Hazelnut Frangipane Pear Tart Recipe

Posted by
Rate It!
Hazelnut Frangipane Pear Tart
Add your photo!
Ingredients
12
Count
Nutrition
2449
Calories
Total time
135
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Cut the cold dough in pieces and reknead into a disc. On a floured table, press the disc, evening the circle as you go, until it is about 6 inches in diameter. Flour the surface of the dough and roll in into a circle measuring about 1 1/2 inches bigger than the 9-inch tart mold. Flour as much as you need to prevent the dough from sticking. Brush off any excess flour, fold the dough in half and center it over the mold. Press along the bottom edge and side to even it. Press any excess dough from the bottom edge up the sides so that they are thicker. Cut off any excess dough with a rolling pin and press the sides up so it extends about 1/8-inch above the rim. Dock the bottom with a fork and freeze.
  2. Preheat oven to 375 degrees. Bake the frozen tart shell until the center barely begins to color, 10 to 12 minutes. Cool completely.
  3. Lower oven to 350 degrees. Combine the nuts and confectioner's sugar in a food processor and process to a fine powder, about 30 seconds. In the bowl of a standing mixer, cream the butter and sugar until fluffy. Add the nut powder and mix thoroughly, scraping down the bowl once or twice. Add the egg in three parts, beating after each addition on medium high speed, until very light and fluffy. Add the almond and vanilla extracts. On low speed, mix in the flour just until incorporated.
  4. Spread the jam on the bottom of the prebaked shell and then spread evenly with the frangipane. Slice the pears in half and core. Cut each half in very thin slices from blossom to stem, leaving them attached at the stem end. Cut off the end pieces and cut each half in quarters. Fan out each quarter and arrange the 6 fans in a circle over the frangipane, stems to the center. Be sure to leave some space between the fans so the filling can rise up around them. Brush the pears lightly with melted butter. Bake about 50 to 55 minutes, until the top is golden brown and crusty. If the rim is getting too dark, cover the edge with foil or pie guards. Cool in the mold on a rack; remove the outer ring after 10 minutes. Slip a flexible metal palate knife between the tart and the metal bottom and slide off the tart. Cool completely on a rack before serving. Cut with a sharp serrated knife.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2449.4 Kcal (10255 kJ)
Calories from fat 1130.15 Kcal
% Daily Value*
Total Fat 125.57g 193%
Cholesterol 194.21mg 65%
Sodium 795.2mg 33%
Potassium 1200.96mg 26%
Total Carbs 317.02g 106%
Sugars 189.82g 759%
Dietary Fiber 28.03g 112%
Protein 34.61g 69%
Vitamin C 12.2mg 20%
Vitamin A 0.1mg 5%
Iron 7.7mg 43%
Calcium 381.3mg 38%
Amount Per 100 g
Calories 233.8 Kcal (979 kJ)
Calories from fat 107.88 Kcal
% Daily Value*
Total Fat 11.99g 193%
Cholesterol 18.54mg 65%
Sodium 75.9mg 33%
Potassium 114.63mg 26%
Total Carbs 30.26g 106%
Sugars 18.12g 759%
Dietary Fiber 2.68g 112%
Protein 3.3g 69%
Vitamin C 1.2mg 20%
Iron 0.7mg 43%
Calcium 36.4mg 38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 58.7
    Points
  • 68
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top