Name: Hazelnut Frangipane Pear Tart Recipe
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 1 1/3 cups all-purpose flour, plus extra for rolling out the dough; ¼ teaspoon sea salt; 3 tablespoons granulated sugar; ½ cup cold unsalted butter, diced; 1 large egg yolk; ½ teaspoon vanilla bean paste; 1-2 tablespoons ice water; 1 heaped cup whole roasted hazelnuts; 3 tablespoons all-purpose flour; ½ cup unsalted butter, softened; ½ cup + 2 tablespoons granulated sugar; ¼ teaspoon sea salt; 2 teaspoons vanilla bean paste; 2 large eggs, at room temperature; 2 firm but ripe pears (such as Bartlett, Bosc, or Anjou); ¼ cup apricot jam; 2-3 teaspoons water

Jump to Recipe· 4.3 from 6 reviews

I absolutely adore this Hazelnut Frangipane Pear Tart Recipe because it manages to balance rustic charm with an elegant flavor that feels so indulgent yet comforting. When I bite into the tender, buttery crust, followed by the rich, subtly nutty frangipane and the juicy, caramelized pears on top, I truly feel like I’m giving my taste buds a treat. It’s one of those recipes I always turn to when I want to impress guests or simply indulge myself on a cozy afternoon with a cup of tea. The flavors meld so beautifully, making it an unforgettable dessert with every forkful.

Why You'll Love This Hazelnut Frangipane Pear Tart Recipe

I think what makes this recipe stand out so much is the blend of textures and flavors. The hazelnuts bring a warm, toasty nuttiness that pairs perfectly with the sweetness and slight tartness of the ripe pears. The frangipane filling is luxuriously creamy and just sweet enough without overpowering the natural fruit flavors. And that flaky buttery crust? It’s the perfect vessel to hold everything together. I truly believe this combination is a winner every time.

Besides the taste, I also love how approachable this recipe is. You don’t need to be a pastry expert to make it, yet it looks and tastes like something from a high-end bakery. The steps are straightforward, and the ingredients are simple but thoughtfully chosen, so you feel confident from start to finish. It’s wonderful for special occasions when you want something show-stopping but not stressful to prepare. Sitting down to enjoy a slice at a family dinner or holiday gathering feels just right.

Ingredients You'll Need

This image shows a top view of various cooking ingredients arranged neatly on a white marbled surface. At the top left, there is a white bowl filled with golden brown nuts, next to two small round wooden bowls, one with dark green spices and the other with white salt. To the right, there is a dark wooden board holding three brown eggs. Below the nuts is a white bowl with white flour, followed by a green pear with a brown stem placed in the center. At the bottom left, there is a white bowl filled with fine white sugar, next to a small white scalloped dish holding orange jam. Finally, at the bottom right, there is a small white pitcher with a liquid inside. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this tart are delightfully simple yet essential for achieving the perfect balance of taste, texture, and color. Each one plays its role, from the lightly sweetened buttery crust to the fragrant hazelnut frangipane and vibrant pear topping.

Tip!

You’ll find all ingredient quantities in the recipe card below.

All-purpose flour: Forms the base for the tender, flaky tart crust and also helps create the hazelnut meal texture in the filling.
Sea salt: Enhances the depth of all the flavors and balances the sweetness beautifully.
Granulated sugar: Sweetens both the crust and filling, giving just the right touch of sweetness without being overpowering.
Cold unsalted butter: Essential for that flaky, melt-in-your-mouth pastry texture.
Egg yolk: Adds richness to the dough, helping bind it while keeping it tender.
Vanilla bean paste: Gives a fragrant, warm note that complements the hazelnuts and pears perfectly.
Ice water: Helps bring the dough together without warming the butter, ensuring a crisp crust.
Whole roasted hazelnuts: The star of the frangipane, freshly ground to impart that intense nutty flavor and wonderful texture.
Softened unsalted butter: Provides richness and creaminess to the frangipane filling.
Eggs: Create structure in the frangipane, allowing it to puff slightly and set beautifully as it bakes.
Firm but ripe pears: Their natural sweetness and juicy texture add freshness and elegance to the tart.
Apricot jam: Used for glazing, adding a glossy finish and a hint of fruity brightness.
Water: Dilutes the apricot jam for a smooth glaze that shines on the pears.

