I get it, I see it and I am well aware that, yes, the pears look like ball sacks. No, I am not going to call it the Ball sack Tart or Scrotum Tart. I do that secretly amongst friends because I am a professional.
Once you have all stopped giggling like little bitches and made your jokes. I will go on.
When I first moved to New York I worked with a French Pastry Chef who was a mad man. This guy was out of his mind and I loved it. He was the funniest, craziest, absolute no filter whatsoever when he spoke his mind kind of person. I love people like this. He is also one of the most talented pastry chefs I’ve had the pleasure to work under.
My first memory I can recall and my most favorite is the first week I started in the kitchen. I had just transferred from one of our properties in Florida.
He looks at me and says, “Hey, you’re a redneck. Let me ask you a question.”
“Whoa, whoa…..whoa! I am not a redneck. I worked in the south. I am not from the south.” I defended myself.
Curious look. “Where are you from?” he asked.
“I’m from Ohio.” I said quite proud.
“Ooooohhh…. so you’re white trash.” he replied.
“Yes goddamn it. There is a difference.” I said educating him.
I was quite impressed that a Frenchman knew the difference and nailed the demographics. He knew a lot beyond just pastry. I learned a lot from him. I also learned, I’m guessing from living there that I was unaware, but Ohio has quite the reputation.
One thing I learned from him, that I still use quite often is the hazelnut and pear combination. Why this isn’t used more often in cookies, ice creams and cakes is still a mystery to me? It’s a heavenly combination and one that myself and apparently all white trash are not familiar with.
Being that most my readers are white trash. Todays post has now become educational. You’re welcome. No charge. For obvious reasons
I’m never going to make a dime off this blog, I swear to God!
Back to Pear & Hazelnut. With such a subtle flavor of pear and then robust hazelnut, it kinda makes sense that this would work so beautifully. I added some toffee bits to the mix to give it that caramel almost praline like taste with the hazelnut that we are all familiar with. Even white trash.
Another wonderful thing about this tart is that it has a lot of texture going on. If you’re a texture person. You got the cake like filling, crunchy tart dough, soft fruity pear, toffee caramely bits. This with a cup of coffee I would have to say is right up there in my top 5 favorite desserts.
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Hazelnut & Pear Tart
What you’ll need…
-Make this dough completely. It will make two tarts but after you taste the tart. You are going to want to make another one so you may as well make the complete recipe.
This recipe makes enough for two 11″ tart pans and that’s the size I used for the Hazelnut & Pear Tart.
Follow the instructions in the post for Must Have Tart Dough as to how to roll out and thickness. Line your tart pan and blind bake for 7 minutes at 325 degrees. Remove from oven and set aside while you make the filling.
-combine sugar and butter and cream until light, fluffy and pale in color.
-add your eggs and mix. It will look a little broken. It’s ok it will come together with the addition of the flour.
-which you’ll add now.
-add the toffee bits last and mix just until combined.
-spread the hazelnut mixture evenly into the tart. Now work on the pears.
Peel and quarter your Pears. I used Red Anjou. It’s on the softer and sweeter side.
-Remembering to cut out the inside core as well. Position your pear quarters evenly across the top of the hazelnut mixture.
Place tart into the 325 degree oven and bake for about 1 hour and 20 minutes. Rotate half way through the baking process and also check how it looks. You want a nice even brown color.
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