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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
Prepare the Pâte Sablée (Tart Crust)
Blind Bake the Crust
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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.
This French recipe takes 185 minutes to prepare and yields 8 servings. At 566.32 calories per serving with 7.55g of protein, it's a moderately challenging recipe perfect for dessert.
Make the Hazelnut Frangipane
Assemble the Tart
Bake and Cool
Glaze and Serve
Replace hazelnuts with an equal amount of blanched almonds to make a classic almond frangipane. Pistachios or pecans would also work well.
Substitute pears with thinly sliced apples (like Honeycrisp or Gala), plums, or apricots for a different seasonal twist.
Add 1/2 teaspoon of ground cinnamon or 1/4 teaspoon of ground cardamom to the frangipane filling for a warm, spiced flavor.
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.
Hazelnuts are rich in monounsaturated fats, which are beneficial for heart health and can help reduce bad cholesterol levels.
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.
Pears and hazelnuts contain antioxidants like Vitamin E and flavonoids. These compounds help protect the body's cells from damage caused by free radicals.
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.
This tart is a dessert and should be enjoyed in moderation. While it contains beneficial nutrients from hazelnuts (healthy fats, vitamin E) and pears (fiber, vitamins), it is also high in sugar, fat, and calories from the butter, sugar, and flour.
Yes, you can substitute the all-purpose flour in both the crust and frangipane with a good quality 1-to-1 gluten-free baking flour blend. The texture may be slightly different but it will still be delicious.
Yes. The tart dough can be made and refrigerated for up to 2 days or frozen for up to a month. The fully baked tart can be stored, covered, at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Bosc and Anjou pears are excellent choices for baking because they have a firm texture that holds its shape well and doesn't turn mushy when cooked. Bartlett pears can also be used, but make sure they are on the firmer side.
Crust shrinkage is usually caused by two things: overworking the dough, which develops gluten, or not chilling the dough sufficiently before baking. Chilling the formed crust in the freezer for 15 minutes before baking helps the fat solidify, which prevents it from shrinking as it bakes.