Best 2 Hazelnut Frangipane Pear Tart Recipes

Indulge in a culinary journey with our delectable Hazelnut Frangipane Pear Tart, a harmonious blend of textures and flavors. This tart features a buttery crust, a creamy and nutty frangipane filling, and juicy, caramelized pears arranged in a stunning spiral pattern. With its delightful combination of sweet and tart, this dessert is perfect for any occasion.

The recipe collection includes variations to suit every taste preference. Discover the classic Hazelnut Frangipane Pear Tart, a timeless favorite with its irresistible combination of flavors. For a touch of elegance, try the Pear and Almond Frangipane Tart, where almonds add a subtle nuttiness to the frangipane filling. If you prefer a gluten-free option, the Gluten-Free Pear and Frangipane Tart offers a delightful alternative without compromising taste.

For those with a sweet tooth, the Chocolate Hazelnut Pear Tart combines the richness of chocolate with the classic flavors of the Hazelnut Frangipane Pear Tart. And if you're looking for a unique twist, the Pear and Pistachio Frangipane Tart introduces a vibrant green hue and a nutty, earthy flavor to the traditional recipe.

Here are our top 2 tried and tested recipes!

PEAR AND HAZELNUT FRANGIPANE TART

Pear and Hazelnut Frangipane Tart image

A simple and nutty fall dessert.

Categories Gourmet Dessert Bake Tart Fall Pear Hazelnut Fruit Nut Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield 10 servings

Number Of Ingredients 10

Ingredients

1 cup hazelnuts, 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
1 tart shell
3 firm-ripe Bosc or Anjou pears
1/4 cup apricot preserves, heated and strained

Steps:

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

PEAR AND HAZELNUT FRANGIPANE TART

Pear and Hazelnut Frangipane Tart image

Find your new favorite treat in this cheerful dessert from Aran Goyoaga of Canelle et Vanille.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 2h15m

Yield 8

Number Of Ingredients 16

Ingredients

1 ¼ cups all-purpose flour (or gluten-free flour mix)
1 teaspoon sugar
¼ teaspoon salt
8 tablespoons cold unsalted butter, cut into 1/2-inch cubes
3 tablespoons cold water, or more as needed
Reynolds® Parchment Paper
Reynolds Wrap® Aluminum Foil
3 ounces hazelnuts
½ cup sugar
8 tablespoons unsalted butter, at room temperature
1 egg
½ cup all-purpose flour (or gluten-free flour mix)
1 tablespoon vanilla extract
1 tablespoon dark rum
½ teaspoon kosher salt
3 pears - peeled, cored and sliced

Steps:

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® Parchment Paper and refrigerate for at least 45 minutes.
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.
Preheat oven to 400 degrees F. Cover the top of the dough with Reynolds Wrap® Aluminum Foil and weigh down with pie weights or dry beans. Bake for 15 minutes. Remove the foil and pie weights and let cool.
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.
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.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 45.6 g, Cholesterol 84.3 mg, Fat 30.5 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 15.3 g, Sodium 206 mg, Sugar 19.9 g

Tips:

Use ripe pears for the best flavor. If your pears are not ripe, you can ripen them by placing them in a paper bag with an apple or banana for a few days.
To make sure the pears are cooked through, insert a toothpick into the center of a pear. If the toothpick goes in and out easily, the pear is cooked.
If you don't have a tart pan, you can use a 9-inch pie plate. Just be sure to trim the edges of the pastry so that they are even with the edge of the pie plate.
You can make the frangipane filling ahead of time and store it in the refrigerator for up to 3 days. When you're ready to use it, let it come to room temperature for about 30 minutes.
Serve the tart warm or at room temperature. If you're serving it warm, you can heat it in a 350 degree Fahrenheit oven for about 15 minutes.

Conclusion:

This hazelnut frangipane pear tart is a delicious and elegant dessert that is perfect for any occasion. The sweet and juicy pears are perfectly complemented by the rich and nutty frangipane filling. The tart is also relatively easy to make, so it's a great option for beginner bakers. Whether you're serving it for a special occasion or just as a weeknight dessert, this tart is sure to be a hit.