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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.