Pear and Hazelnut Frangipane Tart

Pear and Hazelnut Frangipane Tart
Photo by Miki Duisterhof


  • 3 firm-ripe Bosc or Anjou pears
  • ½ teaspoon almond extract
  • ¼ cup all-purpose flour
  • ¼ cup apricot preserves
  • Tart shell
  • 2 large eggs
  • 6 tablespoons unsalted butter
  • + 3 more ingredients
    • ½ cup sugar
    • 1 teaspoon vanilla extract
    • 1 cup hazelnuts, toasted , loose skins rubbed off in a kitchen towel, and cooled

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 ...

View full recipe at Epicurious


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