Bosc Pear and Roasted Hazelnut Tart

Name: Bosc Pear and Roasted Hazelnut Tart
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; 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

www.usapears.org

This tasty recipe by Diane Morgan features slices of caramelized pears on top.

View full recipe on www.usapears.org

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.usapears.org.

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