Hazelnut Frangipane Pear Tart Recipes

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PEAR AND HAZELNUT FRANGIPANE TART



Pear and Hazelnut Frangipane Tart image

A simple and nutty fall dessert.

Categories     Gourmet     Dessert     Bake     Tart     Fall     Pear     Hazelnut     Fruit     Nut     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 10 servings

Number Of Ingredients 10

1 cup hazelnuts, toasted, loose skins rubbed off in a kitchen towel, and cooled
1/2 cup sugar
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tart shell
3 firm-ripe Bosc or Anjou pears
1/4 cup apricot preserves, heated and strained

Steps:

  • Preheat oven to 350°F.
  • Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
  • Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. 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.
  • 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. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan.

PEAR TART WITH HAZELNUT FRANGIPANE



Pear Tart with Hazelnut Frangipane image

This pear hazelnut frangipane tart has a buttery, golden brown crust filled with a lightly spiced hazelnut frangipane. It's topped with pretty fans of thinly sliced fresh pear halves, toasted hazelnuts, and a dusting of powdered sugar. The perfect way to welcome fall!

Provided by Kathleen Culver

Categories     Dessert

Number Of Ingredients 19

34 grams (¼ cup) toasted hazelnuts, whole
50 grams (¼ cup) granulated sugar
½ teaspoon kosher salt
113 grams (½ cup, 4 ounces) unsalted butter, at room temperature
120 grams (1 cup) all purpose flour
1 egg yolk
135 grams (1 cup) toasted hazelnuts, whole
150 grams (¾ cup) granulated sugar
30 grams (¼ cup) all purpose flour
lemon zest (from 1 medium lemon)
1 teaspoon vanilla extract
¼ teaspoon cinnamon
¼ teaspoon ginger, ground
pinch cloves, ground
2 large eggs
45 grams (3 Tablespoons, 1 ½ ounces) unsalted butter, room temperature, cubed
3 medium pears, ripe but firm (such as Bartlett, Bosc or Anjou)
additional toasted hazelnuts, chopped, for topping
powdered sugar, for topping

Steps:

  • Preheat oven to 350 degrees Fahrenheit (177 C, Gas number 4) and place rack in middle of oven.
  • Place all whole hazelnuts (for crust, frangipane and any extra for decoration) in a single layer on a sheet pan and place in oven for 8-10 minutes, or until golden brown and nutty smelling. Shake the pan halfway through cooking to ensure the nuts brown evenly. Remove from oven and immediately transfer to a plate to cool to stop the cooking process.
  • To the bowl of a food processor, add the sugar, salt and 34g (¼ cup) cooled hazelnuts. Pulse until hazelnuts are finely ground.
  • Into the bowl of a stand mixer fitted with the paddle attachment, add the hazelnut mixture and butter. Mix well to combine, and continue beating on medium high until mixture is pale and fluffy, about two minutes. Scrape down the sides of the bowl. Add the flour and mix until just combined. It will be coarse and grainy. Add the egg yolk and mix for about 30 seconds. The dough should start to pull together into a ball.
  • Flatten the dough into a disc shape and wrap well with plastic wrap. Refrigerate for at least an hour.
  • Remove dough from refrigerator and let sit on counter to soften slightly. Roll the dough out between two sheets of parchment paper to a 10 inch diameter circle.
  • Peel off one layer of parchment. (If the dough is very soft and wants to stick, place it back into the fridge to firm up for a few minutes). Carefully transfer dough to the 9 inch tart pan by turning it upside down on top of the pan and peeling off the remaining parchment. Gently press the dough down into the pan and up the sides, ensuring that no empty space remains between the dough and the corners of the pan. If cracks or tears occur, patch with extra dough scraps. Chill in the refrigerator for 30 minutes. After chilling, trim the excess dough flush with the tart edge with a knife held parallel to your work surface.
  • Preheat oven to 400 degrees Fahrenheit (200 C, Gas number 6). Remove tart pan from refrigerator and line the tart dough with a piece of parchment paper. Fill with pie weights or dried beans (I use and reuse the latter) to keep the dough from puffing up. Bake for 6 minutes and then carefully lift the weight-filled parchment from the pan. Return to the oven to bake an additional 6 minutes. Place on a baking rack to cool. If crust has slumped at all, use a ⅓ cup measuring cup to gently press the crust back into shape along the edge and base.
  • Preheat the oven to 350 degrees Fahrenheit (177 C, Gas number 4) and place rack in middle of oven.
  • To the bowl of a food processor, add 1 cup of toasted hazelnuts and sugar. Process until hazelnuts are very finely ground. Add flour, lemon zest, vanilla, spices and eggs. Scatter the butter over the top. Process until well mixed. You may need to stop the processor to scrape down the sides partway through. Pour filling into cooled tart shell. Use an offset spatula to smooth the filling evenly around the entire shell.
  • Slice pears in half lengthwise, from stem to base. Carefully remove core, leaving stem intact for decoration. Place pear halves flat side down. Starting about 1/2" below the top, slice pears into around 8-10 thin strips, keeping the top intact. Gently fan out the pieces, making sure not to break them off. Place, curved side up, onto top of frangipane. Cover frangipane with remainder of pear halves. As space becomes limited, cut 2-3 strips of the sliced pears, fan them out, and tuck them into smaller areas, trimming pears as needed for best fit.
  • Cover the tart crust with foil to protect it from getting too dark while baking. Don't skip this step! You can use a pie shield or a homemade foil version.
  • Place tart on a baking sheet and bake for 55-60 minutes, until pear slices are golden and frangipane filling is puffed, golden brown, and no longer moist.
  • Set on a baking rack to cool. Immediately before serving, sprinkle with chopped toasted hazelnuts and dust with powdered sugar by placing the powdered sugar in a small sieve and tapping it (gently!) with your hand as you move it over the tart. May be served plain or with a bit of whipped cream, maple sweetened mascarpone, or vanilla ice cream.

