Best Pear Hazelnut Tart Recipes

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PEAR AND HAZELNUT FRANGIPANE TART



Pear and Hazelnut Frangipane Tart image

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

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
1/2 teaspoon almond extract
1 tart shell
3 firm-ripe Bosc or Anjou pears
1/4 cup apricot preserves, heated and strained

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.

PEAR AND HAZELNUT FRANGIPANE TART



Pear and Hazelnut Frangipane Tart image

Find your new favorite treat in this cheerful dessert from Aran Goyoaga of Canelle et Vanille.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h15m

Yield 8

Number Of Ingredients 16

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
3 ounces hazelnuts
½ cup sugar
8 tablespoons unsalted butter, at room temperature
1 egg
½ cup all-purpose flour (or gluten-free flour mix)
1 tablespoon vanilla extract
1 tablespoon dark rum
½ teaspoon kosher salt
3 pears - peeled, cored and sliced

Steps:

  • Combine the flour, sugar and salt in a food processor. Add the cold butter and pulse ten times until the butter is the size of large peas. Add 3 tablespoons of cold water and pulse until it comes together. Turn onto a lightly floured work surface and bring the dough together, forming a disk. Wrap in Reynolds® Parchment Paper and refrigerate for at least 45 minutes.
  • On a lightly floured work surface, roll the dough to 1/8-inch thickness. Fill a 9-inch tart mold or rectangle tart mold with the dough. Cut off excess from the top and refrigerate for another 15 minutes.
  • Preheat oven to 400 degrees F. Cover the top of the dough with Reynolds Wrap® Aluminum Foil and weigh down with pie weights or dry beans. Bake for 15 minutes. Remove the foil and pie weights and let cool.
  • Combine the hazelnuts and sugar in the food processor. Pulse to a fine powder. Add the butter, egg, flour, vanilla, rum and salt. Process until it comes together as a paste.
  • Spread the mixture over the partially baked tart. On the top, arrange the pear slices in a pattern. Bake the tart for 30 to 35 minutes until golden brown. Let it cool for 10 minutes before slicing.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 45.6 g, Cholesterol 84.3 mg, Fat 30.5 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 15.3 g, Sodium 206 mg, Sugar 19.9 g

CHOCOLATE PEAR HAZELNUT TART



Chocolate Pear Hazelnut Tart image

As a teenage foreign exchange student in the south of France, I was horribly homesick. Then my host family's Grandmother Miette arrived and asked if I'd like to help her bake this nutty tart from scratch. It turned my trip around and inspired my lifelong passion for baking. Weighing ingredients, roasting nuts, kneading dough-the art of baking transcends language. -Lexi McKeown, Los Angeles, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 16

1-1/4 cups all-purpose flour
1/3 cup ground hazelnuts
1/4 cup packed brown sugar
Dash salt
1/2 cup cold butter, cubed
3 to 5 tablespoons ice water
FILLING:
3 large eggs, separated
1/3 cup butter, softened
1/3 cup packed brown sugar
2 tablespoons amaretto or 1/2 teaspoon almond extract
1 cup ground hazelnuts
2 tablespoons baking cocoa
6 canned pear halves, drained, sliced and patted dry
2 tablespoons honey, warmed
Confectioners' sugar, optional

Steps:

  • In a small bowl, mix flour, hazelnuts, brown sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Wrap and refrigerate 30 minutes or overnight., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. fluted tart pan with removable bottom. Trim crust even with edge. Prick bottom of crust with a fork. Refrigerate while preparing filling., In a large bowl, cream butter and brown sugar until blended. Beat in egg yolks and amaretto. Beat in hazelnuts and cocoa., With clean beaters, beat egg whites on medium speed until stiff peaks form. Fold a third of the egg whites into hazelnut mixture, then fold in remaining whites. Spread onto bottom of crust. Arrange pears over top., Bake on a lower oven rack 30-35 minutes or until crust is golden brown. Brush pears with warm honey. Cool on a wire rack. If desired, dust with confectioners' sugar before serving.

Nutrition Facts : Calories 302 calories, Fat 19g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 125mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.

HAZELNUT, PEAR AND CARDAMOM TART



Hazelnut, Pear and Cardamom Tart image

This is an elegant alternative to the holiday parade of sugary pies. Cardamom adds a grown-up twist to the classic combination of hazelnut and pear. (Don't overdo the spice, however, or your dessert will taste more like a cold remedy than a treat.) Cut corners by pressing out the crust, but don't skip making your own roasted hazelnut meal: The deep, caramel flavor of toasted nuts is worth the labor. Use ripe pears, or poach harder fruit until tender before adding to the tart.

