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1
TO MAKE THE CRUST
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2
Combine the hazelnuts, flour, salt, and sugar in a food processor fitted with the metal blade.
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3
Add the butter and shortening and pulse until the mixture resembles coarse meal.
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4
Add the sour cream and water, and process for a few seconds, just until a ball of dough begins to form.
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5
Do not overprocess.
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6
(To make the dough by hand, place the dry ingredients in a large bowl, and use a pastry blender to cut the butter and shortening into the flour mixture.
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7
Add the sour cream and ice water, and mix just until it comes together and forms a mass.)
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8
Transfer the dough to a floured work surface, gathering all the loose bits, and form into a disk about 1 inch thick.
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9
Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes, or overnight.
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10
Preheat the oven to 425F.
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11
Have ready a 10-inch tart pan with a removable bottom.
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12
On a lightly floured work surface, roll out the dough into a circle about 12 inches in diameter.
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13
Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking.
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14
Roll the dough around the rolling pin, lift it over the tart pan, and unroll the dough over the pan.
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15
Adjust to center the dough; then press it into place.
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16
Trim the overhang to 1/2-inch and fold in to reinforce the side.
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17
Freeze the tart shell for 20 minutes.
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18
(The tart shell can be made up to this point and frozen for up to 1 month.)
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19
Line the tart shell with foil and fill with dried beans, rice, or pie weights.
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20
Bake just until the side of the pastry begins to color, about 20 minutes.
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21
Remove the weights and foil, and bake until the base of the shell is golden, about 5 minutes.
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22
Transfer to a rack to cool.
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23
Reduce the oven temperature to 400F.
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24
TO MAKE THE FILLING
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25
Cream the butter and sugar in a food processor fitted with the metal blade, stopping the machine once or twice to scrape down the sides of the work bowl.
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26
Add the egg yolk, egg, and heavy cream, and process to blend thoroughly.
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27
Scatter the ground nuts and flour over the butter mixture, and process just until blended.
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28
Refrigerate while preparing the pears.
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29
Halve and core them and cut lengthwise into 1/8-inch slices.
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30
TO ASSEMBLE THE TART
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31
Spread the cream filling evenly over the bottom of the prepared tart shell.
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32
Arrange the pears over the filling in overlapping concentric circles, starting from the outside edge and working toward the center.
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33
Brush the pears with the pear brandy.
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34
Sprinkle the 1 1/2 tablespoons of sugar over the top.
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35
Bake the tart in the center of the oven until the pastry is brown and the pears begin to caramelize, about 45 minutes.
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36
Let cool on a rack.
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37
When ready to serve, center one hand under the bottom of the tart pan and slip off the rim with the other hand.
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38
Set the tart on a round serving plate and cut into wedges.
