INGREDIENTS

INSTRUCTIONS

TOPPING
CRUST
PEARS
For topping:Blend all ingredients in processor until clumps form, about 1
minute. Transfer to medium bowl. Cover and chill. (Do not clean processor
bowl.)
For crust: Combine both flours, hazelnuts, sugar and salt in same processor
bowl. Blend until hazelnuts are finely chopped. Add butter and blend until
coarse meal forms. Mix in 2 tablespoons ice water and process just until
moist clumps form, adding more water by teaspoonfuls if dry. Gather dough
into ball; flatten into disk. Wrap dough in plastic and chill 30 minutes.
(Topping and dough can be made 1 day ahead. Keep chilled.)
Position rack in bottom third of oven and preheat to 400F. Roll out dough
between 2 sheets of parchment paper to 13-inch round, lifting paper,
smoothing wrinkles and turning over as needed. Transfer dough on parchment
paper to large unrimmed baking sheet. Remove top sheet of parchment.
For pears: Combine pears, sugar and flour in large bowl; toss to coat.
Mound pear mixture atop dough, leaving 2-inch border. Using parchment paper
as aid, fold dough border over pears, pleating loosely and pinching to seal
any cracks in dough. Sprinkle topping thickly over pears.
Bake croustade until crust is golden, about 40 minutes. Cover very loosely
with foil to prevent crust from over-browning and continue to bake until
juices bubble thickly, about 12 minutes longer. Transfer baking sheet to
rack; cool slightly. Slide metal spatula under crust to free from
parchment. Using large tart pan bottom as aid, transfer croustade to
platter. Serve warm with ice cream.
Makes 6 to 8 servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 1473 Calories (kcal); 89g Total Fat; (52% calories from fat);
29g Protein; 154g Carbohydrate; 0mg Cholesterol; 1207mg Sodium Food
Exchanges: 6 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 16 1/2 Fat;
4 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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