Name: Pear and Hazelnut Frangipane
Yield: 10 servings
Ingredients: 1 cup hazelnuts, toasted, loose skins rubbed off in a kitchen towel, and cooled; ½ cup sugar; ¼ cup all-purpose flour; ¾ stick (6 tablespoons) cold unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; ½ teaspoon almond extract; 1 tart shell; 3 firm-ripe Bosc or Anjou pears; ¼ cup apricot preserves, heated and strained

A pear and frangipane tart in a tart pan with a plate of forks next to the tart.

Photo by Joseph De Leo, Food Styling by Bill Clark

This easy fall dessert uses frangipane, a flexible and easy food-processor custard that can be made from any nut. Hazelnuts and pears are a classic combination that bring out the best in each other.

Recipe information

Yield
10 servings

Ingredients

1 cup hazelnuts, toasted, loose skins rubbed off in a kitchen towel, and cooled

½ cup sugar

¼ cup all-purpose flour

¾ stick (6 tablespoons) cold unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

1 tart shell

3 firm-ripe Bosc or Anjou pears

¼ cup apricot preserves, heated and strained

Preparation

Step 1
Preheat oven to 350°F.
Step 2
Pulse hazelnuts with ¼ cup sugar in a food processor until finely ground, then add flour and pulse to combine.
Step 3
Beat together butter and remaining ¼ cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.
Step 4
Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into ¼-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan.