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Rustic Pear and Chestnut Tart with a Hazelnut Crust

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Pear and Chestnut Tart with Hazelnut Crust
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Cuisine: Cakes and pies

Full of rustic and earthy flavors, this easy pear and chestnut tart prepared with a homemade hazelnut crust is your soon-to-be favorite fall dessert.

Ingredients

Scale

For the hazelnut pastry dough:

  • ⅔ cup (120g) whole hazelnuts
  • 1 ⅓ (160g) cup all-purpose flour
  • ½ cup (100g) confectioners’ sugar
  • ½ cup (120g) butter, softened at room temperature and diced
  • 2 Tablespoons water
  • 1 pinch salt

For the filling:

  • 3 large pears, thinly sliced
  • 400g chestnut spread
  • 1 Tablespoon (15 ml) rum
  • 2 Tablespoons (30 ml) heavy whipping cream
  • 1 Tablespoon hazelnuts, crushed (optional)

Instructions

  1. For the hazelnut pastry dough: start with grinding the whole hazelnuts in a food processor until you get a sandy texture. Transfer to a a large bowl and mix together with all-purpose flour, confectioners’ sugar, and salt. Add the softened butter, diced, and mix well until crumbly. Add a little bit of water, just enough to help the dough shape into a firm dough. Wrap the dough in a large cling film and place in the refrigerator for a minimum of 1 hour.
  2. Preheat the oven to 350°F (180°C) and grease a tart pan.
  3. Remove the dough from the refrigerator, roll into a large 10-11 inch (27-28 cm) disk, and carefully transfer to the tart pan. Bake for 10-12 minutes, not more.
  4. In a medium bowl, mix the chestnut spread with rum and heavy whipping cream, then spread on the bottom of the tart pan. Display the pears on top and bake at 350°F (180°C) for 20 minutes or until the chestnut spread start bubbling.
  5. Allow to cool completely and sprinkle some crushed hazelnuts on top.