Rustic Hazelnut Blackberry Pear Tart

There’s nothing I love more than when one season changes into the next. As much as I love the summer and all the fun activities it has to offer I always look forward to early fall when the air turns crisp and the world seems to slow down a little. This recipe epitomizes that precise moment in time when the pears become available but the summer blackberries are still ripe for the picking.

Crust:

1c            flour

1/4c        toasted hazelnuts (ground)

1/2tsp     salt

1tbs        honey

1/2c        cold butter (cut into pieces)

2tbsp      ice water

Filling:

2             firm pears (peeled, seeded and thinly sliced)

1              lemon (juice)

2tsp        cinnamon (optional)

2tsp        vanilla

1/4c         honey

2c            blackberries

3tbsp       butter (melted)

2tbsp       flour

1             egg (beaten for egg wash)

Preheat oven to 425 degrees. 

For the crust you simply toss all the dry ingredients into a mixing bowl and give them a whisk to ensure they are free of lumps. Now add the cold butter. Use a fork to blend in the butter until the mixture is crumbly...you can do this part in your Kitchen-aid by the way. Add the honey and the ice water, 1-tablespoon at a time, just until the dough comes together. Be sure not to add too much water.

Remove the dough from the mixing bowl and place it on a lightly floured counter. Knead 2 to 3 times. Now place the dough onto a piece of plastic wrap and shape into a flat disc. Wrap it up and chill in refrigerator for at least half an hour.

Now you can start the filling. Put all the ingredients into a large mixing bowl and give it a toss. Set aside while you roll out the crust

Remove dough from the refrigerator. On a floured piece of parchment paper that fits your baking sheet. Roll the dough into a rough circle about 1/4 inch in thickness. Transfer onto a parchment lined baking sheet. 

Pour the filling into the centre of the dough and gently fold the edges of the dough over the filling, leaving the centre open. Try to pinch together any large cracks that may have formed.

Whisk the egg with a fork to make an egg wash. Brush the egg wash over the crust. This also has the added bonus if helping to seal up some of the cracks.

Bake at 425 for about 15 minutes, and then lower the oven temperature to 350 and bake for another 25-30 minutes. The centre should be bubbling and the crust golden brown.

Let cool for about 10-15 minutes before serving. Delicious with whipped cream, ice cream or honey sweetened yogurt.

TIP- This recipe is easily made gluten free by simply swapping out the flour with a gluten free version such as Robin Hood or my favourite flour blend. You can make this vegan by omitting the egg wash.