What could be more exciting than yummy pear and hazelnut tarts?
Yeah, I agree. Not much. They pretty much rock my world.
But I do have some news that comes pretty close. First, I’ll be leaving for Vietnam in less than a weeks time! Actually, by this time next week, I’ll be on a plane! I am ridiculously excited not only to see my friends that have been living there for 5 years but also for a new adventure, since I’ve never been. Have you been? If you have any recommendations please leave it in the comment section! I’d love to hear from you.
Because I’ll be away, I have asked for the help of some fellow blogger friends to keep the site going with amazing content while I’m away. I feel so fortunate to be surrounded by so much talent. You’ll be seeing some great stuff over the next month, seen through fresh eyes and fun personality. Besides, you’re probably all sick of me anyway
I’ve used The Joy of Baking recipe for the Pate Brisee substituting the all purpose flour for whole wheat pastry flour and the white sugar for sucanat. Her recipe makes 2 pie crusts. I cut the recipe in half or you can make the full recipe and freeze one of the discs for later. Need a Gluten Free Tart crust? You can try this one from My Darling Lemon Thyme.
Pear Tart and Lemon Goat Cheese Cream
- 1 recipe for Pate Brisee
- 2 pears, peeled, cored and each half sliced into 6 wedges
- 1 Tbsp sugar (coconut/palm, sucanat, rapadura or brown)
- 1 Tbsp flour (I used spelt, but a gluten free blend will work too)
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- pinch of salt
- 4 tsp sliced hazelnuts
Preheat oven to 400 F. Peel, core and slice the pears. Toss the pears with sugar, flour, cinnamon, nutmeg and salt. Set aside. Roll out the pastry dough to 20-23 cm (8-9 inches). Cut out 5 x 5 inch circles from the dough. Place the circles on a floured baking sheet. Place a quarter of the pear mixture into the center of each circle (using 6 pieces you can reassemble a shape of a half pear if you feel like getting fancy). Sprinkle the top of each pear tart with 1 tsp of sliced hazelnuts. Pinch the sides of the pastry around the outer 1 edge of the pears. Brush with the crust with the beaten egg and water mixture. Bake for 30 minutes.
Lemon Goat Cheese Cream
- 1/4 cup plain Greek yogurt
- 1 Tbsp goat cheese
- 1 Tbsp maple syrup
- 1 tsp lemon Zest
Blend yogurt, goat cheese and maple syrup together until smooth. I used an emulsion blender, but a room temperature goat cheese may blend well enough without it. Fold in the lemon zest. Place in the fridge for a minimum of an hour before serving to give it time to firm up.