This pear tart with hazelnut frangipane is a refined yet comforting dessert that celebrates the flavors of fall. A buttery sweet tart crust enriched with toasted hazelnuts is filled with a lightly spiced hazelnut cream and topped with elegant fans of fresh pears. Once baked, the tart emerges golden, aromatic, and perfectly balanced between nutty richness and fruit-forward freshness.

Why You’ll Love This Recipe

This recipe offers a beautiful balance of flavor and texture, combining crisp pastry, creamy filling, and tender fruit. The hazelnut frangipane adds depth and warmth, while the pears provide natural sweetness and visual appeal. It’s an ideal dessert for gatherings, special dinners, or seasonal celebrations, and it can be prepared in stages to fit your schedule.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Hazelnut pâte sucrée (sweet tart dough)
34 grams toasted hazelnuts, whole
50 grams granulated sugar
½ teaspoon kosher salt
113 grams unsalted butter, at room temperature
120 grams all-purpose flour
1 large egg yolk

Hazelnut frangipane
135 grams toasted hazelnuts, whole
150 grams granulated sugar
30 grams all-purpose flour
Zest of 1 medium lemon
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
Pinch ground cloves
2 large eggs
45 grams unsalted butter, room temperature and cubed

Pear filling and topping
3 medium pears, ripe but firm
Additional toasted hazelnuts, finely chopped, for topping
Powdered sugar, for finishing

Directions

Begin by preheating the oven to 177°C. Spread all hazelnuts for the recipe on a baking sheet and toast for 8–10 minutes until fragrant and lightly golden. Allow them to cool completely.

To prepare the tart dough, finely grind 34 grams of toasted hazelnuts with the sugar and salt in a food processor. Transfer this mixture to a mixing bowl, add the butter, and beat until pale and fluffy. Mix in the flour until crumbly, then add the egg yolk and mix just until the dough comes together. Shape into a disc, wrap, and refrigerate for at least 1 hour.

Roll the chilled dough into a 25 cm circle and fit it into a 23 cm tart pan. Chill for 30 minutes. Preheat the oven to 200°C. Line the dough with parchment and baking weights, bake for 6 minutes, remove weights, then bake for another 6 minutes. Let cool.

For the frangipane, grind the remaining hazelnuts with sugar until very fine. Add flour, lemon zest, vanilla, spices, eggs, and butter. Process until smooth and creamy. Spread the frangipane evenly into the cooled tart shell.

Halve and core the pears, leaving stems intact. Slice each half into thin sections while keeping the top intact, then gently fan them out. Arrange pears over the frangipane, curved side up.

Cover the tart edges with foil. Bake at 177°C for 55–60 minutes, until the filling is puffed and golden and the pears are tender. Cool completely before finishing with chopped hazelnuts and a light dusting of powdered sugar.

Servings and timing

This recipe yields 12 servings using a 23 cm round tart pan.
Preparation time is approximately 45 minutes.
Baking time is about 1 hour and 20 minutes.
Total time is roughly 2 hours including chilling.

Variations

You can substitute almond flour for hazelnuts to create a classic almond frangipane version. Orange zest may replace lemon zest for a slightly sweeter citrus note. Apples or quinces can be used instead of pears, adjusting slicing thickness as needed.

Storage/Reheating

Store the tart covered in the refrigerator for up to 3 days. Serve chilled or allow it to come to room temperature before serving. Reheating is not recommended, as it may dry out the frangipane and soften the crust.

FAQs

What is hazelnut frangipane?

Hazelnut frangipane is a creamy filling made from ground hazelnuts, butter, sugar, eggs, and flour, similar to traditional almond frangipane.

Can I make this tart ahead of time?

Yes, the tart can be baked one day in advance. Add powdered sugar and nuts just before serving.

Do I need to peel the pears?

No, the peel softens during baking and adds color and structure.

What type of pears work best?

Firm pears such as Bartlett, Bosc, or Anjou are ideal.

Can I freeze this tart?

Freezing is not recommended, as the texture of the pears and frangipane may change.

Why toast the hazelnuts?

Toasting enhances flavor and reduces moisture, improving both taste and texture.

Can I use store-bought tart dough?

Yes, but the hazelnut crust adds significant flavor and is highly recommended.

How do I prevent the crust from overbrowning?

Use a foil shield around the edges during baking.

Can I reduce the sugar?

You may slightly reduce sugar, but it affects texture and balance.

Is this tart served warm or cold?

It is best served at room temperature.

Conclusion

This pear tart with hazelnut frangipane is an elegant dessert that combines classic technique with seasonal ingredients. With its crisp crust, fragrant nut filling, and beautifully arranged pears, it’s a dessert that looks impressive while delivering comforting, well-balanced flavor in every slice.

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