Pear Tart With Hazelnut Cream On A Shortbread Crust

• 2 egg yolks
• 1 1/16 cups granulated sugar plus 1 tablespoon
• 1 cup butter softened
• 1 1/2 cups flour
• 2/3 tablespoon baking powder
• 1/3 teaspoon salt
• 1 1/3 cups ground hazelnuts
• 2 eggs
• 2 1/4 tablespoons heavy cream
• 3 pears according to their size
• 2 tablespoons quince jelly
• crushed pistachios

1. Whisk 2 egg yolks with 120 grams of sugar in a large bowl until the mixture whitens.
2. Add 120 gram of soft butter and mix.
3. When the mixture is smooth, add the flour and baking powder. Stir to form a smooth dough.
4. Wrap in plastic wrap and store in the refrigerator for 2 hours.
5. Preheat oven to 180 degrees Celsius.
6. Roll out the pastry, 5 centimeters thick, on a lightly floured parchment paper.
7. Butter your pastry ring. Cut the dough using the ring as a template and place it (along with the pastry ring) on a baking tray covered with parchment paper. It is important to cook the shortbread crust in the ring so it does not change shape while baking.
8. Bake for 10-12 minutes. Let it cool. It should be slightly golden because it will bake again with hazelnut cream and pears.
9. To prepare the filling, mix 100 grams of butter and 100 grams of sugar in a bowl. Add the ground hazelnuts, the eggs, and then the heavy cream. Use a wooden spoon or spatula but not a whisk, as this would incorporate air in the preparation which would make the dish too puffy while cooking.
10. Spread the cream on the cold shortbread.
11. Wash the pears, cut them in slices keeping the skin, and place on the hazelnut cream.
12. Sprinkle with 1 tablespoon of sugar and bake at 200 C for 25/30 minutes.
13. Pour the jelly in a small bowl, warm it in the microwave, and use a brush to glaze the cake.
14. Add the crushed pistachios for decoration.

egg yolks, sugar, butter, flour, baking powder, salt, ground hazelnuts, eggs, heavy cream, according, quince jelly, pistachios

Taken from www.yummly.com/recipe/Pear-Tart-with-Hazelnut-Cream-on-a-Shortbread-Crust-781865 (may not work)