Pear-Hazelnut Tart in a Puff-Pastry Crust
INGREDIENTS
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For the rough puff pastry
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9 oz. (2 cups) all-purpose flour
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1/2 tsp. table salt
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8 oz. (1 cup) cold unsalted butter, cut into 1-inch pieces
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For the hazelnut filling
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2 oz. hazelnuts, toasted and skinned
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1/4 cup granulated sugar
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1 large egg, at room temperature
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2 oz. (4 Tbs.) unsalted butter, softened
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1/2 tsp. vanilla extract
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To finish the tart
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2 medium ripe pears, peeled, cored, and sliced 1/4-inch thick
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2 tsp. granulated sugar
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1/8 tsp. ground cinnamon
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