Hazelnut & Chestnut Tart
As seen on TV
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Hazelnut Frangipane Tart with Poached Pear, Praline and Chestnut Chantilly
Jamie's autumn-in-Scotland dessert: a chestnut flour shortcrust tart case filled with hazelnut frangipane, topped with pears poached in chestnut liqueur, praline paste, candied hazelnuts and a praline crumb, served with a chestnut and hazelnut liqueur Chantilly cream.
Jamie: "Immediately to me, it was like Scotland and autumn — nice walk through the forest, all the orange and browns, wild chestnuts, wild hazelnuts. So I'm doing a shortcrust tart with chestnut flour through that filled with a hazelnut frangipane topped with whole hazelnut pralines with a pear poached in chestnut liqueur."
Jamie: "Pressure is a privilege. I love this brief."
Jamie: "Mixed emotions. I know that Jimmy's feedback will live in my head rent free forever, but to undercook the frangipane, I've fallen down a little bit. But it's all about lessons learned."
Grace: "I think your hazelnut frangipane is nutty and sugary and sweet and delightful. The chestnut flour pastry has salted butter in it, which really pulls the entire dish back from the edge of too sweet, which I think is clever. This is inventive. It's intriguing, and I think it has moments of delight."
Jimmy: "I love those kind of fanned, delicate, translucent slices of poached pear on top. I like that the Chantilly cream isn't too sweet as well, because you were on a knife edge here. But my favourite thing might be those praline candied hazelnuts. You crunch them and it's like it could set off car alarms or something. I was trying to not noisily crunch. They are delicious. It's a distinct, really one of a kind, celebration of nuts in all sorts of different forms."
Anna: "Mine's not cooked. It's raw. You can see that the pear actually sunk into the tart. As far as flavour goes, it is delicious. It's undeniably a beautiful expression of hazelnut and chestnut, but this is not cooked enough."
