Hazelnut, Pear and Goat Cheese Tart is a sweet and savory dessert or breakfast option. Make this fruit tart recipe for Thanksgiving and during the holiday season!
Have I ever shared with you how I bake..??? I know I’m probably gonna screw up something or not like a flavor, so I always bake a recipe twice. Never fails. So, when I head to the grocery store, I buy double the ingredients. It’s kind of annoying, but I know myself too well.
Needless to say, this Hazelnut, Pear and Goat Cheese tart took two tries to get it right. The first time I made it, I didn’t peel the skin off of the pears, used too many apples and blue cheese. I tend to go heavy with sprinkling cheese and this recipe was not the right one to crazy with blue cheese. So much so that at first bite, I didn’t like it.
I was determined to make this recipe right! Luckily, I bought two pre-made pie crusts from Pillsbury, so I already had the hardest part done. The filling it a breeze. Combine roasted hazelnuts, sugar, softened butter and an egg in the blender until you get a smooth paste. Spread the hazelnut filling all of the Pillsbury pie crust and bake for twenty minutes. Remove from the oven and sprinkle goat cheese (it’s sooo much better!!) on the tart. Add pear and apple slices to the tart and bake for another twenty minutes. When the tart is done baking, glaze the tart with thinned jelly and top with chopped hazelnuts.
I’m glad this was an easy fruit tart recipe. Pears and apples are in season right now, so you’ll get the best produce available! The hazelnut filling has just the right amount of sweetness… you can totally eat this for breakfast! Or serve it as a more savory dessert option. Everyone will be bringing pecan, apple and pumpkin pie to holiday gatherings… why not bring surprise your guests with something new??!! And hello, goat cheese!! Goat cheese makes everything better. This is one beautiful, sophisticated tart!
I’m really glad I remade this recipe to fit my taste!! Do you have to try a couple times to make a recipe right? I hope I’m not alone!
- 2/3 cup chopped hazelnuts, toasted and divided
- 1/2 cup sugar
- 2 tablespoons unsalted butter, softened
- dash of salt
- 1 large egg
- 1(14.1-ounce) package refrigerated pie dough (such as Pillsbury)
- Baking spray with flour
- 2 tablespoons crumbled goat cheese
- 2 large Bartlett or Anjou pears, peeled, cored, and cut lengthwise into 1/8-inch-thick slices
- 1 Granny Smith Apple, cored and cut lengthwise into 1/8-inch-thick slices
- 2 teaspoons fresh lemon juice
- 2 tablespoons jelly - use whatever you have. I used peach.
- 1 teaspoon water
- Set oven to 375 degrees and move oven rack to the lower third of the oven. Toast all hazelnuts in a skillet. When you can smell them, the nuts are toasted.
- Put 2 tbsp of the hazelnuts in a bowl. Pour the rest into a blender or food processor. Add sugar and process until finely ground. Add butter, salt, and egg; process until a smooth paste forms.
- Gently roll pie dough into a 16 x 12-inch rectangle. Fit dough into a 14 x 4 1/2-inch removable-bottom metal tart pan lightly coated with baking spray. Gently press dough against bottom and sides of pan. Cut away excess dough. Spread hazelnut mixture evenly over bottom of dough. Bake in lower third of oven at 375° for 20 minutes or until lightly browned. Remove from oven. Sprinkle goat cheese evenly over top.
- Gently toss sliced pears and apples with lemon juice. Arrange 3 pear slices, then 1 apple slice on top of goat cheese. Repeat until tart is filled. Bake at 375° for 25 minutes or until fruit is tender when pierced with the tip of a knife. Remove from oven. Place jelly and 1 teaspoon water in a small microwave-safe bowl; microwave at HIGH 1 minute or until mixture boils. Brush top of tart with jelly mixture; sprinkle with remaining 2 tablespoons chopped hazelnuts. Cool completely in pan on a wire rack before slicing.
This recipe was inspired by Cooking Light.