Pear Croustade with Hazelnut-Brown Sugar Topping

Pear Croustade with Hazelnut-Brown Sugar Topping
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

1
Blend all ingredients in processor until clumps form, about 1 minute.
2
Transfer to medium bowl. Cover and chill. (Do not clean processor bowl.)
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BowlBowl
1
Combine both flours, hazelnuts, sugar and salt in same processor bowl. Blend until hazelnuts are finely chopped.
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HazelnutsHazelnuts
SugarSugar
SaltSalt
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BowlBowl
2
Add butter and blend until coarse meal forms.
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ButterButter
3
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.)
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WaterWater
DoughDough
WrapWrap
4
Position rack in bottom third of oven and preheat to 400°F.
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OvenOven
5
Roll out dough between 2 sheets of parchment paper to 13-inch round, lifting paper, smoothing wrinkles and turning over as needed.
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DoughDough
RollRoll
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Baking PaperBaking Paper
6
Transfer dough on parchment paper to large unrimmed baking sheet.
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DoughDough
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Baking PaperBaking Paper
Baking SheetBaking Sheet
7
Remove top sheet of parchment.
1
Combine pears, sugar and flour in large bowl; toss to coat.
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All Purpose FlourAll Purpose Flour
PearPear
SugarSugar
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BowlBowl
2
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.
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DoughDough
PearPear
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Baking PaperBaking Paper
3
Sprinkle topping thickly over pears.
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PearPear
4
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.
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CrustCrust
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OvenOven
Aluminum FoilAluminum Foil
5
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.
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CrustCrust
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Baking SheetBaking Sheet
Tart FormTart Form
SpatulaSpatula
6
Serve warm with ice cream.
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Ice CreamIce Cream