Pear & Blackberry Tart w/Mae's Hazelnut Crumb Topping

Simply Luxurious

Prep Time 15

Cook Time 25

Total Time 40

2 pears peeled, cored and roughly diced medium to large in size
8-10 ounces fresh blackberries frozen would work as well (defrost and drain first)
5 ounces sugar (@ 1/4 cup)
2 Tbsp water

1/3 cup flour
1/3 cup rolled oats
2 Tbsp brown sugar
2 Tbsp caster/granulated sugar
2 Tbsp finely chopped roasted (unsalted) hazelnuts I use a food processor or coffee grinder to create a fine chop
1-2 tsp demerara sugar
3 Tbsp unsalted butter melted
1/4 tsp fleur du sel

Make the pastry in a food processor. Combine the flour, sugar, butter and salt. Pulse until combined and fine crumbs appear. Add the water gradually while the processor is running until the dough just begins to clump together. Stop. Remove from the food processor. Form into a ball, flatten gentle to a disc, wrap in plastic wrap and refrigerator for 30-60 minutes (up to a day).

Prepare the pears. Add the diced pears with the sugar and water to a medium sauce pan over medium heat. (have a lid near by as you will use it for the latter half of the cooking). Stirring occasionally, cook without the lid for about 4 minutes. Then bring the pan to a simmer, cover the pan and let cook for about 7 minutes or until the apples are almost soft, but not at all mushy.
Add the blackberries, and leave the saucepan uncovered while you cook the combined fruit filling for about 5-8 minutes longer until the filling looks almost purple with lovely juices at the bottom. You want to cook the fruit until it is tender.
Once the fruit is tender, remove from the stovetop and set aside while you make the topping (crumble).

In a small saucepan, melt the butter.
While the butter is melting, mix the dry in gredients in a mixing bowl with your hands: flour, oats, sugars (three), salt and hazelnuts.
Once the butter is nearly melted, remove from the stove top but keep in the saucepan. Add the dry ingredients to the butter and mix with a fork until all is incorporated and crumbly. Set aside.

Preheat the oven to 350 degrees Fahrenheit (approximately 180 Celsius convection oven or 200 C conventional).
While the oven is heating up, roll out the dough. Sprinkle the surface area with both flour and granulated sugar. Roll out the disc to a diameter large enough for your single 8 or 9" tart pan (you can also make 2 small tarts as an alternative).
Butter the tart pan to ensure easy removal of the tart from the pan after baking.
Place the dough into the tart pan. Gently nudge the dough into the pleated edges of teh trim without tearing. However, you can easily patch with leftover dough. Trim the edges by rolling a rolling pin over the top of the tart pan which will give the edge a nice clean finish.
Before adding the filling to the pastry, drain the filling into a separate bowl to rid it of all the juices that will prevent the crust from browning on the bottom nicely. Save the juices and reserve. While the tart is baking, place the juices in a small sauce pan over medium heat and reduce down to a syrupy thickness to be poured on top of the tart and the chantilly cream for serving.
Add the filling to the pastry pan. Dot the tart filling with 2-4 tablespoons of unsalted butter (an ingredient additional to above list). Then add the crumble topping generously.
Place in the oven and bake for 20-30 minutes or until the edges of the pastry are nicely golden brown.

While the tart is baking, make the Chantilly cream and reduced fruit syrup.
To make the Chantilly cream, in a mixing bowl with a handmixer or a whisk, place all three ingredients (heavy whipping cream, sugar and vanilla) and whip until stiff peaks form - about 3-5 minutes). Set aside or refrigerate until you are ready to serve.
To make the fruit syrup, place the drained fruit juice from the filling into a small sauce pan. Bring the stovetop to medium heat and heat until the liquid thickens slightly resembling syrup. Remove from the heat and drizzle over the tart and Chantilly cream when serving.
Remove the tart from the oven. Allow to cool for about 10-15 minutes and serve warm with a dollop of Chantilly cream, a drizzle of fruit juice and enjoy with a hot cuppa!