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Pear and Hazelnut Tart – Jamie Cooks Italy

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C42A5815-2EC1-4519-AA14-8C654E97581FI’ve just acquired Jamie Oliver’s new book, Jamie Cooks Italy. It’s beautiful! A wealth of fantastic recipes which highlight the breadth and depth of Italian cooking. Here is a link to the book.

I couldn’t wait to start my baking, so this weekend I made a lovely chicken dish, “Chicken under a Brick”. More of this in a later post!

I also baked “Pear and Hazelnut Tart”, a twist on a classic frangipane tart. The frangipane is made with hazelnuts rather than almonds. You process whole hazelnuts, so the texture is quite gritty compared with traditional almond or hazelnut meal. Pears are baked on top of the frangipane. The pastry and frangipane are both flavoured with orange zest, which adds to the piquancy of the tart.

Here’s Jamie’s recipe as is. A couple of notes – I roll the pastry between clingfilm as this is far easier and less messy than the traditional way! I also substituted baking paper for non-PVC clingfilm in order to bake the tart blind, as I’m not sure you can get the latter in Australia.

Ingredients 

2 oranges
275g unsalted butter (cold)
250g plain flour, plus extra for dusting
50g icing sugar
1 tsp vanilla bean paste
3 large free-range eggs
Olive oil
150g blanched hazelnuts
150g golden caster sugar
3 firm pears

Method

To make the pastry, finely grate the zest of 1 orange into a food processor, add 125g of butter, the flour, icing sugar, vanilla paste and l egg, then pulse until it comes together into a ball of dough. Wrap in clingfilm and pop into the fridge to chill for 30 minutes. Lightly oil a 25cm non-stick loose-bottomed tart tin. Preheat the oven to l80 degrees C.

On a flour-dusted surface, roll out the pastry to about 3mm thick, then loosely roll it up around the rolling pin and unroll over the oiled tin, easing and pushing it carefully into the sides. Trim off any excess patch up any holes. Line with a double layer of non-PVC clingfilm, then fill with uncooked rice. Bake blind for IS minutes. Remove the clingfilm and rice, bake for a further 5 minutes, then leave to cool.

For the frangipane, blitz the nuts into a fine powder in the food processor. Add the remaining 150g of butter and the caster sugar and blitz again to combine. Finely grate in the remaining orange zest, crack in the remaining 2 eggs and blitz again. Just before assembling, peel the pears, quarter lengthways and remove the cores, then toss in the juice of half an orange.

Spoon the frangipane into the pastry case in an even layer, then arrange the pear quarters on top. Bake at time bottom of the oven for 40 minutes, or until golden. Leave for 5 minutes in the tin, then release and serve warm. Nice with orange-spiked crème fraîche and crumbled toasted hazelnuts.

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