Provided by Clare de Boer

Categories     pies and tarts, dessert

Time 4h

Yield One 11-inch tart (about 10 servings)

Number Of Ingredients 9

Shortcut Pie Crust (see recipe)
10 ounces/285 grams whole raw hazelnuts
2 tablespoons all-purpose flour
12 cardamom pods
1 1/4 cups/285 grams unsalted butter (2 1/2 sticks), at room temperature
1 1/2 cups/300 grams granulated sugar
3 large eggs
3 very ripe Anjou or Bartlett pears (about 1 1/2 pounds), each peeled, cored and cut lengthwise into 6 wedges
Crème fraîche, for serving

Steps:

  • Prepare the Shortcut Pie Crust through Step 3.
  • When ready to make the pie, heat the oven to 350 degrees. Roast the hazelnuts on a baking sheet until evenly browned and skins are loosened, 25 to 30 minutes. While they are still warm, rub them together in a dish towel to remove the skins. Cool the skinned hazelnuts, and then blitz them to a fine meal with the flour in the food processor. Transfer to a medium bowl and set aside.
  • Crush the cardamom pods and retrieve the seeds, discarding the pods, then crush the seeds to a fine powder using a mortar and pestle.
  • In a food processor, cream the butter, granulated sugar and crushed cardamom until pale and fluffy. With the machine running, add eggs one at a time, emulsifying each one fully before adding the next, and scraping down the sides of the bowl as needed. Transfer to the bowl with the hazelnut meal and stir to combine. Chill until firm, about 1 hour.
  • While the frangipane chills, shape and bake the crust: Working over an 11-inch fluted tart pan, prepare the Shortcut Pie Crust through Step 4, then chill, at least 30 minutes or up to 2 days. (This can be done ahead.)
  • Heat the oven to 350 degrees. Bake the chilled crust until just-cooked but not browned, about 15 minutes. (The crust will continue to cook while the tart bakes, so expect it to darken in color when it bakes the second time.) Cool completely.
  • Scoop the hazelnut frangipane into the crust. (Don't try to spread it; it will distribute itself evenly as it cooks.) Nestle the pears into the frangipane, tucking some underneath the frangipane and leaving others on top.
  • Bake on a baking sheet until the frangipane is fully set in the center and the crust is golden brown, 75 to 90 minutes. Cool on a wire rack completely, then remove from the pan and serve with crème fraîche.

HAZELNUT PEAR TART



Hazelnut Pear Tart image

Alongside your traditional pumpkin pie, our home economists encourage you to slice wedges of this pretty, pleasing pear tart.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10-12 servings.

Number Of Ingredients 13

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup chopped blanched hazelnuts
FILLING:
1/3 cup apricot preserves
2/3 cup chopped blanched hazelnuts, toasted
1/2 cup sugar
1 tablespoon all-purpose flour
6 tablespoons butter, softened
1 egg, lightly beaten
2-3/4 pounds pears, peeled and sliced

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the vanilla. Gradually add flour; stir in hazelnuts. , Press into a greased 11-in. fluted tart pan with removable bottom. Bake at 400° for 10 minutes. Remove from the oven; reduce heat to 350°., Spread apricot preserves over crust. In a large bowl, combine the hazelnuts, sugar, flour, butter and egg. Spoon over preserves. Arrange pear slices over filling in a concentric circle, slightly overlapping slices. , Bake for 40-45 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 474 calories, Fat 29g fat (14g saturated fat), Cholesterol 74mg cholesterol, Sodium 221mg sodium, Carbohydrate 53g carbohydrate (30g sugars, Fiber 4g fiber), Protein 5g protein.