Directions

Step 1: Start by making the tart dough. Pulse the flour, salt, and sugar in a food processor, then add the cold diced butter. Pulse until the mixture resembles coarse breadcrumbs—this is the key to a flaky crust.

Step 2: Whisk together the egg yolk, vanilla bean paste, and one tablespoon of ice water. Slowly drizzle this over the flour and butter mix while pulsing. Add more ice water a teaspoon at a time if needed, just until the dough holds together when you pinch it.

Step 3: Turn the dough out onto plastic wrap and knead a couple of times to form a ball. Press it into a disc, wrap it up, and chill it in the fridge for 30 to 45 minutes. This resting time is crucial for relaxin’ the gluten and making the dough easier to roll.

Step 4: Prepare your tart pan by greasing it lightly. Roll out the chilled dough on a floured parchment paper to about ¼-inch thickness and roughly 11 inches wide. Carefully transfer it to the pan, pressing the dough into all the edges, and tuck any excess dough under neatly.

Step 5: Prick the tart shell with a fork to prevent puffing, then chill it in the freezer for 15 minutes. Meanwhile, preheat your oven to 375°F (190°C).

Step 6: Line the tart shell with crumpled parchment and fill it with dried beans or pie weights. Bake for 15 minutes, then remove the weights and bake another 5 to 8 minutes until the crust is just turning golden.

Step 7: Remove the crust from the oven and set it on a cooling rack to cool for at least 20 minutes while you prepare the filling. Reduce the oven temperature to 350°F (175°C).

Step 8: Make the hazelnut frangipane by processing the roasted hazelnuts and flour until finely ground. Beat the softened butter with sugar and salt until pale and fluffy. Add the eggs and vanilla, mixing well even if it looks a bit curdled, then mix in the hazelnut mixture until creamy.

Step 9: Peel and thinly slice the pears, removing cores and stems. Spread the frangipane evenly in the cooled tart crust and arrange the pear slices artfully on top.

Step 10: Bake the tart for 35 to 45 minutes until the frangipane is golden and set, and you don’t see any jiggle when shaking the pan gently. If the edges brown too fast, cover them with foil to prevent burning.

Step 11: While the tart cools, warm the apricot jam with the water on low heat until melted and smooth. Brush this glaze gently over the pear slices for a shiny, irresistible finish. Cool the tart completely before removing from the pan and slicing.

Servings and Timing

This Hazelnut Frangipane Pear Tart Recipe makes 8 generous servings, perfect for sharing with family or friends. The total prep time is about 45 minutes, with an additional 50 to 60 minutes of active baking. Don’t forget to account for chilling times—about 45 minutes for the dough and 20 minutes cooling after the first bake—so the entire process takes just under 4 hours from start to finish. The resting and cooling are essential to get that perfect texture and clean slices.

How to Serve This Hazelnut Frangipane Pear Tart Recipe

A round tart with a golden brown crust forms the base, filled with a nutty, crumbly layer that has a slightly rough texture. On top, thin slices of pear are arranged in concentric circles, each slice a soft pale yellow with a slightly glossy finish. The pear slices start small in the center and get larger as they move outward, creating a flower-like pattern. The tart sits on a white marbled surface, surrounded by whole green pears and a white bowl filled with whole and halved hazelnuts. A rust-colored cloth is placed next to the tart, adding warmth to the scene. Photo taken with an iphone --ar 4:5 --v 7

When I serve this tart, I love presenting it at room temperature or just slightly warm. It’s wonderful alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to add a creamy contrast. For a more sophisticated touch, I sometimes sprinkle a little toasted hazelnut on top or garnish with a few fresh thyme leaves to complement the nutty flavors.

If I’m sharing this at a gathering, I like to slice it into thin wedges for elegant plating. Pairing the tart with a chilled glass of Riesling or a delicate sparkling wine elevates the experience wonderfully. If you want a cozy non-alcoholic option, a warm chai tea or lightly sweetened green tea works beautifully to balance the rich sweetness. This tart really shines at family dinners, holiday celebrations, or whenever you want to indulge in something special with your loved ones.

