Pear and Hazelnut Frangipane Tart
Prep time
Cook time
Total time
This elegant and simple tart has a roasted hazelnut frangipane filling and a topping of sweet roasted pears.
Serves: 1 tart
For the crust (adapted from Mark Bittman’s How to Bake Everything):
  • 1 ¼ cup all-purpose flour
  • ¼ cup powdered sugar
  • Pinch of salt
  • 8 tablespoons butter (1 stick), very cold and cut into small pieces
  • 1 tablespoon water, ice cold
  • 1 teaspoon freshly grated ginger
For the hazelnut frangipane (adapted from Food52):
  • ¾ cup hazelnuts
  • ½ cup sugar
  • 6 tablespoons butter, at room temperature
  • 1 egg plus 1 egg white
  • Pinch of salt
  • ½ teaspoon vanilla extract
  • 2 teaspoons all-purpose flour
  • 1 teaspoon cornstarch
  • 1 pear
  1. To make the crust, combine the flour, sugar, and salt in a food processor and pulse a few times to combine. Add the butter and pulse 10-15 times, until the mixture resembles coarse cornmeal. Add the ginger and 1 tablespoon of ice water and pulse until it starts to clump into a ball, adding another tablespoon of ice water if necessary.
  2. Turn the mixture out onto a lightly floured counter and knead just until it comes together into a ball, then press into a generously buttered tart pan. Refrigerate for at least 30 minutes, or freeze for at least 10 minutes. Preheat the oven to 425°F.
  3. Prick the crust all over with a fork, then butter one side of a piece of aluminum foil and place it, butter side down, over the crust. Scatter pie weights or dried beans into the pan, and bake for 12 minutes.
  4. Remove the pie weights or beans and the foil, reduce the oven temperature to 350°F, and bake for another 15 minutes, or until the crust is deep golden brown. Set aside to cool.
  5. To make the filling, first toast the hazelnuts for a few minutes in a pan over medium-high heat. Add the nuts to a food processor and pulse to a coarse powder. Place them in a bowl and set aside. Add the butter and sugar to the food processor and pulse until creamy. Add the hazelnuts back in and pulse to combine. Add the flour, cornstarch, egg and egg white and vanilla, and pulse until the mixture becomes thick and creamy.
  6. Peel the pear, cut it in half lengthwise, and remove the core with a spoon or melon baller. Slice each half into ¼” slices.
  7. Pour the hazelnut frangipane into the tart crust and smooth the top with a rubber spatula. Fan out the pear slices onto the tart. Bake for 45-50 minutes, until the frangipane is golden and set.
Recipe by Today We Bake at