HAZELNUT FRANGIPANE PEAR TART



Hazelnut Frangipane Pear Tart image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 1 - 9-inch tart

Number Of Ingredients 12

1/2 recipe pate sable, chilled (about 10 ounces)
2/3 cup toasted filberts
2/3 cup confectioner's sugar
2 ounces (1/2 stick) unsalted butter, soft
2 tablespoons sugar
1 egg
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
3 tablespoons flour
3 tablespoons raspberry jam
1 1/2 small bosc pears, unpeeled
1 tablespoon butter, melted

Steps:

  • Cut the cold dough in pieces and reknead into a disc. On a floured table, press the disc, evening the circle as you go, until it is about 6 inches in diameter. Flour the surface of the dough and roll in into a circle measuring about 1 1/2 inches bigger than the 9-inch tart mold. Flour as much as you need to prevent the dough from sticking. Brush off any excess flour, fold the dough in half and center it over the mold. Press along the bottom edge and side to even it. Press any excess dough from the bottom edge up the sides so that they are thicker. Cut off any excess dough with a rolling pin and press the sides up so it extends about 1/8-inch above the rim. Dock the bottom with a fork and freeze.
  • Preheat oven to 375 degrees. Bake the frozen tart shell until the center barely begins to color, 10 to 12 minutes. Cool completely.
  • Lower oven to 350 degrees. Combine the nuts and confectioner's sugar in a food processor and process to a fine powder, about 30 seconds. In the bowl of a standing mixer, cream the butter and sugar until fluffy. Add the nut powder and mix thoroughly, scraping down the bowl once or twice. Add the egg in three parts, beating after each addition on medium high speed, until very light and fluffy. Add the almond and vanilla extracts. On low speed, mix in the flour just until incorporated.
  • Spread the jam on the bottom of the prebaked shell and then spread evenly with the frangipane. Slice the pears in half and core. Cut each half in very thin slices from blossom to stem, leaving them attached at the stem end. Cut off the end pieces and cut each half in quarters. Fan out each quarter and arrange the 6 fans in a circle over the frangipane, stems to the center. Be sure to leave some space between the fans so the filling can rise up around them. Brush the pears lightly with melted butter. Bake about 50 to 55 minutes, until the top is golden brown and crusty. If the rim is getting too dark, cover the edge with foil or pie guards. Cool in the mold on a rack; remove the outer ring after 10 minutes. Slip a flexible metal palate knife between the tart and the metal bottom and slide off the tart. Cool completely on a rack before serving. Cut with a sharp serrated knife.

PEAR-HAZELNUT TART



Pear-Hazelnut Tart image

The topping for this yummy pear tart is quite sweet so I only add very little sugar to the pastry but you can make the tart with regular sweet shortcrust pastry if you like.

Provided by Lena

Categories     Fruit Tarts

Time 2h35m

Yield 8

Number Of Ingredients 14

1 ½ cups all-purpose flour, plus more for dusting
2 tablespoons all-purpose flour
7 tablespoons unsalted butter, plus more for greasing
1 large egg
1 tablespoon white sugar
1 tablespoon cold water
1 pinch salt
½ cup hazelnuts
4 tablespoons unsalted butter
¼ cup white sugar
2 teaspoons vanilla sugar
¼ cup heavy cream
1 large egg
2 large pears - peeled, cored, and sliced

Steps:

  • Grease an 8-inch tart pan.
  • Combine 1 1/2 cups plus 2 tablespoons flour, butter, egg, sugar, water, and salt in a large bowl. Quickly knead into a smooth dough. Place in a container with a lid and refrigerate for 30 to 60 minutes. The pastry needs to be firm enough to be rolled out.
  • Roll out chilled pastry on a floured work surface and fit into the prepared tart pan. Shape an edge and prick the pastry several times with a fork. Chill in the refrigerator for 30 minutes.
  • Preheat the oven to 350 degrees F (180 degrees C).
  • Cover the pastry with parchment paper and fill with dry beans or pastry weights. Bake in the preheated oven for 20 minutes. Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
  • Meanwhile, roast hazelnuts in a dry skillet over low heat until fragrant, about 2 minutes. Remove from heat, allow to cool, and chop coarsely.
  • Beat butter, sugar, and vanilla sugar in a bowl with an electric mixer until creamy. Add cream and beat until well combined. Mix in egg and beat until batter is smooth. Spread onto the pastry. Arrange pear slices in an overlapping pattern on top of the cream and scatter hazelnuts on top.
  • Bake in the preheated oven until topping has set and is lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 385.7 calories, Carbohydrate 37.8 g, Cholesterol 98.7 mg, Fat 24.5 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 42.9 mg, Sugar 13.4 g

HAZELNUT-CRUSTED PEAR & BRIE TART RECIPE BY TASTY



Hazelnut-Crusted Pear & Brie Tart Recipe by Tasty image

Here's what you need: skin-on hazelnuts, buckwheat flour, fresh rosemary, maple syrup, kosher salt, unsalted butter, orange marmalade, brie cheese, pears

