutes, or until cold.

Preheat oven to 350 degrees F. Line a 9-inch tart pan with parchment paper, or spray with non stick spray.

On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer into the tart pan, trim the edges, and poke the bottom of the pan with a fork several times to prevent the dough from rising while baking. Bake for 20-25 minutes at 350 degrees F, or until lightly browned. Remove from the oven and allow to cool.

In a large mixing bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs, vanilla extract, and salt. Stir in the hazelnut flour until uniform. Spread the filling evenly into the tart shell with an offset spatula.

Place the pear halves in the filling and press down gently. Brush with the honey and bake for 40-50 minutes, or until the hazelnut filling is baked through and appears lightly browned. Cool to room temperature before slicing and serving.

seckle pears 1.jpg