Pear and Hazelnut Frangipane Tart
Description
Thin slices of pear on a silky hazelnut-vanilla layer baked in a buttery crust makes a dazzling dessert.
Ingredients
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1 1/4 cups all-purpose flour (or gluten-free flour mix)
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1 teaspoon sugar
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1/4 teaspoon salt
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8 tablespoons cold unsalted butter, cut into 1/2-inch cubes
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3 tablespoons cold water, or more as needed
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Reynolds® Parchment Paper
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Reynolds Wrap® Aluminum Foil
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3 ounces hazelnuts
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1/2 cup sugar
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8 tablespoons unsalted butter, at room temperature
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1 egg
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1/2 cup all-purpose flour (or gluten-free flour mix)
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1 tablespoon vanilla extract
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1 tablespoon dark rum
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1/2 teaspoon kosher salt
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3 pears - peeled, cored and sliced
Directions
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.
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.
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.
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.
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.