Find your new favorite treat in this cheerful dessert from Aran Goyoaga of Canelle et Vanille.
Ingredients
Dough
- 1 ¼ cups all-purpose flour (or gluten-free flour mix)
- 1 teaspoon sugar
- ¼ teaspoon salt
- 8 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons cold water, or more as needed
- Reynolds® Parchment Paper
- Reynolds Wrap® Aluminum Foil
Filling
- 3 ounces hazelnuts
- ½ cup sugar
- 8 tablespoons unsalted butter, at room temperature
- 1 egg
- ½ cup all-purpose flour (or gluten-free flour mix)
- 1 tablespoon vanilla extract
- 1 tablespoon dark rum (Optional)
- ½ teaspoon kosher salt
- 3 pears – peeled, cored and sliced
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 474 | |
% Daily Value * | |
Total Fat31g | 39% |
Saturated Fat15g | 77% |
Cholesterol84mg | 28% |
Sodium206mg | 9% |
Total Carbohydrate46g | 17% |
Dietary Fiber4g | 13% |
Total Sugars20g | |
Protein6g | |
Vitamin C3mg | 17% |
Calcium33mg | 3% |
Iron2mg | 11% |
Potassium194mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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