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Pear and Hazelnut Frangipane Tart
Pear and Hazelnut Frangipane Tart
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
135 minutes
Pear slices on hazelnut-vanilla layer in a buttery crust creates a stunning dessert.
Ingredients:
  • 1.25 cups all-purpose flour (or gluten-free flour mix)
  • 1 teaspoon sugar
  • 0.25 teaspoon salt
  • 8 tablespoons cold unsalted butter, cut into 1/2-inch cubes
  • 3 tablespoons cold water, or more as needed
  • Reynolds® Parchment Paper
  • Reynolds Wrap® Aluminum Foil
  • 3 ounces hazelnuts
  • 0.5 cup sugar
  • 8 tablespoons unsalted butter, at room temperature
  • 0.5 cup all-purpose flour (or gluten-free flour mix)
  • 1 tablespoon vanilla extract
  • 1 tablespoon dark rum
  • 0.5 teaspoon kosher salt
  • 3 pears - peeled, cored and sliced
Instructions:
  • In a food processor, mix together flour, sugar, and salt. Add cold butter and pulse until it resembles large peas. Pour in 3 tablespoons of cold water and pulse until dough forms. Transfer the dough to a floured surface and shape it into a disk. Wrap the dough in Reynolds® Parchment Paper and chill in the refrigerator for at least 45 minutes.
  • Roll the dough on a floured surface to 1/8-inch thickness. Line a 9-inch tart mold with the dough, trimming any excess from the top. Chill in the refrigerator for 15 minutes.
  • Preheat the oven to 400 degrees F. Use Reynolds Wrap® Aluminum Foil to cover the dough and press down with pie weights or dry beans. Bake for 15 minutes, then remove the foil and weights and allow to cool.
  • In a food processor, blend hazelnuts and sugar to a fine powder. Add butter, egg, flour, vanilla, rum, and salt. Process until mixture forms a paste.
  • Spread the mixture evenly over the partially baked tart, then create a beautiful design with the pear slices on top. Bake the tart for 30 to 35 minutes until it turns a gorgeous golden brown. Allow it to cool for 10 minutes before slicing and serving.

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