CINNAMON PEAR TART WITH HAZELNUT CRUMBLE

La Pear cinnamon tart with hazelnut crumble is a tart composed of a shortcrust pastry base, a filling of pears, raisins, sugar, lemon and cinnamon, and a crumble of hazelnuts.

Easy to prepare, crisp, tasty and delicately scented, it is perfect for snacks of the day.

Difficulty level: low
Preparation time : 25 min
Rest time : -
Cooking time : 55 min
Total time : 1 10 h min
Ingredients: 6 people
500 g of broken dough
Garnish :
500 g of pear
50 g raisins
25 g sugar
cannelle
crumbled cookies
1 lemon (grated rind)
100 ml of rum
Crumble :
50 g flour 
50 g finely chopped hazelnut flour
50 g powdered sugar
50 g butter

Preparation:

  • Place all the crumble ingredients in a bowl.
  • Pstretch until you get a compact and firm dough.
  • Wrap in plastic wrap and put in the freezer until completely hardened.
  • Once frozen, grate and store in the freezer in an airtight container.
  • Wash, peel and cut the pears into small pieces and put in a saucepan with 25 g of sugar, cinnamon and grated lemon zest.
  • Cook over medium heat for 10 minutes, then add the rum and raisins, hydrated and drained beforehand.
  • Once cooked, add a little cookie crumbs to absorb the moisture.
  • Place the shortcrust pastry in a 22 cm diameter mold fitted with baking paper, leaving the edges very high.
  • Prick the bottom and bake in a preheated oven at 170 ° C for 20 to 25 minutes.
  • Remove from the oven, add the garnish, and level well.
  • Cover everything with the previously grated crumble crumbs.
  • Bake at 175 ° C for an additional 15 to 20 minutes.
  • Activate the grill function during the last few minutes of cooking.
  • Remove from oven and let cool completely before unmolding.
  • Serve and enjoy!