CHOCOLATE PEAR HAZELNUT TART

CHOCOLATE PEAR HAZELNUT TART image

Provided by Ellen Bales

Time 1h15m

Number Of Ingredients 15

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1-1/4 c all purpose flour
1/3 c ground hazelnuts
1/4 c packed brown sugar
1 dash(es) salt
1/2 c cold butter, cubed
3 to 5 Tbsp ice water
FILLING
3 eggs, separated
1 c ground hazelnuts
1/3 c butter, softened
1/3 c packed brown sugar
2 Tbsp baking cocoa
2 Tbsp amaretto or 1/2 tsp. almond extract
6 canned pear halves, drained, sliced and patted dry
2 Tbsp honey, warmed

Steps:

1. Mix the first four ingredients; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes.
2. Place the egg whites in a bowl and let stand at room temperature for 30 minutes. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. fluted tart pan. Trim pastry even with edge; prick bottom with a fork. Refrigerate.
3. In a large bowl, beat hazelnuts, butter, brown sugar and cocoa. Beat in yolks and amaretto.
4. With clean beaters, beat egg whites on medium speed until they are stiff. Gradually fold into hazelnut mixture; spread onto bottom of pastry. Top with pears.
5. Bake on a lower rack in a preheated 400º oven for 30-35 minutes. Brush pears with warm honey. Cool on a wire rack.