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: 1 cuphazelnuts, toasted , loose skins rubbed off in a kitchen towel, and cooled; 1/2 cup sugar; 1/4 cup all-purpose flour; 3/4 stick (6 tablespoons) cold unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; Tart shell; 3 firm-ripe Bosc or Anjou pears; 1/4 cup apricot preserves, heated and strained

Servings: persons

1 cuphazelnuts, toasted , loose skins rubbed off in a kitchen towel, and cooled
1/2 cup sugar
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Tart shell
3 firm-ripe Bosc or Anjou pears
1/4 cup apricot preserves, heated and strained

1
Preheat oven to 350F.
2
Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
3
Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy.
4
Add eggs 1 at a time, beating well after each addition, then beat in extracts.
5
Reduce speed to low and mix in nut mixture until just combined.
6
Spread frangipane filling evenly in tart shell.
7
Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact.
8
Arrange pears decoratively on filling, fanning slices slightly.
9
Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes.
10
Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan.

355

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 10 ingredients. The key ingredients include: 1 cuphazelnuts, toasted , loose skins rubbed off in a kitchen towel, and cooled, 1/2 cup sugar, 1/4 cup all-purpose flour, 3/4 stick (6 tablespoons) cold unsalted butter, softened, 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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