Recipe Pear and Hazelnut Frangipane Tart
Pear and Hazelnut Frangipane Tart
Ingredients
1 ¼ cups all-purpose flour (or gluten-free flour mix), 1 teaspoon sugar, ¼ teaspoon salt, 8 tablespoons cold unsalted butter, cut into 1/2-inch cubes, 3 tablespoons cold water, or more as needed , Reynolds® Parchment Paper, Reynolds Wrap® Aluminum Foil
Instructions
Pulse flour, sugar, salt, and cold butter in a food processor until crumbly, then add water to form a dough and refrigerate for 45 minutes. Roll the dough into a 9-inch tart mold, chill for 15 minutes, and blind bake at 400 degrees F for 15 minutes using foil and weights. Process hazelnuts and sugar into a powder, then mix with butter, egg, flour, vanilla, rum, and salt to create a filling. Spread the hazelnut paste over the cooled crust, arrange pear slices on top, and bake for 30 to 35 minutes until golden brown.
Nutrition
Total Fat 31g 39%, Saturated Fat 15g 77%, Cholesterol 84mg 28%, Sodium 206mg 9%, Total Carbohydrate 46g 17%, Dietary Fiber 4g 13%, Total Sugars 20g, Protein 6g, Vitamin C 3mg 17%, Calcium 33mg 3%, Iron 2mg 11%, Potassium 194mg 4%
More recipes:
Recipe Pear and Hazelnut Frangipane Tart.