Pear And Hazelnut Frangipane Tart Recipe

Name: Pear And Hazelnut Frangipane Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough:; 1 1/4 cups all-purpose flour (or gluten-free flour mix); 1 teaspoon sugar; 1/4 teaspoon salt; 8 tablespoons cold unsalted butter, cut into 1/2-inch cubes; 3 tablespoons cold water, or more as needed; Reynolds(R) Parchment Paper; Reynolds Wrap(R) Aluminum Foil; Filling:; 3 ounces hazelnuts; 1/2 cup sugar; 8 tablespoons unsalted butter, at room temperature; 1 egg; 1/2 cup all-purpose flour (or gluten-free flour mix); 1 tablespoon vanilla extract; 1 tablespoon dark rum (optional); 1/2 teaspoon kosher salt; 3 pears - peeled, cored and sliced

Servings: persons

Dough:
1 1/4 cups all-purpose flour (or gluten-free flour mix)
1 teaspoon sugar
1/4 teaspoon salt
8 tablespoons cold unsalted butter, cut into 1/2-inch cubes
3 tablespoons cold water, or more as needed
Reynolds(R) Parchment Paper
Reynolds Wrap(R) Aluminum Foil
Filling:
3 ounces hazelnuts
1/2 cup sugar
8 tablespoons unsalted butter, at room temperature
1 egg
1/2 cup all-purpose flour (or gluten-free flour mix)
1 tablespoon vanilla extract
1 tablespoon dark rum (optional)
1/2 teaspoon kosher salt
3 pears - peeled, cored and sliced

1
Combine the flour, sugar and salt in a food processor. Add the cold butter and pulse ten times until the butter is the size of large peas. Add 3 tablespoons of cold water and pulse until it comes together. Turn onto a lightly floured work surface and bring the dough together, forming a disk. Wrap in Reynolds(R) Parchment Paper and refrigerate for at least 45 minutes.
2
On a lightly floured work surface, roll the dough to 1/8-inch thickness. Fill a 9-inch tart mold or rectangle tart mold with the dough. Cut off excess from the top and refrigerate for another 15 minutes.
3
Preheat oven to 400 degrees F. Cover the top of the dough with Reynolds Wrap(R) Aluminum Foil and weigh down with pie weights or dry beans. Bake for 15 minutes. Remove the foil and pie weights and let cool.
4
Combine the hazelnuts and sugar in the food processor. Pulse to a fine powder. Add the butter, egg, flour, vanilla, rum and salt. Process until it comes together as a paste.
5
Spread the mixture over the partially baked tart. On the top, arrange the pear slices in a pattern. Bake the tart for 30 to 35 minutes until golden brown. Let it cool for 10 minutes before slicing.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Dough:, 1 1/4 cups all-purpose flour (or gluten-free flour mix), 1 teaspoon sugar, 1/4 teaspoon salt, and more.

Yes, Pear And Hazelnut Frangipane Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pear And Hazelnut Frangipane Tart

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