Wine Poached Pears and Pinenuts Hazelnut Tart

For the dough:

  • 1 1/3 cups all-purpose flour, plus some extra for rolling out the dough
  • ½ cup sugar
  • 1 stick butter
  • 1 egg pinch of salt


For the pears:

  • 6 cups red wine
  • 4 firm bosc or williams pears, peeled
  • ½ cup sugar
  • 1 cinnamon stick
  • 20 mint leaf


For the filling:

  • 1 cup hazelnuts
  • 1/3 cup brown sugar
  • 2 tsp. vanilla extract
  • 1/3 cup all-purpose flour plus one small tbsp
  • 1 stick butter at room temperature
  • 2 eggs plus 2 yolk
  • ½ cup ricotta cheese
  • ½ cup pinenuts

With the help of a food processor or stand up mixer with paddle attachment make the dough by combining all the ingredient till a semi-firm dough f formed.

Bring the wine  for the pears to a boil with sugar, cinnamon stick, mint.  Poach the pears for 30 minutes.

In a food processor, grind the hazelnuts and sugar into a smooth and fine powder then by hand mix and add the other ingredients.

Preheat the oven to 350 degrees F.

Roll out the dough on a floured countertop.

Use to cover a buttered 9-inch pie pans. Place the dough on the pie pan, then fill with the filling and display the pears all over the surface after you have cut them in half and removed the core and seeds. Bake the tart until golden brown, approx. 35 minutes.