Hazelnut and Brown Butter Tart with Pear Recipe
When a frangipane-style tart gets given the Michelin star treatment, it turns into a knockout dessert well worth the effort! The nutty brown butter complements the ground hazelnuts in the filling...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Tart pan
- Pie weights
- Rolling pin
- Food processor
- Kitchen scale
- Fine-mesh sieve
- Oven
- Stove
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Baking sheet
- Parchment paper
- Plastic wrap
- Cooling rack
- Plate
- Serving platter
Ingredients
- 200g of unsalted butter
- 150g of caster sugar
- 330g of plain flour
- 25g of cornflour
- 1 pinch of sea salt
- 1 free-range egg
- 500ml of double cream
- 12 egg yolks
- 275g of caster sugar
- 500ml of buttermilk
- 3 vanilla pods, ideally Bourbon vanilla
- 125g of hazelnuts
- 350g of unsalted butter
- 360g of caster sugar
- 125g of ground almonds
- 45g of plain flour
- 12 egg whites
- 2 pears, Comice or Conference variety, ripe and soft
- 200g of caster sugar
- 40g of unsalted butter
- 15g of blanched hazelnuts
- 15g of caster sugar
- 1 tbsp of water
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