Chestnut Hazelnut Tarts Recipes
PEAR AND HAZELNUT FRANGIPANE TART
A simple and nutty fall dessert.
Categories Gourmet Dessert Bake Tart Fall Pear Hazelnut Fruit Nut Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
- Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.
- Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan.
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- For the hazelnut pastry dough: start with grinding the whole hazelnuts in a food processor until you get a sandy texture. Transfer to a a large bowl and mix together with all-purpose flour, confectioners’ sugar, and salt. Add the softened butter, diced, and mix well until crumbly. Add a little bit of water, just enough to help the dough shape into a firm dough. Wrap the dough in a large cling film and place in the refrigerator for a minimum of 1 hour.
- Remove the dough from the refrigerator, roll into a large 10-11 inch (27-28 cm) disk, and carefully transfer to the tart pan. Bake for 10-12 minutes, not more.
- In a medium bowl, mix the chestnut spread with rum and heavy whipping cream, then spread on the bottom of the tart pan. Display the pears on top and bake at 350°F (180°C) for 20 minutes or until the chestnut spread start bubbling.
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