Ingredients
1-1/4 cups all-purpose flour1/3 cup ground hazelnuts1/4 cup packed brown sugarDash salt1/2 cup cold butter, cubed3 to 5 tablespoons ice waterFILLING:3 large eggs, separated1/3 cup butter, softened1/3 cup packed brown sugar2 tablespoons amaretto or 1/2 teaspoon almond extract1 cup ground hazelnuts2 tablespoons baking cocoa6 canned pear halves, drained, sliced and patted dry2 tablespoons honey, warmedConfectioners’ sugar, optional
Preparation
In a small bowl, mix flour, hazelnuts, brown sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Wrap and refrigerate 30 minutes or overnight.
Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. fluted tart pan with removable bottom. Trim crust even with edge. Prick bottom of crust with a fork. Refrigerate while preparing filling.
In a large bowl, cream butter and brown sugar until blended. Beat in egg yolks and amaretto. Beat in hazelnuts and cocoa.
With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold a third of the egg whites into hazelnut mixture, then fold in remaining whites. Spread onto bottom of crust. Arrange pears over top.
Bake on a lower oven rack 30-35 minutes or until crust is golden brown. Brush pears with warm honey. Cool on a wire rack. If desired, dust with confectioners’ sugar before serving.
