Tarte aux Noix

Tarte aux Noix
Recipe:
For the short crust:
500 g flour
250 g butter
250 g sugar
5g salt
2 two eggs
For the filling:
6 large pears ( about 3 kg) 150 g confectioner’s sugar
150 g creamy butter
150 g Grenoble walnuts
3 eggs
Preparations:
Preheat oven to 180 degrees Celsius. Blend evenly 500 grams of flour with 250 grams of cold butter until its consistency is crumbly. Add 250 grams of sugar. Add eggs to bind the batter and knead for at least five minutes. Set aside in refrigerator for 30 minutes.
To make the filling, grind 150 grams of Grenoble walnuts in a food processor. Add 150 grams of powdered sugar. Ensure the 150 grams of butter is just creamy enough, like a pomade, but not runny. Add to filling and blend. Finally, add the eggs and beat until creamy.
Remove the short crust from the refrigerator. Roll it out and press into a typical French tart dish to an even depth of half a centimeter. Place the filling in the dish and top with around six, thinly sliced pears or other seasonal fruit. Bake for around 40 minutes.
Bon appetit!  

This recipe comes to us courtesy of chef Emiline Cartier Millon from Chez Mémé Paulette restaurant, Grenoble