This rustic fruit tart is fragrant with cinnamon, sugar and toasted hazelnuts.
Farm & Larder galette dough, chilled
2 Gala apples
1 red d’Anjou pear
2 tablespoons sugar
½ teaspoon cinnamon
Hazelnut crumb topping (see below)
1 cup toasted hazelnuts, thoroughly cooled
⅔ cup sugar
¾ cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon cinnamon
½ cup (1 stick) cold unsalted butter, cut into ¼-inch pieces
1. To prepare the topping: Place the toasted hazelnuts and sugar in a food processor and pulse until the nuts are well chopped. Add the flour, salt, and cinnamon and pulse again to mix. Remove the lid and scatter the butter over the dry ingredients. Pulse until the mixture resembles medium-fine crumbs. Refrigerate until ready to use.
2. Preheat the oven to 400°. Peel, halve and core the apples and slice into ¼-inch thick pieces. In a bowl, toss the fruit slices with the sugar and cinnamon.
3. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the fruit slices over the pastry to within an inch of the edge. Top the fruit with the hazelnut crumb topping and spread out in an even layer (you may have leftover topping). Fold the pastry edge up and over the fruit to create a 1-inch border.
4. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the fruit is tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.