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Pear and Hazelnut Frangipane Tart
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Pear and Hazelnut Frangipane Tart

2 Hours 15 Minutes
15 Min Prep
2 Hr 15 Min Cook
Find your new favorite treat in this cheerful dessert from Aran Goyoaga of Canelle et Vanille.
What You Need
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1 serving
Original recipe yields 1 serving
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
1/2 teaspoon kosher salt
3 pears, peeled, core removed and sliced
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Let's Make It
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.
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.
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.
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.
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.
6
Callout: If you don’t have a tart pan, use a Reynolds® Bakeware Pie Pan or make a free-form crostata on a foil-lined baking sheet. Other seasonal fruits like apples or figs also work well in place of pears.
Kitchen Tips
Reynolds Kitchen Tip
Covering your piecrust with Reynolds Wrap® Aluminum Foil helps create an evenly baked, flaky crust.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
1 9-inch tart
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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