BLUEBERRY HAZELNUT FRANGIPANE TART



Blueberry Hazelnut Frangipane Tart image

Provided by Food Network

Categories     dessert

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup all-purpose flour
1/4 cup sugar
4 tablespoons (1/2 stick) unsalted butter, cold and cut into pieces
1 egg yolk
1 teaspoon heavy cream
1/8 teaspoon vanilla extract
5 ounces hazelnuts, toasted, peeled, and cooled
2/3 cup sugar
10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into pieces
2 eggs
1/4 teaspoon pure vanilla extract
2 teaspoons all-purpose flour
3 cups fresh blueberries, picked over
1 cup apricot jam
1 1/2 tablespoons water

Steps:

  • Pate Sucree: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar. Add the butter and mix until coarse and sandy. In a small bowl, whisk the egg yolk, cream, and vanilla together. Add to the flour mixture and mix at low speed just until combined. Turn out onto a work surface and form into a ball. Roll out dough to fit a 10-inch tart pan with a removable bottom, lightly press it into the pan, and chill for at least 30 minutes.
  • Filling: Preheat the oven to 375 degrees F.
  • In a food processor fitted with a metal blade, pulse the hazelnuts and sugar just until sandy. Do not overprocess, or the mixture will become pasty. Add the butter and process just until blended. Add the eggs and process until blended. Scrape down the sides of the bowl, add the vanilla and flour, and process until smooth. Spoon into the unbaked tart shell.
  • Spread 1 cup of the blueberries in a single layer over the frangipane. Bake until the frangipane is golden brown and puffy and the crust is golden brown, 45 to 50 minutes. Let cool to room temperature.
  • In a medium saucepan, bring the jam and water to a boil. Immediately turn off the heat. Working quickly, add the remaining blueberries all at once and fold gently with a spatula until evenly coated. Pour into the center of the tart and gently spread over the entire surface. Let cool until set, then remove the sides of the pan. Serve at room temperature.

PEAR AND HAZELNUT FRANGIPANE TART



Pear and Hazelnut Frangipane Tart image

Find your new favorite treat in this cheerful dessert from Aran Goyoaga of Canelle et Vanille.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h15m

Yield 8

Number Of Ingredients 16

1 ¼ cups all-purpose flour (or gluten-free flour mix)
1 teaspoon sugar
¼ teaspoon salt
8 tablespoons cold unsalted butter, cut into 1/2-inch cubes
3 tablespoons cold water, or more as needed
Reynolds® Parchment Paper
Reynolds Wrap® Aluminum Foil
3 ounces hazelnuts
½ cup sugar
8 tablespoons unsalted butter, at room temperature
1 egg
½ cup all-purpose flour (or gluten-free flour mix)
1 tablespoon vanilla extract
1 tablespoon dark rum
½ teaspoon kosher salt
3 pears - peeled, cored and sliced

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 45.6 g, Cholesterol 84.3 mg, Fat 30.5 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 15.3 g, Sodium 206 mg, Sugar 19.9 g

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