Pear Tart With Hazelnut Cream On A Shortbread Crust

Name: Pear Tart With Hazelnut Cream On A Shortbread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 egg yolks; 1 1/16 cups granulated sugar plus 1 tablespoon; 1 cup butter softened; 1 1/2 cups flour; 2/3 tablespoon baking powder; 1/3 teaspoon salt; 1 1/3 cups ground hazelnuts; 2 eggs; 2 1/4 tablespoons heavy cream; 3 pears according to their size; 2 tablespoons quince jelly; crushed pistachios

Servings: persons

2 egg yolks
1 1/16 cups granulated sugar plus 1 tablespoon
1 cup butter softened
1 1/2 cups flour
2/3 tablespoon baking powder
1/3 teaspoon salt
1 1/3 cups ground hazelnuts
2 eggs
2 1/4 tablespoons heavy cream
3 pears according to their size
2 tablespoons quince jelly
crushed pistachios

1
Whisk 2 egg yolks with 120 grams of sugar in a large bowl until the mixture whitens.
2
Add 120 gram of soft butter and mix.
3
When the mixture is smooth, add the flour and baking powder. Stir to form a smooth dough.
4
Wrap in plastic wrap and store in the refrigerator for 2 hours.
5
Preheat oven to 180 degrees Celsius.
6
Roll out the pastry, 5 centimeters thick, on a lightly floured parchment paper.
7
Butter your pastry ring. Cut the dough using the ring as a template and place it (along with the pastry ring) on a baking tray covered with parchment paper. It is important to cook the shortbread crust in the ring so it does not change shape while baking.
8
Bake for 10-12 minutes. Let it cool. It should be slightly golden because it will bake again with hazelnut cream and pears.
9
To prepare the filling, mix 100 grams of butter and 100 grams of sugar in a bowl. Add the ground hazelnuts, the eggs, and then the heavy cream. Use a wooden spoon or spatula but not a whisk, as this would incorporate air in the preparation which would make the dish too puffy while cooking.
10
Spread the cream on the cold shortbread.
11
Wash the pears, cut them in slices keeping the skin, and place on the hazelnut cream.
12
Sprinkle with 1 tablespoon of sugar and bake at 200 C for 25/30 minutes.
13
Pour the jelly in a small bowl, warm it in the microwave, and use a brush to glaze the cake.
14
Add the crushed pistachios for decoration.

951

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 egg yolks, 1 1/16 cups granulated sugar plus 1 tablespoon, 1 cup butter softened, 1 1/2 cups flour, and more.

Yes, Pear Tart With Hazelnut Cream On A Shortbread Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!