Best 2 Hazelnut Frangipane Pear Tart Recipes

Embark on a culinary journey to create an exquisite confection that combines the delicate flavor of hazelnuts, the sweetness of ripe pears, and the buttery indulgence of frangipane. This hazelnut frangipane pear tart is a delightful symphony of flavors and textures, sure to captivate the senses and ignite a passion for baking in any home cook's heart. With its golden-brown crust, tender filling, and caramelized pears, this tart is an absolute work of art that will leave you and your loved ones craving more. Whether you're an experienced baker or just starting out, let us guide you through the steps of creating this delectable dessert, transforming your kitchen into a haven of sweet aromas and leaving you with a masterpiece to be cherished.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Prep Your Pears: Before you start, make sure to peel and core your pears. You can use a melon baller or a small sharp knife to remove the cores.
Laminated Dough: If you don't have time to make your own laminated dough, you can use store-bought puff pastry instead. Just be sure to thaw it according to the package directions before using.
Chill Before Baking: After you've assembled your tart, chill it in the refrigerator for at least 30 minutes before baking. This will help the dough to set and prevent it from becoming too puffy in the oven.
Brush with Egg Wash: Before baking, brush the top of the tart with an egg wash made from one egg and one tablespoon of water. This will give the tart a golden brown color and help the crust to stay crisp.
Serve Warm or Cold: This tart can be served warm or cold. If you're serving it warm, let it cool for a few minutes before slicing. If you're serving it cold, chill it in the refrigerator for at least two hours before slicing.

Conclusion:

This hazelnut frangipane pear tart is a delicious and elegant dessert that is perfect for any occasion. The combination of sweet pears, creamy frangipane filling, and crunchy hazelnut crust is sure to please everyone at your table. So next time you're looking for a special dessert to make, give this tart a try. You won't be disappointed!