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1
Make the thyme cream In a food processor, combine the flour, hazelnuts, cinnamon, cloves, and allspice and process until the nuts are finely ground.
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2
Add the butter, egg yolks and lemon zest and pulse until the mixture resembles coarse meal.
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3
Add the ice water and pulse just until the dough comes together.
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4
Scrape the dough onto a lightly floured work surface and knead briefly.
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5
Pat the dough into a disk, wrap in plastic and refrigerate until firm, about 1 hour.
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6
Preheat the oven to 350.
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7
Cut off a third of the dough and keep it refrigerated.
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8
On a lightly floured surface, roll out the remaining dough to a 13-inch round.
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9
Fold the dough in half and transfer it to an 11 1/2 -inch tart pan with a removable bottom.
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10
Unfold the dough and press it into the pan and up the side as evenly as possible.
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11
Refrigerate the shell.
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12
On a lightly floured surface, roll out the remaining piece of dough to a 13-by-8-inch rectangle.
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13
Place the rectangle on a baking sheet and freeze until very firm.
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14
Using a pizza cutter or a sharp knife, cut the rectangle lengthwise into 10 strips, cutting directly on the pan.
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15
Refreeze the strips until needed.
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16
In a food processor, combine 1/4 cup of the sugar with the hazelnuts and ginger and process to a coarse powder.
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17
In a large bowl, toss the pears with the remaining 1/2 cup of sugar and the flour.
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18
Remove the tart shell from the refrigerator.
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19
Spread the hazelnut and ginger mixture over the bottom of the shell and top with the pears.
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20
Arrange the frozen dough strips over the filling in a lattice pattern.
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21
Bake the tart in the center of the oven for about 1 1/2 hours, or until the pastry is brown and the filling is bubbling.
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22
Let cool on a rack for at least 10 minutes.
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23
Meanwhile, in a large bowl, whip the cream until soft peaks form.
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24
Add the confectioners' sugar and thyme and beat until firm; do not overbeat.
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25
Serve the tart warm, with the thyme whipped cream.
