Hazelnut Bourdaloue tart
– sweet pastry,
– hazelnut cream
– pears in syrup
– chopped hazelnuts,
– topping.
Material used
– Silikomart 190mm tart ring
– Micro-perforated silicone baking mat
Ingredients
Pears in syrup
3 pearsWater150g caster sugarLiquid vanilla
Hazelnut pastry110 g flour20 g hazelnut powder40g icing sugar60g butter1 egg yolk1 pinch of salt
Hazelnut cream40g softened butter40g sugar40g hazelnut powder40g egg
ToppingApple or quince jelly
The recipe
Pears in syrup3 large pearsWater150g caster sugarLiquid vanilla
Peel the pears, cut them in half and remove the centre with a peeler. Cook the pears in a pan filled with water, caster sugar and liquid vanilla. Drain the pears, leave to cool slightly and then chill until ready to assemble.
Hazelnut pastry110 g flour20 g hazelnut powder40g icing sugar60g butter1 egg yolk1 pinch of salt
Mix all the ingredients together, form into a ball, wrap in cling film and chill in the fridge for 1 hour.
Roll out the dough thinly between 2 sheets of greaseproof paper. Cut into the shape of your tart circle. Place your tart circle on a baking tray covered with a baking mat. Line the pastry. Place in the freezer for 10 minutes while you preheat your oven.
Hazelnut cream40g softened butter40g sugar40g hazelnut powder40g egg
Mix all the ingredients together and chill the cream.
Drain the canned pears or pears cooked in syrup. Top the tart with the hazelnut cream. Place the well-drained pears on top (you can cut each pear into strips). Add the chopped hazelnuts. Bake for 45 minutes at 150°C.
You can use a brush to cover the pears with a glaze for extra shine. You can use apple or quince jelly that has been warmed up in a small saucepan.
