Valentine's Day

Crème de Cassis Pear Hazelnut Tart

February 12, 2016
4 Ratings
Photo by Betty Hung
  • Makes One 9" / 24 cm round, 0.6" / 1.5 cm high tart.
Author Notes

Black currant liqueur poached pears and creamy hazelnut filling in a buttery, crumbly shell. —Betty Hung

What You'll Need
  • Tart Dough
  • 6 ounces unsalted butter, room temperature
  • 1 pinch salt
  • 1 cup icing sugar
  • 1.5 teaspoons pure vanilla extract
  • 1 large egg
  • 3-3/4 cups cake flour, sifted
  • Poached Pears + Hazelnut Frangipane
  • 2 large Bosc pears, ripe but firm (poached pears)
  • 3/4 cup crème de cassis liqueur (poached pears)
  • 1/2 cup water (poached pears)
  • 1 scraped vanilla pod, optional (poached pears)
  • peel and juice of one lemon (poached pears)
  • 7 tablespoons unsalted butter, room temperature
  • 1 cup icing sugar
  • 1 large egg
  • 3/4 teaspoon pure vanilla extract
  • 1 pinch salt
  • 1/3 cup almond flour
  • 3/4 cup hazelnut flour
  • 2 teaspoons cornstarch
  • 1/4 cup toasted hazelnuts (garnish)
  1. Tart Dough
  2. In mixer bowl, place in butter, salt, and icing sugar. Beat with a paddle attachment on medium speed until it is well mixed, becoming pale in colour.
  3. Add in vanilla extract, and eggs in 3 additions, make sure it is well incorporated before adding more eggs. Scrape down the sides bowl after each addition to ensure even distribution.
  4. On low speed, add in flour, mix until just incorporated, don't over mix otherwise tart will be tough. Shape dough into a round disk, wrap and chill in refrigerator overnight.
  5. Before rolling, let dough sit out for about 10 minutes to soften. On a lightly floured surface, roll out dough to about 3-4mm thick, turning the dough after each roll to prevent sticking, flour as needed.
  6. Measure the size of your tart pan/ring, cut out a 30cm round shape.
  7. If the dough is too warm, place it back in the fridge to chill, otherwise you can start lining the pan/ring. When lining, be sure to get into the edges on the bottom, flush the dough right up to the top of the pan, trim off excess.
  8. Chill lined pan/ring. Prick the bottom of the tart with a fork before baking, or blind bake them (yields nicer looking shells - optional). Bake at 350 F for 15-20 minutes or until lightly golden.
  9. Blind baking: Line chilled tart pan/rings with parchment, fill with beans or rice, up to the top. Bake at 350 F for 30 minutes until the shells sets, take out and remove paper, beans and take out from the pans/rings, cool until ready to use.
  1. Poached Pears + Hazelnut Frangipane
  2. Peel pears, core and cut into quarters.
  3. Place liqueur, water, vanilla pod, lemon peel and juice in a medium pot. Heat on medium heat until it starts to simmer, put in prepared pears. Cover pot with lid and lower heat to medium low, simmer pears for about 15 minutes, turning them halfway.
  4. Drain off liquid, and cool until ready to use.
  5. In a mixer bowl, beat butter and icing sugar on medium speed until light and pale. Add in egg, salt, and vanilla extract and beat to incorporate, scrape bowl.
  6. Mix in nut flours and cornstarch and mix until well blended. Use right away or transfer to an airtight container and store in the fridge until ready to use.
  7. Preheat oven to 375 F. Spread hazelnut frangipane onto par-baked shell.
  8. Assembly: Slice poached pear quarters into 3-4 slices and arrange onto filled shell. Bake in preheated oven for 20-30 minutes until it is golden around the edges.
  9. Garnish: Once cool, garnish edges with hazelnuts, and dust with icing sugar.

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