FOR THE CRUST
1 1/4 cups all-purpose flour (150 g)
1/2 teaspoon salt
1 1/4 cups chopped hazelnuts or almonds (250 g)
3/4 cup granulated sugar (135 g)
1 egg
3/4 cup cold unsalted butter, cut into small pieces (150 g)
2 tablespoons milk
FOR THE WHIP CREAM
2 cups heavy cream (480 ml)
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 can of pears in syrup, drained and sliced (480 g)
2 1/2 cups chopped strawberries or cherries (500 g)
2 tablespoons gelatin dissolved in 1 cup lukewarm water
FOR THE CRUST
1 1/4 cups all-purpose flour (150 g)
1/2 teaspoon salt
1 1/4 cups chopped hazelnuts or almonds (250 g)
3/4 cup granulated sugar (135 g)
1 egg
3/4 cup cold unsalted butter, cut into small pieces (150 g)
2 tablespoons milk
FOR THE WHIP CREAM
2 cups heavy cream (480 ml)
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 can of pears in syrup, drained and sliced (480 g)
2 1/2 cups chopped strawberries or cherries (500 g)
2 tablespoons gelatin dissolved in 1 cup lukewarm water
PREPARE THE CRUST: In a large bowl, sift together the flour and salt
Add the hazelnuts or almonds and sugar, and mix well
Add to a work surface and shape into a ball
Wrap in plastic wrap and refrigerate for about 1 hour or until firm
Preheat the oven to 200°C (hot)
Butter a 25 cm diameter tart pan
Divide the dough into three parts
Roll out each part on a lightly floured surface to a thickness of about 3 mm
Place one portion at a time in the prepared tart pan, pressing it evenly over the bottom and up the sides
Bake for about 40 minutes or until the edges are golden brown
After baking, remove from the oven and let cool slightly
Repeat with the remaining dough
Make the whipped cream: Beat the heavy cream together with the granulated sugar and vanilla extract until stiff peaks form. Reserve
Assemble the tart: Place a disk of crust in a plate, spread half of the whipped cream over it, then add half of the pears and strawberries
Repeat with the remaining ingredients
Place the final layer of crust on top, brush with melted gelatin, and decorate with reserved pears
Refrigerate until serving time
Calories per serving: 878
NOTES: The disks, after baked and cooled, can be frozen
Wrap them in plastic wrap or aluminum foil and store in the freezer for up to three months
If desired, keep them in the refrigerator in a covered container for up to three days.
