▷ Pear and hazelnut tart - Au Fil du Thyme

Autumn brings a drop in the amount of fruit found at markets, but it does not lessen the chances to enjoy it. We can easily think of the delicious apples, the juicy quinces, the slight bitterness of walnuts, the earthy taste of hazelnuts, or even the sweet pears. I often feel that pears are overlooked since they are frequently used in the same dishes and flavor combinations. So, I had some fun experimenting with baked pears, each paired with a spice or an unusual herb. The results appeared quickly because it is easy to see that pears blend wonderfully with gingerbread and its warm tastes, as well as with hazelnuts, provided the nuts are used in a subtle way.

After the experiments were done, everything was captured in a large tart made with pears, hazelnuts, and gingerbread. The tasting exceeded our hopes because honestly, the whole food-loving group truly enjoyed it. The crust is crispy and filled with the flavor of hazelnuts, while the pear filling is rich and tender, and we experience the crunchy richness that we cherish in tarts.

I wanted to share with you this idea for a pear, hazelnut and gingerbread tart, to vary from the classic almond tarts or pear and chocolate tarts. Maybe you too will appreciate these changing flavors. Have a nice weekend!

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Recipe: Pear and hazelnut tart

Recipe season: August to March
Preparation time: 25 minutes
Cooking time: 40 minutes

Ingredients

From 4 to 6 people:

For the hazelnut paste:

180 g of flour
30 g of hazelnut powder
90 g of butter
45 g of sugar
50 ml of milk or vegetable milk
1 pinch of salt (if unsalted butter)

For the gasket:

4-5 pears (conferences, etc.)
2 tablespoons of hazelnut powder (3)
1 tablespoon gingerbread spice

Realization

Phase 1: The hazelnut paste

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In a salad bowl mix the flour with the hazelnut powder and salt. Cut the butter into small pieces and add them to the powders. Sand with your fingertips until you obtain the consistency of grains of sand.
Add the cold milk, stir to combine and mash the dough with the palm of your hand to mix well.
Roll out the dough thinly then transfer it to a baking tray covered with baking paper. (1)

Step 2: decoration

In the center of the tart (leaving 4-5 cm from the edges), sprinkle the hazelnut powder.
Wash the pears, peel them and then cut them in half. Remove the core with the seeds. Arrange the pear halves (be careful, see point 2) on the tart then cut them into strips.
Sprinkle with gingerbread spices
Fold the edges of the tart over the pears, trying to seal with your fingertips. If in some places you have too much dough, don’t hesitate to cut it out and then use this excess to make decorations (leaves for example).
Bake at 180°C for 35-45 minutes (depending on the oven), until the dough is golden

Serve this pear and hazelnut tart warm or at room temperature.

Suggestions:

(1) To make my life easier, in fact, I spread it directly on a baking tray
(2) ATTENTION Arranging the pears directly on the tart is possible if and only the pears are not hard or very grainy. In fact, if the pears are grainy and hard, once cooked they will remain hard and grainy, and in this case the cake will not be exceptional. So, if your pears are grainy (late season, some varieties, etc.), don’t hesitate to pre-cook them for 10 minutes in a light syrup and then drain them carefully before placing them on the dough.
(3) If you really like gingerbread, you can replace it with 2 crumbled slices of gingerbread
Throat: For even more deliciousness, serve with whipped cream

Conclusion

Autumn may offer fewer fruits at market stands, but it definitely doesn’t limit creativity in the kitchen. Among fall’s treasures, pears are notable for their gentle sweetness and soft feel, yet they are often stuck in ordinary recipes and common flavor combinations. By trying baked pears and adding surprising spices or fragrant herbs, it becomes clear that this simple fruit has much more to offer than we usually think.

Roasting pears boosts their natural sugars, strengthens their scent, and creates a soft, nearly caramel-like texture. When combined with warm spices that remind us of gingerbread, they create comforting, cozy flavors perfectly suited to fall nights. At the same time, mixing pears with ingredients like hazelnuts brings in a gentle nuttiness and texture without overshadowing the fruit’s essence. The trick is to let the pear stay the highlight while supportive flavors subtly enhance it.

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Surprising herbs can also add a refreshing twist. A touch of thyme, rosemary, or even a light spice mix can change a simple baked pear into a fancy dessert or a classy side dish. These little experiments show that pears are incredibly adaptable — just as good in sweet dishes as they are in more savory ones.

In the end, autumn cooking is about welcoming seasonal variety with curiosity and creativity. Pears deserve more than just standard uses; they encourage exploration. By moving beyond usual mixes and daring to try new tastes, you can find this fruit in exciting and delightful ways. What might seem like a plain baked pear can turn into a classy, aromatic experience — evidence that even the most familiar ingredients can surprise us when we give them a chance.

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Pear and hazelnut tart – Au Fil du Thyme