A buttery, sweet pastry crust is filled with a custardy, nutty cream and firm, sweet Bosc pears for an elegantly harmonious confection that is sure to please.
It is practically begging to be filled with any number of toppings; this particular combination of sweet-tart pears and hazelnut cream is an exceptionally worthy pairing.
The tart recipe is also rather flexible. While I simply adore the combination of Bosc pears and hazelnuts, you can easily adjust based on your preferences.
Swap in a firm, sweet-tart apple variety like Pink Ladies, or use a different nut to make the frangipane, and suddenly you have a brand new, entirely unique dessert.