Presentation-wise, I find a simple white or neutral serving platter helps make the pear slices and golden frangipane pop visually. Keeping the slices moderate in size ensures everyone gets a satisfying portion without feeling too heavy. To me, this tart is a centerpiece, and its beautiful layers always get compliments before even the first bite.

Variations

I love how versatile this Hazelnut Frangipane Pear Tart Recipe can be! If you’re looking to switch things up, you can substitute the pears for other fruits like apples, plums, or even figs, depending on the season. Each change brings a unique flavor and texture profile that pairs beautifully with the hazelnut frangipane. For a twist, I sometimes add a sprinkle of cinnamon or cardamom into the frangipane mix for a warm spice note.

If you are after dietary alternatives, you can make this tart gluten-free by using a gluten-free all-purpose flour blend, and swap the butter and eggs in the filling with plant-based alternatives like vegan butter and flax eggs. While the texture will be slightly different, it still yields a delicious treat that all can enjoy. For those who prefer a crunchier crust, adding a little ground hazelnut into the tart dough creates extra nuttiness and texture.

For a different cooking method, I’ve experimented with baking this tart in a convection oven, which helps the frangipane set faster and gives a slightly crisper crust edge. Another favorite variation is adding a drizzle of dark chocolate ganache over the cooled tart for a decadent finish that pairs exceptionally well with the pears and hazelnuts.

Storage and Reheating

Storing Leftovers

To store any leftovers, I recommend keeping the tart in an airtight container or covering it tightly with plastic wrap. It will stay fresh in the refrigerator for about 3 to 4 days. I find keeping it chilled helps maintain the texture of the frangipane and the crispness of the crust to some degree. Just be sure to bring it back to room temperature before serving for the best flavor and mouthfeel.

Freezing

This tart freezes well, which is perfect if you want to make it ahead of time. Wrap the whole tart tightly in plastic wrap and then in a layer of aluminum foil to prevent freezer burn. It will keep nicely for up to 2 months in the freezer. When you’re ready to enjoy, thaw it overnight in the fridge and then warm it slightly in a low oven to bring back the freshness and texture.

Reheating

When reheating, I avoid microwaves because they tend to make the crust soggy and the filling rubbery. Instead, I prefer warming individual slices in a 325°F (160°C) oven for about 10-15 minutes, just until heated through. This method refreshes the crisp texture of the crust and keeps the frangipane creamy without drying it out. You can also brush the pear topping lightly with warm apricot jam again to revive that lovely glaze after reheating.

FAQs

Can I use almond flour instead of hazelnuts in the frangipane?

Absolutely! Almond flour is a classic choice for frangipane and will still give a rich, nutty taste. Using ground almonds will slightly change the flavor profile, but it remains delicious and creates a lovely texture. Just swap hazelnuts one-for-one in the recipe.

What type of pears work best for this tart?

I recommend using firm but ripe pears like Bartlett, Bosc, or Anjou. These varieties hold their shape well during baking and offer a nice balance of sweetness and slight acidity that complements the sweet frangipane beautifully.

Is it necessary to blind bake the tart shell?

Yes, blind baking the tart shell ensures the crust cooks through and stays crisp rather than becoming soggy once the wet filling is added. It also prevents shrinking and helps achieve the perfect texture for that tender but sturdy base.

Can I prepare parts of this tart in advance?

Definitely! The tart dough can be made and chilled up to 2 days ahead, and the hazelnut frangipane can be prepared the day before as well. Assembling and baking just before serving keeps the pears fresh and the crust crisp.

What can I use if I don't have apricot jam for the glaze?

If you don’t have apricot jam, you can substitute with a neutral fruit jelly like peach or apple jelly, or even honey thinned with a bit of water. The goal is a glossy finish that adds a subtle fruity sweetness.

Conclusion

I really hope you’ll give this Hazelnut Frangipane Pear Tart Recipe a try because it’s truly one of my favorite desserts to make and share. It feels special but is so straightforward to prepare, and the combination of flavors is impossible to resist. Whether for a holiday, a family gathering, or just a sweet moment to yourself, I know this tart will bring joy to your table and plenty of smiles. Enjoy every delicious bite!