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® Tips
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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