Name: Pear and Hazelnut Frangipane Tart
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: All-purpose flour (or gluten-free flour mix) - 1 ¼ cups; Sugar - 1 teaspoon; Salt - ¼ teaspoon; Cold unsalted butter, cut into 1/2-inch cubes - 8 tablespoons; Cold water, or more as needed - 3 tablespoons; Reynolds® Parchment Paper - 3 tablespoons; Reynolds Wrap® Aluminum Foil - 3 tablespoons; Hazelnuts - 3 ounces; Sugar - ½ cup; Unsalted butter, at room temperature - 8 tablespoons; Egg - 1; All-purpose flour (or gluten-free flour mix) - ½ cup; Vanilla extract - 1 tablespoon; Dark rum (Optional) - 1 tablespoon; Kosher salt - ½ teaspoon; Pears - peeled, cored and sliced - 3

Ingredients for - Pear and Hazelnut Frangipane Tart

1. All-purpose flour (or gluten-free flour mix) 1 ¼ cups

2. Sugar 1 teaspoon

3. Salt ¼ teaspoon

4. Cold unsalted butter, cut into 1/2-inch cubes 8 tablespoons

5. Cold water, or more as needed 3 tablespoons

6. Reynolds® Parchment Paper 3 tablespoons

7. Reynolds Wrap® Aluminum Foil 3 tablespoons

8. Hazelnuts 3 ounces

9. Sugar ½ cup

10. Unsalted butter, at room temperature 8 tablespoons

11. Egg 1

12. All-purpose flour (or gluten-free flour mix) ½ cup

13. Vanilla extract 1 tablespoon

14. Dark rum (Optional) 1 tablespoon

15. Kosher salt ½ teaspoon

16. Pears - peeled, cored and sliced 3

How to cook deliciously - Pear and Hazelnut Frangipane Tart

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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.