Pear and Hazelnut Frangipane Tart

Pear and Hazelnut Frangipane Tart

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes, plus chill for 70 minutes
  • Servings: 1 9-inch tart
  • Course: Dessert

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

Reynolds Kitchens tip

Covering your pie crust with Reynolds Wrap®Aluminum Foil helps create an evenly baked, flaky crust.

Ingredients

  • For the dough:
  • 1 1/4 cups all-purpose flour (or gluten-free flour mix)
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 8 tablespoons cold unsalted butter, cut into 1/2-inch cubes
  • 3 to 4 tablespoons of cold water
  • Reynolds® Parchment Paper
  • Reynolds Wrap® Aluminum Foil
  •  
  • For the filling:
  • 3 ounces hazelnuts
  • 1/2 cup sugar
  • 8 tablespoons unsalted butter, at room temperature
  • 1 egg
  • 1/2 cup all-purpose flour (or gluten-free flour)
  • 1 tablespoon vanilla extract
  • 1 tablespoon dark rum (optional)
  • 1/2 teaspoon kosher salt
  • 3 pears, peeled, core removed and sliced

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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