Best 2 Pear And Hazelnut Frangipane Tart Recipes

Indulge in a symphony of flavors with our Pear and Hazelnut Frangipane Tart recipe, a delightful pastry that blends the delicate sweetness of pears with the nutty crunch of hazelnuts, encased in a buttery, flaky crust. Embark on a culinary journey with our expertly crafted recipes that guide you through every step, ensuring a perfect tart every time. Discover the art of making homemade puff pastry, a versatile dough that forms the foundation of this delectable dessert. Learn how to create a luscious frangipane filling, a rich almond cream that complements the pears beautifully.

Perfect for special occasions or as a sweet treat, our Pear and Hazelnut Frangipane Tart will impress your family and friends. With clear instructions and helpful tips, our recipes cater to bakers of all skill levels, whether you're a seasoned pastry chef or just starting your baking adventure. Join us in the kitchen and let's create a masterpiece together!

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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:

To make the perfect frangipane filling, use a combination of ground almonds and hazelnuts for a nutty flavor. Make sure the butter is cold and cut into small pieces before creaming it with the sugar. This will help to create a light and fluffy texture.
When pouring the frangipane filling into the tart shell, make sure it is evenly distributed and smooth. This will help to prevent the filling from puffing up and cracking during baking.
Bake the tart in a preheated oven until the filling is set and the crust is golden brown. Use a toothpick inserted into the center of the tart to check if it is done. It should come out clean.
Let the tart cool completely before serving. This will help the filling to firm up and the flavors to develop.

Conclusion:

This pear and hazelnut frangipane tart is a delicious and elegant dessert that is perfect for any occasion. The combination of sweet pears, nutty frangipane filling, and buttery crust is sure to please everyone. With its simple ingredients and easy-to-follow instructions, this tart is a great choice for both beginner and experienced bakers alike.