Pear And Hazelnut Frangipane Tart


  • 1 cup hazelnuts, toasted, loose skins rubbed off in a kitchen towel, and cooled
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 3/4 stick (6 tablespoons) cold unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • tart shell
  • 3 firm-ripe Bosc or Anjou pears
  • 1/4 cup apricot preserves, heated and strained


This Elegant Tart Looks More Complicated To Make Than It Is. And The Combination Of Nutty Frangipane And Ripe Pears Is Classic For Good Reason.

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