This rustic tart, with its shingled sliced pears and frangipane-like hazelnut filling, is the perfect ending to a fall meal. Making puff pastry from scratch is vastly simplified when you use this rough puff pastry technique, but you can also substitute store-bought puff pastry in a pinch.
In a large bowl, combine the flour and salt. Add the butter and toss to coat with flour. Using a pastry blender or two blunt table knives, cut the butter into the flour until the mixture is dry and rough with 1/2- to 3/4-inch chunks of butter. Add 1/2 cup very cold water and continue cutting until you get a shaggy dough that barely hangs together. Turn the dough out onto a lightly floured work surface and pat into a rectangle, then roll into a 6×18-inch rectangle, flouring the rolling pin as necessary. It’s okay if the dough is ragged at first.
With a pastry scraper, fold both short ends toward each other so they meet in the middle. Fold one half over the other half to make a 4×6-inch rectangle. Turn the dough so that the fold is on the right. Roll into a 6 x 18-inch rectangle and repeat the folding technique. Wrap in plastic; chill for 20 minutes.
Position the dough so the fold is on the right. Roll into a 6 x 18-inch rectangle and fold the dough again as directed above, flouring lightly if needed. It should be smooth with visible flecks of butter. Divide the puff pastry crosswise into 2 rectangles, one about 3/4 inch longer than the other. Wrap in plastic and refrigerate until well chilled, about 2 hours or overnight.
Position a rack in the center of the oven and heat the oven to 425° F
On a floured surface, roll out the smaller pastry rectangle to a rectangle roughly 9 x 14 inches. Transfer to a parchment-lined baking sheet and trim the edges to get a neat rectangle 8 x 13 inches. Roll out the larger pastry rectangle to roughly 11-1/2 x 14 inches and trim the edges to get a neat rectangle 11 x 13 inches. Cut this rectangle into four 13×3/4-inch strips and four 8 x 3/4-inch strips. (You’ll have leftover dough, which can be refrigerated or frozen for another use).
Moisten two of the shorter strips with a bit of water and lay them, moistened side down, along the short sides of the smaller rectangle. Moisten two of the longer strips and lay them along the longer sides of the rectangle, overlapping the shorter strips at the corners. Repeat with the remaining four strips, stacking them on the first set of strips to make a double-high edge.
In a food processor, pulse the hazelnuts until coarsely chopped. Add the sugar and pulse until finely chopped. Add the egg, butter, and vanilla, and process until creamy.
Spread the hazelnut filling evenly over the bottom of the tart crust, up to the edges. Arrange the sliced pears in a shingled crosswise pattern over the filling, alternating directions with each row. Combine the cinnamon and sugar in a small bowl and sprinkle it over the fruit.
Bake until the crust is puffed and golden brown and the fruit is tender, about 23 to 26 minutes.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This was kind of gross. The hazelnut flavors didn't mix well with the pear. I can't put my finger on what was wrong, but I would never make this again.
An outstanding recipe. Was nervous about making my own puff pastry, but found it very easy....and very flaky! I served the tart for a dinner party on the weekend, and all my guests raved about it. It is definitely a keeper!
This was really good. I wondered about the quick puff pastry, but it worked really well. I've always wanted to make these types of simple fruit tarts but never taken the time, and this was an easy, delicious recipe. The hazelnuts were delicious and went well with the pear. I would have liked some acidic element or something in a sauce to balance out the mellowness of the dessert, so I may play with that possibility in the future.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?