Pear & Walnut Tart | Walnut Frangipane & Crunchy Crumble

A perfect combination of autumn flavours: sweet, juicy pears, delicate walnuts, buttery pastry and a crunchy crumble topping. In this recipe, I’ll show you how to make a pear and walnut tart from scratch, starting with a tender walnut pastry crust, followed by a rich walnut frangipane, fresh pears and a golden crumble topping. The key is to keep the pastry delicate, avoid overmixing the walnut filling and choose fresh, properly stored walnuts for the best flavour. The recipe is designed for a 26 cm (10-inch) tart tin. INGREDIENTS WALNUT SHORTCRUST PASTRY 50 g walnuts | 1¾ oz 200 g all-purpose flour | 1⅔ cups 150 g unsalted butter, softened | ⅔ cup 2 egg yolks 90 g powdered sugar | ¾ cup 2 g salt | ⅓ tsp CRUMBLE TOPPING 60 g unsalted butter, softened | ¼ cup + 1 tsp 80 g brown sugar | ⅓ cup + 1 tbsp 100 g all-purpose flour | ¾ cup + 1 tbsp 2 g salt | ⅓ tsp WALNUT FRANGIPANE 100 g finely ground walnuts | 3½ oz 80 g unsalted butter, softened | ⅓ cup + 1 tsp 1 large egg 80 g sugar | ⅓ cup + 1 tbsp 1 g salt | ⅙ tsp FRUIT 2 large pears, preferably Bosc pears BAKING Convection / fan oven: 170°C / 340°F, approximately 35–40 minutes. Conventional oven (top and bottom heat): 180°C / 355°F, approximately 40–45 minutes. Bake until the crumble is golden brown, the walnut filling is set and the pastry is fully baked. For the best results, use a perforated baking tray with a perforated silicone mat. If using baking paper, make sure the bottom of the tart is fully baked before removing it from the oven. Baking times are approximate and may vary depending on your oven and tart tin. CHAPTERS 00:00 Introduction 00:06 Preparing the Walnut Pastry 02:18 Lining the Tart Tin 03:18 Making the Crumble 04:00 Preparing the Walnut Frangipane 04:35 Assembling the Pear & Walnut Tart 06:22 The Finished Tart Enjoy! Michal Hrubec Pastry Chef #PearTart #WalnutTart #FrenchPastry