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Pear Tart with Hazelnut Frangipane

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This pear tart with hazelnut frangipane is an elegant dessert featuring a nutty sweet crust, rich spiced hazelnut cream filling, and beautifully fanned pears. Perfect for fall gatherings or special occasions.

  • Author: Sophia
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 2 hours
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • 34 grams toasted hazelnuts, whole (for tart dough)
  • 50 grams granulated sugar
  • ½ teaspoon kosher salt
  • 113 grams unsalted butter, at room temperature
  • 120 grams all-purpose flour
  • 1 large egg yolk
  • 135 grams toasted hazelnuts, whole (for frangipane)
  • 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
  • 3 medium pears, ripe but firm
  • Additional toasted hazelnuts, finely chopped, for topping
  • Powdered sugar, for finishing

Instructions

  1. Preheat the oven to 177°C (350°F). Spread all hazelnuts on a baking sheet and toast for 8–10 minutes. Let cool.
  2. To make the tart dough, finely grind 34 grams of toasted hazelnuts with sugar and salt in a food processor.
  3. Transfer to a bowl, add the butter, and beat until pale and fluffy.
  4. Mix in the flour until crumbly, then add the egg yolk and mix until dough forms. Shape into a disc, wrap, and chill for at least 1 hour.
  5. Roll the dough into a 25 cm circle and press into a 23 cm tart pan. Chill for 30 minutes.
  6. Preheat oven to 200°C (392°F). Line dough with parchment and weights. Bake 6 minutes, remove weights, bake 6 more minutes. Let cool.
  7. To make frangipane, grind 135 grams toasted hazelnuts with sugar until fine. Add flour, lemon zest, vanilla, spices, eggs, and butter. Blend until smooth.
  8. Spread frangipane into the cooled tart shell.
  9. Halve and core pears, keeping stems intact. Thinly slice each half and fan slightly. Arrange over the frangipane, curved side up.
  10. Cover tart edges with foil and bake at 177°C (350°F) for 55–60 minutes until puffed and golden. Pears should be tender.
  11. Cool completely. Top with chopped hazelnuts and dust with powdered sugar before serving.

Notes

  • You can make the tart one day ahead; finish with powdered sugar and nuts before serving.
  • Substitute almonds for hazelnuts for a traditional version.
  • Use firm pears like Bartlett, Bosc, or Anjou.
  • Use foil to prevent crust from overbrowning.
  • Best served at room temperature; do not reheat.

Nutrition

Find it online: https://savorymomskitchen.com/pear-tart-with-hazelnut-frangipane/