Best 2 Pear And Hazelnut Frangipane Tart Recipes

Have you ever been in the mood for a delightful pastry that combines the exquisite flavors of ripe pears and crunchy hazelnuts, all wrapped in a buttery, flaky crust? Look no further than the pear and hazelnut frangipane tart, a classic French dessert that is sure to tantalize your taste buds. With its creamy, almond-flavored filling and perfectly balanced sweetness, this tart is perfect for any occasion, whether it be a cozy tea party with friends or an elegant dessert to impress your dinner guests.

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:

Use ripe pears: They will be sweeter and have a better flavor.
Peel the pears thinly: This will help them to cook evenly.
Slice the pears thinly: This will also help them to cook evenly and will make them easier to eat.
Toast the hazelnuts: This will bring out their flavor and make them more crunchy.
Use a food processor to grind the hazelnuts: This will make them into a fine powder that will blend well with the other ingredients.
Don't overmix the frangipane batter: Overmixing will make it tough.
Bake the tart until the crust is golden brown and the frangipane is set: This will take about 45 minutes.
Let the tart cool before slicing and serving: This will help the frangipane to set completely.

Conclusion:

This pear and hazelnut frangipane tart is a delicious and elegant dessert that is perfect for any occasion. The sweet and juicy pears pair perfectly with the rich and nutty frangipane filling, and the flaky crust adds a perfect finishing touch. This tart is sure to impress your guests, and it's easy to make too!