Pear Tart with Hazelnut Frangipane

5 from 3 votes

Pear Tart with Hazelnut Frangipane

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

Prep Time40

Cook Time45

Chilling Time45

Total Time2 10

Course: Dessert

Cuisine: French

Servings: Slices (2 circular or rectangular tarts)

Calories: 414kcal

Author: Emily Laurae

Equipment

Ingredients

Hazelnut Frangipane

½ Cup Unsalted Butter Room Temperature
½ Cup & 1 Tbsp Granulated Sugar
1 Cup Ground Hazelnuts
2 Eggs large, room temperature
1 tablespoon All-Purpose Flour
1 tablespoon Vanilla Extract

Tart Dough

1 ¼ Cups Powdered Sugar
¾ Cup + 2 Tbsp Unsalted Butter room temperature
1 teaspoon Vanilla Paste or vanilla extract
½ teaspoon Salt
½ Cup Almond flour
¾ Cup All-Purpose Flour
2 Eggs large, room temperature
2 ¼ Cups Bread Flour

To Finish

2 Bosc Pears sliced thinly
2 tablespoon Demerara Sugar
Powdered Sugar and Chopped Hazelnuts for Garnish

US Customary - Metric

Instructions

Frangipane

Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream for 3 minutes until pale and fluffy.
½ Cup Unsalted Butter, ½ Cup & 1 tablespoon Granulated Sugar
Add the hazelnut or almond flour in three parts while mixing, alternating with each egg until the ingredients are incorporated evenly.
1 Cup Ground Hazelnuts, 2 Eggs
Add the flour and vanilla extract - mixing to combine. Transfer to a container and refrigerate until ready to use.
1 tablespoon All-Purpose Flour, 1 tablespoon Vanilla Extract

Tart Dough

In a stand mixer using a paddle attachment, start by mixing sugar, butter, vanilla paste, salt, almond, and all-purpose flour, mixing until combined. Take a moment to scrape the mixing bowl
¾ Cup + 2 tablespoon Unsalted Butter , 1 teaspoon Vanilla Paste, ½ teaspoon Salt, 1 ¼ Cups Powdered Sugar , ½ Cup Almond flour, ¾ Cup All-Purpose Flour
Add room temperature eggs one at a time, mixing between additions
2 Eggs
Add bread flour, making sure to not overmix
2 ¼ Cups Bread Flour
Wrap dough tightly in plastic wrap – then place in the fridge to chill before using for at least 30 minutes.
I tend to make my tart dough ahead of time so I throw it in the fridge until the next day. If using this method, remove your dough from the fridge 30 minutes before you plan to roll it out – you’ll find that it will be MUCH easier to work with!
Once your dough is rolled to the desired thickness, press gently into the bottom of your buttered tart pan, poking the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for about 15 minutes. This is essential – your tart shells are less likely to shrink while baking if you take the time to freeze your shells.
Preheat oven to 350°F
Line the shell with aluminum foil and baking rice/beans/pie weights to further prevent the dough from puffing up. Bake for about 15 minutes until light golden brown before pulling from the oven. After cooling for 5-10 minutes, remove the foil and pie weights.
Fill tart shell to the ½ way point with your frangipane and arrange pear slices on top. Sprinkle demerara sugar on top before placing back into the preheated oven for another 30-40 minutes. You’re looking for the frangipane to be completely set before removing it from the oven and letting it cool. If the edges of the tart are browning too quickly, you can lightly cover them with a ring of foil.
2 Bosc Pears , 2 tablespoon Demerara Sugar
Transfer the tart to a rack to cool until lukewarm or room temperature before removing the sides of the tart pan. To serve, I like sprinkling powdered sugar over the top! If the edges of the tart are gaining color too quickly, you can lightly cover them with a ring of foil - be sure to cook the filling through completely. Transfer the tart to a rack to cool until lukewarm or room temperature before removing the sides of the tart pan.
Powdered Sugar and Chopped Hazelnuts for Garnish

Nutrition