Pear and Hazelnut Frangipane Tart

Thin slices of pear on a silky hazelnut-vanilla layer baked in a buttery crust makes a dazzling dessert.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 474 Calories

Ingredients

• 1 egg
• 1 tablespoon vanilla extract
• 1 tablespoon dark rum
• 1 teaspoon sugar
• Reynolds® Parchment Paper
• Reynolds Wrap® Aluminum Foil
• 8 tablespoons cold unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons cold water, or more as needed
• 3 ounces hazelnuts
• 8 tablespoons unsalted butter, at room temperature
• 3 pears - peeled, cored and sliced
• 0.25 teaspoon salt
• 0.5 teaspoon kosher salt
• 0.5 cup sugar
• 1.25 cups all-purpose flour (or gluten-free flour mix)
• 0.5 cup all-purpose flour (or gluten-free flour mix)

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.