-
1
Blend all ingredients in processor until clumps form, about 1 minute.
-
2
Transfer to medium bowl.
-
3
Cover and chill.
-
4
(Do not clean processor bowl.)
-
5
Combine both flours, hazelnuts, sugar and salt in same processor bowl.
-
6
Blend until hazelnuts are finely chopped.
-
7
Add butter and blend until coarse meal forms.
-
8
Mix in 2 tablespoons ice water and process just until moist clumps form, adding more water by teaspoonfuls if dry.
-
9
Gather dough into ball; flatten into disk.
-
10
Wrap dough in plastic and chill 30 minutes.
-
11
(Topping and dough can be made 1 day ahead.
-
12
Keep chilled.)
-
13
Position rack in bottom third of oven and preheat to 400F.
-
14
Roll out dough between 2 sheets of parchment paper to 13-inch round, lifting paper, smoothing wrinkles and turning over as needed.
-
15
Transfer dough on parchment paper to large unrimmed baking sheet.
-
16
Remove top sheet of parchment.
-
17
Combine pears, sugar and flour in large bowl; toss to coat.
-
18
Mound pear mixture atop dough, leaving 2-inch border.
-
19
Using parchment paper as aid, fold dough border over pears, pleating loosely and pinching to seal any cracks in dough.
-
20
Sprinkle topping thickly over pears.
-
21
Bake croustade until crust is golden, about 40 minutes.
-
22
Cover very loosely with foil to prevent crust from over-browning and continue to bake until juices bubble thickly, about 12 minutes longer.
-
23
Transfer baking sheet to rack; cool slightly.
-
24
Slide metal spatula under crust to free from parchment.
-
25
Using large tart pan bottom as aid, transfer croustade to platter.
-
26
Serve warm with ice cream.
