Bosc Pear and Roasted Hazelnut Tart - USA Pears

Ingredients

• Tart Crust
• ¼ cup finely ground hazelnuts (see Cook’s Note)
• 1 ¼ cups all-purpose flour, plus extra for dusting
• ½ teaspoon salt
• 2 teaspoons sugar
• 4 tablespoons ice-cold unsalted butter, cut into small pieces
• ¼ cup ice-cold solid vegetable shortening
• 3 tablespoons sour cream
• 1 tablespoon ice water
• Filling
• ½ cup (1 stick) unsalted butter, cut into small pieces
• ½ cup sugar
• 1 large egg yolk
• 1 large egg
• 1 tablespoon heavy whipping cream
• ½ cup finely ground hazelnuts (see Cook’s Note)
• 1 tablespoon all-purpose flour
• 3 firm but ripe Bosc USA Pears
• 2 tablespoons pear brandy, kirsch, or cognac
• 1 ½ tablespoons sugar