Pear and Nutella Tart with Maple AlmondĀ Brittle

By Bevi
September 11, 2011
10 Comments


Author Notes: This tart is a favorite among our friends. The flavor of hazelnuts in Nutella and the seasonality of pears makes this easy dessert a regular on our dessert sideboard. The crust holds up well to the creamy filling. And Nutella? No explanation necessary!Bevi

Makes: 6 to 8 servings

Ingredients

For the poached pears and the tart crust

  • 1 1/2 cups almond meal
  • 1/2 cup flour
  • 1 egg
  • 1/4 cup sugar
  • 1/4 cup cold butter, diced in pieces
  • dashes salt
  • 2 tablespoons Nutella, at room temperature.
  • 4 Anjou or Bosc pears - firm and not quite ripe, peeled whole, and rubbed with lemon juice
  • 3 cups sugar
  • 3 cups water
  • 2 tablespoons pear brandy
  • lemon juice as needed

For the tart filling and the maple almond brittle

  • 8 ounces Mascarpone
  • 4 tablespoons Grade B maple syrup
  • 1 cup toasted sliced almonds
  • 3 tablespoons Nutella, at room temperature

Directions

For the poached pears and the tart crust

  1. Mix together the almond meal, flour, butter, egg, sugar and dash of salt in a stand up mixer using a paddle attachment. Press the dough into an 8 or 9 inch tart pan. Prick the bottom of the crust with fork tines. Bake in a 375-degree oven for 30 minutes. Check to make sure the sides of the crust do not burn - cover with foil if necessary. Take the crust out of the oven and allow to cool thoroughly. When crust is completely cool, spread the Nutella on the bottom of the crust with an offset or rubber spatula. Place in the refrigerator to allow the Nutella to harden.
  2. While the crust is baking, make the poached pears. Add the water and sugar to a 3 quart sauce pan over medium heat. Stir until all the sugar is dissolved and add pear brandy, as well as about 1 tablespoon of lemon juice. Bring to a boil, and immediately reduce the heat. Allow to simmer for about 10 minutes.
  3. Place the pears in the poaching liquid, and poach for about 5 minutes. Remove the pears from the liquid, and allow them to cool in the refrigerator.
  4. Continue to cook down the poaching liquid until it is quite syrupy. Place in a non-reactive bowl and allow to cool in the refrigerator.

For the tart filling and the maple almond brittle

  1. Mix 1 tablespoon of maple syrup into the Mascarpone until combined. Spread in the cooled tart shell.
  2. Slice the cooled pears in half, lengthwise. Remove the seeds and core with a small spoon. Slice the pear halves, cut side down, crosswise, but leave in place as illustrated in the photo. With a metal spatula, carefully lift each sliced pear half and place on the tart filling, leaving room for a pear half in the middle of the tart. You will actually use 7 halves.
  3. Place the 3 tablespoons of Nutella into a non-gussetted plastic sandwich bag and squeeze it into one corner. This will be your makeshift pastry bag. Cut a tiny snip off the corner to make a hole. Squeezing out the Nutella, make a design on each of the poached pears. You can squeeze any remaining Nutella back into the product container. Place the tart in the refrigerator to set overnight.
  4. The next day, finish off the tart. Spread the almonds in a single layer on a baking sheet on top of parchment paper. Drizzle the maple syrup over the almonds, and bake in the oven at 350 degrees until the maple syrup is bubbly and darker in color. Take the brittle out to cool completely.
  5. Take the tart and the cooled poaching syrup out of the refrigerator. With a pastry brush, lightly coat each pear with the syrup.
  6. Wrestle the cooled brittle off the parchment paper with an offset metal spatula. ( I say "wrestle," but you may have an easier experience. You probably will.) Using a small paring knife, wedge a piece of brittle between 2 slices on each pear half.
  7. Serve cold.

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Reviews (10) Questions (1)

10 Comments

Madhuja October 17, 2015
I want to have a slice of that tart right now! Looks SO good! :)
 
em-i-lis November 2, 2013
Oh my lord, this looks amazing!!!! Must make!
 
mrslarkin March 22, 2012
Yowza!! This looks great, Bevi.
 
Author Comment
Bevi March 22, 2012
Thanks mrsl! I bet homemade mascarpone would really put it over the top.
 
Niknud September 15, 2011
How indulgent! Sounds amazing - and really, who doesn't like nutella?!
 
Author Comment
Bevi September 15, 2011
It is quite an indulgent dessert. In fact, there are probably 10 possible servings. But it's really good. I served it to company and they loved it. And I think it can go into any prebaked crust if you have a favorite recipe.
 
Midge September 12, 2011
This looks amazing and the brittle puts it over the top.
 
Author Comment
Bevi September 12, 2011
Thank you Midge. I'd love your comments if you make it. I used to consider Nutella a food group of its own.
 
aargersi September 11, 2011
Holy crap this sounds awesome! Love everything about it! Step two in tart filling section you accidentally typed peach instead of pear ....
 
Author Comment
Bevi September 11, 2011
Thank you so much aargersi. I hope you try it. And thanks for picking up the mistake.