A dartois is a delicate puff pastry tart that never fails to impress your guests with its elegant appearance and delicious flavors.
This special recipe, Pear Hazelnut Dartois, takes the classic frangipane filled tart to a new level by incorporating the irresistible combination of juicy pears and crunchy hazelnuts.
The golden puff pastry encases a rich frangipane filling made from ground hazelnuts, providing a delicious nutty note that perfectly complements the sweet and tender pears.
Whether you’re hosting a fancy dinner party or just in the mood for a delicious treat, this Pear and Hazelnut Dartois is an absolute showstopper that will impress and satisfy everyone.
- 1 lemon
- 250g granulated sugar
- ½ tsp vanilla extract
- 4 pears (preferably round instead of long)
- 450g puff pastry
- some sunflower oil or vegetable oil for brushing
- Flour for dusting
- 1 tsp milk
- 60 g butter, room temperature
- 60g golden powdered sugar
- 1 medium egg, lightly beaten
- 60g roasted hazelnuts, ground
- 1 tbsp flour
- Whipped cream for serving
- Peel a wide strip of peel from the lemon and then squeeze the lemon.
- Place 1 tbsp juice, zest, sugar, vanilla extract and 500ml water in a saucepan or frying pan large enough to hold all the fruit in a single layer.
- Heat gently, stirring a little so that the sugar dissolves.
- Let simmer for 4 minutes, then remove from heat.
- Peel, halve and core the pears.
- Place them in a bowl with the remaining lemon juice.
- Reheat the syrup and gently poach the fruit, covered, until just tender, 15-20 minutes.
- Test the pears with the tip of a sharp knife and remove them with a slotted spoon when ready.
- Place them in a single layer in a wide, shallow container.
- Allow the poaching syrup to cool slightly (about 10 minutes) and then pour it over the pears.
- Cover and place in the refrigerator to cool completely.
- For the frangipane, beat the butter and sugar until fluffy.
- Gradually add half the egg (reserving the rest for brushing the dough), mixing well after each addition.
- Stir in nuts and flour.
- Roll out 200 g of dough into a rectangle measuring 32 x 14 cm.
- Transfer to a lightly oiled metal baking tray and prick all over with a fork.
- Spread the frangipane over the dough, leaving a 2 cm wide border all around.
- Remove the pears from the syrup and pat dry with kitchen paper.
- Place them horizontally in alternating directions along the dough.
- Brush the edges with water.
- Roll out the remaining dough into a 32 x 17 cm rectangle and lightly flour it.
- Gently fold this over lengthwise without pressing it down.
- Make horizontal cuts through the fold at 4mm intervals, leaving a 2cm margin around the open edge (as if you were making a paper lantern).
- Place this on top of the pears and unfold it to cover them.
- Press the edges of the dough together slightly and place in the refrigerator for 30 minutes.
- Preheat oven to 200°C/180°C fan/gas 6.
- Strain the poaching syrup and bring to a boil to reduce by half.
- Cut about 3 mm off the dough all around to make the dartois neat.
- Mix the remaining beaten egg with the milk and brush over the dough.
- Using the tip of a small sharp knife, make small diagonal marks along the edge.
- Bake for 25-30 minutes.
- Brush the still warm cake with the reduced poaching syrup.
- Serve with crème fraîche or whipped cream. If you like, you can stir 2 tablespoons of poaching syrup into the whipped cream.
Equipment and tools
- rolling pin
- baking tray
- Pastry brush
- grater or zester
- mixing bowls
- measuring cup
- measuring spoon
This recipe contains the following allergens:
- Nuts (hazelnuts)
- Dairy products (butter, milk, whipped cream)
Please exercise caution if you have allergies or dietary restrictions.
Storage and leftovers
If you have leftovers of this pear and hazelnut dartois, you can store them in an airtight container in the refrigerator. For optimal freshness, it is best to consume it within 2-3 days. To reheat, place the dartois in a preheated 350°F (180°C) oven for a few minutes until heated through. Serve with whipped cream.
Health Benefits of Pear and Hazelnut Dartois
The delicious combination of pear and hazelnut in this delicious dartois not only delights the palate, but also brings a number of health benefits. Let’s explore the nutritional benefits of these key ingredients:
Pears are a rich source of fiber, which aids digestion and prevents constipation. They are also rich in vitamins and minerals, including vitamin C, vitamin K, potassium and copper. Vitamin C strengthens the immune system, while vitamin K promotes bone health. Additionally, the antioxidants found in pears have been linked to reducing the risk of several chronic diseases.
Hazelnuts offer numerous health benefits. They are a fantastic source of healthy fats, including monounsaturated fats, which can help lower bad cholesterol and reduce the risk of heart disease. Hazelnuts are also rich in vitamin E, an antioxidant that plays a crucial role in protecting cells from free radical damage. In addition, they provide essential minerals such as magnesium, calcium and potassium, which help maintain healthy bones and muscles.
3. Puff pastry
While puff pastry itself isn’t necessarily considered a healthy food, it’s worth noting that moderation is the key to success. Enjoying this treat in small portions can still be part of a balanced diet. In addition, due to its carbohydrate content, puff pastry can provide an important source of energy that can support you in your daily activities.
4. Whipped cream
Whipped cream is often enjoyed in moderation as a luxurious topping. Although it has a high fat content, it can add a touch of indulgence to special treats like the pear and hazelnut dartois. Remember to enjoy it in moderation to maintain a balanced diet.
Combined, the healthy properties of pears and hazelnuts, complemented by the other ingredients in this pear and hazelnut dartois recipe, create a wonderfully flavorful and nutritious dessert.
Note: It is important to consider any allergies or dietary restrictions before consuming this dessert, especially regarding nuts and the milk content in whipped cream. Always put your health first and consult a doctor if necessary.