A Slow Autumn Day in Denmark | Pear & Hazelnut Tart and a Picnic

Autumn baking with freshly milled spelt flour, followed by a quiet picnic with my son 🍐 Today I’m making a pear and hazelnut frangipane tart, with buttery pastry, a soft hazelnut filling, and fanned pears Welcome to Bread & Ivy, my little corner of slow-ish living and seasonal baking PEAR & HAZELNUT FRANGIPANE TART For a 20 cm tart ring PASTRY 160 g freshly milled spelt flour 30 g finely ground hazelnuts 85 g cold unsalted butter, cubed 25–30 g sugar A pinch of salt 1 egg yolk 1–2 tsp cold water, only if needed HAZELNUT FRANGIPANE 70 g unsalted butter, softened 50 g sugar 1 egg 80 g finely ground hazelnuts 10 g freshly milled spelt flour ½ tsp vanilla A pinch of salt TOPPING 2 medium pears, ripe but still firm 1 tsp lemon juice 1–2 tbsp chopped hazelnuts METHOD 1. Mix the pastry flour, ground hazelnuts, sugar, and salt, then rub in the cold butter until the mixture resembles coarse crumbs 2. Add the egg yolk and mix gently, adding cold water only if needed, one teaspoon at a time, then bring the dough together without kneading, flatten into a disc, and refrigerate for 30 minutes 3. Lightly butter a 20 cm tart ring and place it on a tray lined with baking paper, then roll the pastry to about 3 mm thick and 24–25 cm across 4. Line the ring, gently pressing the pastry into the base and sides, trim the edge, patch any cracks, and refrigerate for another 20–30 minutes 5. Preheat the oven to 170°C fan or 185°C conventional 6. Beat the softened butter and sugar until creamy, add the egg, then mix in the ground hazelnuts, spelt flour, vanilla, and salt 7. Spread the frangipane evenly over the chilled pastry base 8. Halve and core the pears, then slice each half about 2–3 mm thick, keeping the slices together, gently fan them out and brush lightly with lemon juice 9. Arrange the pears over the frangipane and bake for about 35–40 minutes, until the pastry is golden, the filling is puffed and set, and the pears are tender 10. Cover loosely with foil towards the end if needed, I covered mine for the last 5 minutes 11. Allow the tart to rest for 10–15 minutes before carefully removing the ring 12. Finish with lightly toasted chopped hazelnuts, as I do in the video, or scatter them over the filling before baking I leave mine without a glaze and let the pears and hazelnuts speak for themselves Thank you for spending a little of your day with us Subscribe for more seasonal baking with freshly milled flour and quiet everyday moments in Denmark Until next calm moment, Ivy #SlowLiving #AutumnBaking #FreshlyMilledFlour