Pear and Hazelnut Tart
An elegant French-inspired dessert featuring a buttery, crisp Pâte Sablée crust, a rich and creamy hazelnut frangipane filling, and beautifully arranged, tender poached pears. This sophisticated tart is perfect for special occasions or as a luxurious afternoon treat.
For 8 servings
6 steps. 65 minutes total.
- 1
Step 1
- a.Prepare the Pâte Sablée (Tart Crust)
- b.In a food processor, combine 1.5 cups all-purpose flour, powdered sugar, and 1/4 tsp salt. Pulse a few times to mix.
- c.Add the cold, cubed butter and pulse until the mixture resembles coarse sand with some pea-sized butter pieces remaining.
- d.In a small bowl, whisk the egg yolk with 1 tbsp of ice water. Add this to the food processor and pulse until the dough just begins to clump together. If needed, add the remaining 1 tbsp of ice water.
- e.Turn the dough onto a clean surface, gently form it into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
- 2
Step 2
- a.Blind Bake the Crust
- b.Preheat your oven to 375°F (190°C) with a rack in the center.
- c.On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch tart pan with a removable bottom. Gently press the dough into the pan and up the sides. Trim any excess dough flush with the rim.
- d.Prick the bottom of the crust all over with a fork. Chill in the freezer for 15 minutes to prevent shrinking.
- e.Line the tart shell with parchment paper and fill with pie weights or dried beans, ensuring they are distributed evenly.
- f.Bake for 20 minutes. Carefully remove the parchment paper and weights. Bake for another 5-7 minutes, until the crust is dry and pale golden. Let it cool on a wire rack.
- 3
Step 3
- a.Make the Hazelnut Frangipane
- b.While the crust bakes, toast the raw hazelnuts in a dry skillet over medium heat for 5-7 minutes until fragrant and lightly browned. Let cool slightly, then rub them in a clean kitchen towel to remove most of the skins. Grind the cooled hazelnuts in a food processor until fine.
- c.In a medium bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- d.Beat in the egg and vanilla extract until fully combined.
- e.Gently fold in the ground hazelnuts, 2 tbsp all-purpose flour, and 1/8 tsp salt until just incorporated. Do not overmix.
- 4
Step 4
- a.Assemble the Tart
- b.Reduce the oven temperature to 350°F (175°C).
- c.Spread the hazelnut frangipane evenly over the bottom of the cooled, pre-baked tart shell.
- d.Peel, halve, and core the pears. Slice them thinly (about 1/8-inch thick). Toss the slices gently with lemon juice to prevent browning.
- e.Arrange the pear slices over the frangipane in a decorative pattern, such as a spiral starting from the outside, overlapping them slightly.
- 5
Step 5
- a.Bake and Cool
- b.Place the assembled tart on a baking sheet.
- c.Bake for 35-45 minutes, or until the frangipane is puffed, golden brown, and a toothpick inserted into the filling (avoiding the pears) comes out clean.
- d.Transfer the tart to a wire rack and let it cool completely in the pan. This is crucial for the filling to set properly.
- 6
Step 6
- a.Glaze and Serve
- b.Once the tart is cool, prepare the glaze. In a small saucepan or microwave-safe bowl, gently heat the apricot jam with 1 tbsp of water until it is smooth and liquid.
- c.Using a pastry brush, gently apply the warm glaze over the pears to give them a beautiful shine.
- d.Sprinkle the chopped toasted hazelnuts around the edge of the tart for garnish.
- e.Carefully remove the outer ring of the tart pan. Slice and serve at room temperature or slightly chilled.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the flakiest crust, ensure your butter, egg yolk, and water are very cold. This prevents the butter from melting into the flour.
- 2Do not overwork the tart dough. Overmixing develops gluten, which results in a tough, chewy crust instead of a tender, crumbly one.
- 3Toasting the hazelnuts is a crucial step that deeply enhances their nutty flavor and aroma.
- 4Using a tart pan with a removable bottom is highly recommended for easy and clean removal and presentation.
- 5Firm, ripe pears like Bosc or Anjou are ideal as they hold their shape well during baking and offer a balanced sweetness.
- 6Allow the tart to cool completely before slicing. A warm frangipane filling will be too soft and won't yield clean cuts.
Adapt it for your goals.
Nut Variation
Replace hazelnuts with an equal amount of blanched almonds to make a classic almond frangipane. Pistachios or pecans would also work well.
Fruit VariationFruit Variation
Substitute pears with thinly sliced apples (like Honeycrisp or Gala), plums, or apricots for a different seasonal twist.
Spice AdditionSpice Addition
Add 1/2 teaspoon of ground cinnamon or 1/4 teaspoon of ground cardamom to the frangipane filling for a warm, spiced flavor.
Chocolate EnhancementChocolate Enhancement
Sprinkle a layer of mini chocolate chips or finely chopped dark chocolate over the crust before adding the frangipane for a decadent pear-chocolate combination.
Why this is on our healthy list.
Source of Healthy Fats
Hazelnuts are rich in monounsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
Provides Dietary Fiber
Both pears and hazelnuts are good sources of dietary fiber, which is essential for digestive health, promoting regularity and helping to maintain stable blood sugar levels.
Rich in Antioxidants
Pears and hazelnuts contain antioxidants like Vitamin E and flavonoids. These compounds help protect the body's cells from damage caused by free radicals.
Frequently asked questions
A single slice of this tart contains approximately 530-550 calories, depending on the exact size of the pears and the thickness of the crust.
