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Pear Tart with Hazelnut Frangipane

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This wintry French Pear and Hazelnut Frangipane Tart makes for a dainty end to any celebratory meal.

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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.

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It's made with my signature sweet pastry dough, the tart shell is akin to a nutty shortbread, with a tender, crumbly, melt-in-your mouth consistency.

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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.

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You can make both the sweet pastry dough and the hazelnut frangipane ahead of time, making it simple to break into smaller tasks.

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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.

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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.

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If you’re feeling extra daring, drizzle it with some homemade crème anglaise or chocolate ganache.

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Get the entire recipe by clicking the link below!