As a foreign exchange student in France, I was horribly homesick. My host family’s grandmother asked if I’d like to help bake a tart. She made the trip unforgettable and inspired my passion for baking.
—LEXI MCKEOWN LOS ANGELES, CA
PREP: 45 MIN. + CHILLING • BAKE: 30 MIN. + COOLING • MAKES: 12 SERVINGS
1 1/4 cups all-purpose flour
1/3 cup ground hazelnuts
1/4 cup packed brown sugar
Dash salt
1/2 cup cold butter, cubed
3 to 5 tablespoons ice water
FILLING
3 eggs, separated
1/3 cup butter, softened
1/3 cup packed brown sugar
2 tablespoons amaretto or 1/2 teaspoon almond extract
1 cup ground hazelnuts
2 tablespoons baking cocoa
6 canned pear halves, drained, sliced and patted dry
2 tablespoons honey, warmed
Confectioners’ sugar
1. In a bowl, mix flour, hazelnuts, brown sugar and salt; cut in the butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate for 30 minutes.
2. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Place oven rack in lowest position and preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. fluted tart pan with removable bottom. Trim pastry. Prick bottom of pastry with a fork. Refrigerate while preparing filling.
3. In a bowl, cream butter and brown sugar until blended. Beat in egg yolks and amaretto. Beat in hazelnuts and cocoa.
4. With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold a third of the egg whites into the hazelnut mixture, then fold in remaining whites. Spread onto bottom of pastry shell. Arrange pears over top.
5. Bake tart on a lower oven rack for 30-35 minutes or until crust is golden brown. Brush pears with honey. Cool on a wire rack. Dust with confectioners’ sugar.