I will remake this outrageously delicious pear tart soon for better photographs, but I couldn’t wait to share the recipe. It is adapted from Mika Wulff’s recipe for tarte bourdaloue in Magasinet Lækkerier, with a few tweaks here and there.
Pear tarte bourdaloue with cranberry and hazelnut
One 20cm tart
4 pears, peeled, cored and halved
400ml cranberry juice
Juice of 1/2 lemon
Bring water, sugar, cranberry and lemon juice to a boil in a saucepan, reduce to a simmer and poach the pears in the liquid for 10-12 minutes. Leave the pears to cool in the poaching liquid. Remove the pears from the liquid and let dry slightly. Meanwhile reduce the liquid to a thick syrup.
150g butter at room temperature
100g confectioner’s sugar
20g hazelnut flour
1 medium egg at room temperature
1/2 tsp. salt
250g all purpose flour
Cream together butter and confectioner’s sugar, add hazelnut flour and egg and whisk to combine. Stir in flour and salt until just coming together, gather the dough into a ball, flatten to a disk and wrap in clingfilm. Chill for at least an hour. Roll out the dough until 3-4mm thickness, line the tart ring with the dough and freeze for 15 minutes.
60g butter at room temperature
1/2 tsp cinnamon
1/2 tsp. salt
2 tsp. Frangelico, can be omitted
Preheat the oven to 180C. Toast the hazelnuts until golden brown in the oven, remove the outer skin on the nuts before grinding them in a food processor. Mix with sugar, salt, butter, cinnamon and Frangelico, then whisk in the egg until just combined. Don’t overmix the hazelnut cream, as that can cause the mixture to split when baking.
Cover the tart with tin foil, fill to the brim with baking beans and blind bake for 5 minutes. Remove the weight and foil, fill the pastry with the hazelnut cream. Thinly slice the pears, gently push the lamellas in one direction so they fan slightly, then artfully arrange the pears on top of the hazelnut cream.
Bake for around 35 minutes, or until the hazelnut cream is set and the pastry is golden. Leave to cool on a wire rack, before brushing with the cooled cranberry syrup.
It is heavenly served with full fat creme fraiche.