Pear and Hazelnut Frangipane Tart
Find your new favorite treat in this cheerful dessert from Aran Goyoaga of Canelle et Vanille.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1¼ cups all-purpose flour (or gluten-free flour mix)
- 1teaspoon sugar
- ¼teaspoon salt
- 8tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 3tablespoons cold water, or more as needed
- Reynolds® Parchment Paper
- Reynolds Wrap® Aluminum Foil
- 3ounces hazelnuts
- ½cup sugar
- 8tablespoons unsalted butter, at room temperature
- 1egg
- ½cup all-purpose flour (or gluten-free flour mix)
- 1tablespoon vanilla extract
- 1tablespoon dark rum
- ½teaspoon kosher salt
- 3pears - peeled, cored and sliced
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.