For a deeper hazelnut flavor, toast the hazelnuts before grinding. Toast them in a 350°F (175°C) oven for 8-10 minutes, or until fragrant. If the tart crust edges are browning too quickly during baking, cover them with aluminum foil. A dusting of powdered sugar adds a touch of elegance before serving. The tart is best enjoyed the day it is baked, but it can be stored in the refrigerator for up to 2 days.
Pear and Hazelnut Frangipane Tart
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME2 hrs 15 mins
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SERVING8 People
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VIEWS3
Embrace the warmth of autumn with this exquisite Pear and Hazelnut Frangipane Tart. A buttery, flaky crust cradles a rich hazelnut frangipane filling, studded with sweet, tender pears. This elegant dessert is perfect for impressing guests or simply indulging in a moment of pure bliss.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate46 g
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Cholesterol84 mg
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Fiber4 g
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Protein6 g
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Saturated Fat15 g
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Sodium206 mg
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Sugar20 g
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Fat31 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Tart Dough: In a food processor, combine the flour, sugar, and salt. (2 minutes)
02
StepAdd the cold butter and pulse until the mixture resembles coarse crumbs. (1 minute)
03
StepGradually add the ice water, pulsing until the dough just comes together. (1 minute)
04
StepTurn the dough out onto a lightly floured surface, form it into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 45 minutes. (10 minutes)
05
StepRoll and Shape the Crust: On a lightly floured surface, roll the chilled dough into a 12-inch circle. (5 minutes)
06
StepCarefully transfer the dough to a 9-inch tart pan with a removable bottom, pressing it into the bottom and up the sides. Trim any excess dough and crimp the edges. (5 minutes)
07
StepChill the crust in the refrigerator for 15 minutes. (15 minutes)
08
StepPre-bake the Crust: Preheat oven to 400°F (200°C). Line the chilled tart crust with parchment paper and fill it with pie weights or dried beans. (2 minutes)
09
StepBake for 15 minutes, then remove the parchment paper and weights. (15 minutes)
10
StepContinue baking for another 5-7 minutes, or until the crust is lightly golden. Let cool slightly. (7 minutes)
11
StepMake the Frangipane: In a food processor, grind the toasted hazelnuts and sugar until finely ground. (3 minutes)
12
StepAdd the softened butter, egg, flour, vanilla extract, rum, and salt. Process until smooth and creamy. (3 minutes)
13
StepAssemble and Bake the Tart: Spread the frangipane evenly over the pre-baked tart crust. (2 minutes)
14
StepArrange the pear slices attractively over the frangipane. (5 minutes)
15
StepBake in the preheated oven for 30-35 minutes, or until the frangipane is golden brown and the pears are tender. (35 minutes)
16
StepCool and Serve: Let the tart cool in the pan for at least 10 minutes before removing it and slicing. Serve warm or at room temperature.
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