Hazelnut Cheesecake Tart with Pears and Pomegranate

I have been in Seattle for the last week or so visiting family, brushing up on my "duck, duck, goose" skills and reconnecting with some friends I haven't seen in ages. Seattle is totally living up to it's reputation and it has been 40º and raining for pretty much my entire visit...but it has been such a good excuse to eat lots of soup, cozy up by the fire and go to sleep early every night.  It also has been a wonderful and restful way to ease into the holiday season which feels busier and more hectic every year.

Last year around this time I was deep into writing my book, and didn't have a ton of free time for holiday baking fun and homemade gifts, but I have big plans this year! I might even need to buy myself a new glue gun, watch out Martha Stewart.

First up in my holiday baking spree is this super delicious cheesecake-inspired tart. Cheesecake can be heavy and cloyingly sweet, but in this tart the combination of creamy mascarpone, toasty hazelnuts and sweet-tart pears and pomegranates are a lovely and balanced combination. 

What's on your holiday baking list this year? I am always looking for new ideas!

Hazelnut Cheesecake Tart with Pears and Pomegranate

makes one 10-inch tart

Creamy mascarpone, toasted hazelnuts and sweet-tart pears and pomegranates are a wonderful combination of textures and flavors in this festive holiday tart. This tart can be made in advance, but the crust will soften in the refrigerator as it sits.

Crust

2/3 cup hazelnuts

1/3 cup confectioner’s sugar

1 cup all purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cut into cubes

1 large egg yolk

1-2 tablespoons cold water, as needed

Filling

8 ounces cream cheese, at room temperature

8 ounces mascarpone, at room temperature

1/2 cup granulated sugar

2 large eggs, at room temperature

2 tablespoons lemon juice

1 tablespoon lemon zest

1/2 teaspoon vanilla extract

pinch salt

Topping

2 pears, ripe but firm

2 tablespoons granulated sugar

1 tablespoon lemon juice

1/2 cup pomegranate seeds

In the bowl of a food processor fitted with the steel blade, grind the hazelnuts and confectioner’s sugar until they resemble flour. Add the flour and salt and pulse to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and one tablespoon of water. Pulse until the mixture begins to hold together, add a bit more water if necessary. The dough should hold together easily when squeezed. Pour the mixture out onto a sheet of plastic wrap and form into a ball. Wrap the ball with the plastic wrap and press into a disc. Chill for 1 hour.

On a lightly floured surface, roll the dough out to a 12-inch circle. Fit the dough into lightly buttered 10-inch tart pan and dock the bottom and sides with a fork. Freeze the shell for 30 minutes.

Preheat oven to 375ºF. Line the tart shell with a lightly greased sheet of foil. Bake for 15 minutes, or until light golden brown on the edges. Remove the foil and let the shell cool slightly. Turn the oven down to 350ºF.

With an electric mixer whip the cream cheese and mascarpone together until light and fluffy. Whip in the sugar followed by the eggs, lemon zest, lemon juice, vanilla extract, and salt. Beat on medium-high speed until light, fluffy, and smooth.

Pour the filling into the tart shell and bake until puffed and set, but still slightly wiggly in the center, 20-25 minutes. Let the tart cool to room temperature then refrigerate for at least 2 hours and up to overnight before serving.

Roast the pears: Preheat oven to 375­ºF. Peel core and slice the pears into 1/4-inch slices. Toss the pears, sugar, and lemon juice together on a baking sheet and roast until soft and slightly caramelized, 25-30 minutes.

Let the pears cool to room temperature then top the chilled tart with the roasted pears and pomegranate seeds.

A Cobbler for the End of Summer

I know I am pushing it here a bit (date-wise) with this dessert, but the last of the berries and stone fruit are hanging around the market and I am going to take advantage while I can. I am a recent cobbler convert (you all know my heart belongs to pie) but cobblers are so tasty, and admittedly a bit easier to make: especially when you top them with drop biscuits like these guys

Some links! 

My column at Food52 is still going strong! I've been on a yeast baking kick over there, check it out. 

I spent a day cruising around Brooklyn devouring baked goods (and taking photos!) with the ladies of Ovenly for King Arthur's Sift. Such a great day! 

and I contributed a few photos to the most recent issue of Taproot.

 

End of Summer Cobbler

makes one 10-inch cobbler

Peaches and blueberries are a perfect pair in this simple cornmeal-biscuit topped cobbler. Baking this cobbler at a high temperature allows the biscuits to cook all of the way through without getting dry, while warming the fruit just enough that it releases its juices.

Filling

3 cups blueberries

3 medium peaches, pitted and chopped into 3/4-inch pieces

1/3 cup granulated sugar

1 vanilla bean, seeds scraped

1 tablespoon cornstarch

pinch salt

zest and juice of one lemon

Biscuits

1 cup flour

1/4 cup cornmeal

3 tablespoons sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

5 tablespoons unsalted butter, melted

1/2 cup buttermilk

1/2 teaspoon vanilla

2 tablespoon heavy cream

1 tablespoons turbinado sugar

Position a rack in the center of the oven and preheat to 400º.

For the filling: Add the sugar, vanilla bean seeds, and lemon zest to a large bowl. Use your fingers to evenly rub the zest and vanilla beans into the sugar. Add the cornstarch and salt then add the berries, peaches, and lemon juice and stir gently to combine.

For the biscuits: Stir the flour, cornmeal, sugar, baking powder, baking soda, and salt together. In a separate bowl whisk the butter, buttermilk, and vanilla together. Add the wet ingredients to the dry ingredients and stir gently until just combined.

Pour the filling into a 10-inch pie pan (or cake pan) then dollop the biscuit mixture over the top in 8 even pieces. Brush them with the heavy cream, then sprinkle the turbinado sugar over the top. Put the pie pan on a baking sheet to catch any drips. Bake until the biscuits are golden and cooked through and the fruit juices bubble, 20-25 minutes. Serve with ice cream.