PEAR AND HAZELNUT FRANGIPANE TART
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
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
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Careedan Christopher
[email protected]This tart looks absolutely divine. I'm saving this recipe for my next dinner party.
S.I Sayhan
[email protected]I can't wait to try this recipe. It looks so easy and delicious.
Anathasia Matjeke
[email protected]I'm definitely going to make this tart again. It's so delicious and it's perfect for a special occasion.
Moshin Ansari
[email protected]Overall, I thought this tart was just okay. It wasn't bad, but it wasn't amazing either.
Manuel Gonzales
[email protected]The crust was a little soggy. I think I would have baked it for a few minutes longer.
Waheed Faruk
[email protected]This tart is a little too sweet for my taste. I think I would have preferred it with less sugar in the filling.
mama abcd
[email protected]I'm not a big fan of pears, but I really enjoyed this tart. The hazelnuts and frangipane filling really balanced out the sweetness of the pears.
Fadding Shadows
[email protected]I made this tart for my family and they loved it! Even my picky kids ate it up.
Ijaz ramzan
[email protected]This tart is a bit time-consuming to make, but it's worth the effort. The end result is a truly special dessert.
Damodar Bhattarai
[email protected]I'm not much of a baker, but this recipe was easy to follow and the tart turned out great!
James Pennell
[email protected]This tart is perfect for any occasion. It's elegant enough for a dinner party, but it's also easy enough to make for a weeknight dessert.
Mykaylah Isom
[email protected]The crust is flaky and buttery. It's the perfect base for the tart.
rochdi rochdi
[email protected]The frangipane filling is so smooth and creamy. It's the perfect complement to the sweet pears.
seth Sahab
[email protected]I love the combination of pears and hazelnuts in this tart. It's a unique and delicious flavor combination.
Rabbia Raza
[email protected]This tart is a work of art! The presentation is stunning and the taste is even better.
Diva
[email protected]The recipe was easy to follow and the tart turned out perfectly. I'll definitely be making this again.
SWIMAR RAKIBUL ISLAM
[email protected]The tart was a hit at my dinner party. Everyone raved about the delicate flavors and the crispy crust.
Al Amin Khalil Al Ameen
[email protected]This pear and hazelnut frangipane tart was an absolute delight! The combination of sweet pears and nutty hazelnuts was simply divine.