Ingredients

  • 1 cup hazelnuts roasted, skins remov
  • ½ cup sugar, caster
  • ¾ cup plain flour
  • 85 grams butter, unsalted softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 3 firm bosc pears
  • ¼ cup apricot preserves heated/strained
  • Crust
  • 175 grams plain flour
  • 65 grams butter, unsalted
  • 30 grams vegetable shortening
  • 1 tablespoon sugar, caster
  • ½ teaspoon salt
  • 4 tablespoons ice water

Directions

1. Make pie crust, chill, bake.
2. Preheat oven to 400*F, 200*C, GM 6. Toast hazelnuts, remove skins. Cool.
3. Lower oven to 350*F/175*C/GM4. Pulse hazelnuts with 1/4 cup (50g) sugar in food processor until finely ground, then add flour and pulse to combine.
4. Beat together butter and remaining sugar 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.
5. Spread frangipane filling evenly in tart shell. Peel, halve and core pears, then cut lengthwise into 1/4" slices, holding slices together to keep pear shape intact. Arrange pears decoratiely on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30-40 minutes. Brush pears with preserves, not filling, and cool tart in pan on rack, then remove side of pan.

Notes
Serving Ideas:Original serves 10


Categories
DessertsPuddings, tarts/piesFruit
Keywords
tarts/piesFruit DessertsPuddings
MacGourmet downloadPear and Hazelnut Frangipane Tart. To import, drag image to your MacGourmet recipe box.