Pear Croustade with Hazelnut-Brown Sugar Topping

Name: Pear Croustade with Hazelnut-Brown Sugar Topping
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp all purpose flour; 680 grams ripe Bartlett pears, peeled, quartered, cored, thinly sliced; 158 milliliters bread flour; 3 Tbsps (packed) golden brown sugar; 79 milliliters hazelnuts, toasted, husked; 3 Tbsps (about) ice water; 1 teaspoons salt; 79 milliliters sugar; 9 Tbsps chilled unsalted butter, cut into 1/2-inch pieces; 8 servings Vanilla ice cream

You can never have too many side dish recipes, so give Pear Croustade with Hazelnut-Brown Sugar Topping a try. One serving contains 425 calories, 5g of protein, and 23g of fat. This recipe serves 8. Head to the store and pick up sugar, hazelnuts, bread flour, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Blend all ingredients in processor until clumps form, about 1 minute.

Transfer to medium bowl. Cover and chill. (Do not clean processor bowl.)

Equipment you will use

Bowl

Combine both flours, hazelnuts, sugar and salt in same processor bowl. Blend until hazelnuts are finely chopped.

Ingredients you will need

Hazelnuts

Sugar

Salt

Equipment you will use

Bowl

Add butter and blend until coarse meal forms.

Ingredients you will need

Butter

Mix in 2 tablespoons ice water and process just until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap dough in plastic and chill 30 minutes. (Topping and dough can be made 1 day ahead. Keep chilled.)

Ingredients you will need

Water

Dough

Wrap

Position rack in bottom third of oven and preheat to 400°F.

Equipment you will use

Oven

Roll out dough between 2 sheets of parchment paper to 13-inch round, lifting paper, smoothing wrinkles and turning over as needed.

Ingredients you will need

Dough

Roll

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Baking Paper

Transfer dough on parchment paper to large unrimmed baking sheet.

Ingredients you will need

Dough

Equipment you will use

Baking Paper

Baking Sheet

Remove top sheet of parchment.

Combine pears, sugar and flour in large bowl; toss to coat.

Ingredients you will need

All Purpose Flour

Pear

Sugar

Equipment you will use

Bowl

Mound pear mixture atop dough, leaving 2-inch border. Using parchment paper as aid, fold dough border over pears, pleating loosely and pinching to seal any cracks in dough.

Ingredients you will need

Dough

Pear

Equipment you will use

Baking Paper

Sprinkle topping thickly over pears.

Ingredients you will need

Pear

Bake croustade until crust is golden, about 40 minutes. Cover very loosely with foil to prevent crust from over-browning and continue to bake until juices bubble thickly, about 12 minutes longer.

Ingredients you will need

Crust

Equipment you will use

Oven

Aluminum Foil

Transfer baking sheet to rack; cool slightly. Slide metal spatula under crust to free from parchment. Using large tart pan bottom as aid, transfer croustade to platter.

Ingredients you will need

Crust

Equipment you will use

Baking Sheet

Tart Form