Description
A delicate and elegant Hazelnut Frangipane Pear Tart featuring a buttery, flaky crust filled with a rich, nutty hazelnut frangipane and topped with thinly sliced ripe pears. Finished with a glossy apricot glaze, this tart is perfect for a sophisticated dessert or special occasion treat.
Ingredients
Tart Dough:
- 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
Hazelnut Frangipane:
- 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
Fruit and Glaze:
- 2 firm but ripe pears (such as Bartlett, Bosc, or Anjou)
- ¼ cup apricot jam
- 2-3 teaspoons water
Instructions
- Make the tart dough: Add the flour, salt, and sugar to a food processor and pulse to combine. Add the cold diced butter and pulse until the mixture resembles coarse breadcrumbs.
- Add wet ingredients to dough: Whisk together egg yolk, vanilla bean paste, and 1 tablespoon ice water; drizzle over dry ingredients and pulse until dough starts to come together but remains crumbly. Add additional ice water, if needed, one teaspoon at a time.
- Form and chill dough: Transfer dough to plastic wrap, knead into a ball, flatten into a 1-inch thick disc, wrap, and chill in the fridge for 30-45 minutes.
- Prepare tart pan and roll dough: Grease a 9-inch tart pan with removable bottom. Dust parchment paper with flour, roll dough on top into an 11-inch circle about ¼-inch thick. Transfer dough into tart pan, pressing to fit and tucking overhang under edges.
- Chill dough in tart pan: Prick dough all over with fork and freeze for 15 minutes.
- Preheat oven and prepare tart shell for blind baking: Preheat oven to 375°F (190°C). Line chilled dough with crumpled parchment and fill with dried beans or pie weights.
- Blind bake tart shell: Bake for 15 minutes, remove weights and parchment, then bake an additional 5-8 minutes until bottom is baked and edges lightly golden.
- Cool tart shell: Place on cooling rack and cool for at least 20 minutes. Reduce oven temperature to 350°F (175°C).
- Make hazelnut frangipane: Grind hazelnuts and flour in a food processor until fine. Beat softened butter, sugar, and salt until pale and fluffy. Add eggs and vanilla paste gradually, then mix in hazelnut mixture until creamy and combined.
- Prepare pears: Peel pears, halve lengthwise, remove cores, and thinly slice.
- Assemble tart: Spread hazelnut frangipane evenly over cooled crust. Arrange pear slices on top in desired pattern.
- Bake tart: Bake at 350°F (175°C) for 35-45 minutes until frangipane is puffed, golden, and set, without jiggle. Cover edges with foil if browning too fast.
- Glaze pears: Warm apricot jam with water over medium-low heat until melted. Brush glaze over pear slices for shine.
- Cool and serve: Allow tart to cool completely on a rack. Remove tart ring and bottom, transfer tart to serving platter, slice, and serve.
Notes
- Use cold butter for the dough to ensure a flaky crust.
- If dough is too dry, add ice water gradually as instructed.
- You can substitute pie weights with dried beans for blind baking.
- Choose ripe but firm pears to maintain shape and texture during baking.
- Cover tart edges with foil if they brown too quickly to prevent burning.
- Allow the tart to cool completely before slicing for best results.
- Prep Time: 1 hour
- Cook Time: 45 minutes
- Category: Dessert, Tart
- Method: Baking
- Cuisine: French
