Pear and Hazelnut Frangipane Tart

Name: Pear and Hazelnut Frangipane Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoons almond extract; 3 firm-ripe Bosc or Anjou pears; 59 milliliters apricot preserves, heated and strained; 2 larges eggs; 59 milliliters all-purpose flour; 237 milliliters hazelnuts, toasted, loose skins rubbed off in a kitchen towel, and cooled; 10 servings Tart shell; 118 milliliters sugar; 6 Tbsps 3/4 stick cold unsalted butter, softened; 1 teaspoon vanilla extract

Need a vegetarian dessert? Pear and Hazelnut Frangipane Tart could be a great recipe to try. This recipe serves 10. One serving contains 328 calories, 5g of protein, and 21g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. If you have almond extract, anjou pears, eggs, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.

Ingredients you will need

Hazelnuts

All Purpose Flour

Sugar

Equipment you will use

Food Processor

Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy.

Ingredients you will need

Butter

Sugar

Equipment you will use

Hand Mixer

Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.

Ingredients you will need

Egg

Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly.

Ingredients you will need

Spread