准备

Make the dough

• Pulse the flour, hazelnut meal, sugar, and salt in a food processor to blend. Add the butter pieces and pulse until clumps the size of small peas form. Add the water, and pulse until the dough forms a loose ball. Split the dough onto two large pieces of plastic wrap and shape them into two flat disks about 6 inches in diameter. Wrap the disks and refrigerate until well chilled, at least 1 hour or up to 2 days.

制作焦糖

• In a 2-quart heavy-duty saucepan, combine the sugar, butter, and salt with 2 Tbs. water. Cook over medium-high heat, stirring, until the butter melts and the sugar dissolves. Reduce the heat to low and cook, swirling the pan occasionally, until the mixture turns deep golden brown, 5 to 8 minutes. Remove from the heat and pour in the cream. Be careful; it will spatter. Return the pan to the heat and cook, stirring, until smooth, about 1 minute. Set aside to cool until warm.

Roll out the dough

• 用烹饪喷雾剂涂上9至9-1/2英寸的凹槽蛋pan，并带有可移动的底部。
• Let the dough sit at room temperature for 5 to 10 minutes to soften slightly, if necessary. Lightly dust a work surface and rolling pin with flour and roll one disk into a 12-inch round, lifting and turning the dough several times as you roll to prevent sticking, and dusting the work surface and the rolling pin with more flour as needed. Carefully roll the dough up around the pin, and unroll it over the prepared tart pan. Gently fit it into the pan without stretching. Run the rolling pin over the top of the pan to trim the dough even with the edge. Cover and refrigerate until the tart shell is firm, at least 30 minutes.
• 同时，将另一个磁盘滚成10英寸的回合。使用凹槽的糕点轮，比萨饼刀或锋利的刀，将面团切成七个1英寸宽的条。将条带到轻微面粉的大型平板或小烤盘上，用保鲜膜盖住，然后冷藏直至准备使用。

组装蛋

• 将架子放在烤箱的下三分之一，将饼干板放在其上，然后将烤箱加热至400°F。
• In a medium bowl, toss the apples and pears with the flour, cardamom, and salt. Arrange in an even layer in the crust. Drizzle the caramel evenly over the fruit (if hardened, melt briefly over low heat). Evenly space 3 strips of pastry on top of the tart. Evenly space the remaining 4 strips over the other strips at a 45° angle. Press the edges of the strips into the edge of the tart shell to secure. Dot the tart with the butter in between the strips.
• In a small bowl, whisk together the egg yolk, cream, and 1 Tbs. water. With a pastry brush, coat the lattice strips with the egg mixture. Sprinkle with the sanding sugar.
• 在加热的饼干板上烘烤蛋art，直到馅料起泡，地壳为金黄色，40至45分钟。将蛋s从饼干纸转移到架子上，完全冷却至少2小时，最多1天。在食用前，从蛋pan上取下外边缘，然后将蛋s转移到大的平板上。