Provided by Mercedes Sandoval

Categories     Desserts

Yield 12 servings

Number Of Ingredients 9

1 cup skin-on hazelnuts
1 cup buckwheat flour
1 large sprig fresh rosemary
4 tablespoons maple syrup, divided
1 pinch kosher salt
¼ cup unsalted butter, 1/2 stick, cubed and chilled
3 tablespoons orange marmalade
4 oz brie cheese, thinly sliced
4 pears, cored and very thinly sliced

Steps:

  • Preheat the oven to 375˚F (190˚C).
  • Spread the hazelnuts on a baking sheet and toast for about 8 minutes, until fragrant and browned. Let cool, then remove the skins by gently rubbing with a kitchen towel.
  • Increase the oven temperature to 400˚F (200˚C).
  • In a food processor, combine the buckwheat flour, hazelnuts, rosemary leaves, 3 tablespoons of maple syrup, and the salt. Pulse until the hazelnuts break down and the mixture resembles a coarse meal.
  • Add the butter and pulse to combine, until no large chunks of butter remain.
  • Press the crust into a 10-inch (25-cm) tart pan. Poke holes all over the bottom of the crust with a fork.
  • Bake the crust for 10 minutes.
  • Reduce the oven temperature to 375˚F (190˚C).
  • Spread the orange marmalade over the bottom of the warm crust. Arrange the brie slices evenly over the marmalade.
  • Shingle the pear slices neatly around the outside edge of the tart, packing them close together. Add a second layer around the outside edge, on top of the first layer. There should be a circle left in the center of the tart. Begin tucking pear slices horizontally, skin-side up, around the edge of the inner circle. Work toward the center, using smaller slices as the circle gets smaller (the thinner the better here, they will bend and not break!). Once you get to the very middle, tuck a few small slices into the center to fill in.
  • Using a pastry brush, lightly brush the remaining tablespoon of maple syrup over the pear slices.
  • Bake for 40 minutes, until the pears have softened.
  • Let cool for 10 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 211 calories, Carbohydrate 21 grams, Fat 12 grams, Fiber 3 grams, Protein 5 grams, Sugar 9 grams

PEAR AND HAZELNUT FRANGIPANE TART



Pear and Hazelnut Frangipane Tart image

How to make Pear and Hazelnut Frangipane Tart

Provided by @MakeItYours

Number Of Ingredients 10

1 cuphazelnuts, 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
1/2 teaspoon almond extract
Tart shell
3 firm-ripe Bosc or Anjou pears
1/4 cup apricot preserves, heated and strained

Steps:

  • Preheat oven to 350F.
  • 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.

CHOCOLATE PEAR HAZELNUT TART



CHOCOLATE PEAR HAZELNUT TART image

OMG! These ingredients are dynamite together. Don't forget to pass the vanilla ice cream! Recipe & photo: tasteofhome.com 11-17-14

Provided by Ellen Bales

Categories     Fruit Desserts

Time 1h15m

Number Of Ingredients 15

1-1/4 c all purpose flour
1/3 c ground hazelnuts
1/4 c packed brown sugar
1 dash(es) salt
1/2 c cold butter, cubed
3 to 5 Tbsp ice water
FILLING
3 eggs, separated
1 c ground hazelnuts
1/3 c butter, softened
1/3 c packed brown sugar
2 Tbsp baking cocoa
2 Tbsp amaretto or 1/2 tsp. almond extract
6 canned pear halves, drained, sliced and patted dry
2 Tbsp honey, warmed

Steps:

  • 1. Mix the first four ingredients; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes.
  • 2. Place the egg whites in a bowl and let stand at room temperature for 30 minutes. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. fluted tart pan. Trim pastry even with edge; prick bottom with a fork. Refrigerate.
  • 3. In a large bowl, beat hazelnuts, butter, brown sugar and cocoa. Beat in yolks and amaretto.
  • 4. With clean beaters, beat egg whites on medium speed until they are stiff. Gradually fold into hazelnut mixture; spread onto bottom of pastry. Top with pears.
  • 5. Bake on a lower rack in a preheated 400º oven for 30-35 minutes. Brush pears with warm honey. Cool on a wire rack.

CRANBERRY-PEAR TART WITH HAZELNUT TOPPING



Cranberry-Pear Tart with Hazelnut Topping image

Treat your family to a fruity, nutty tart that starts with convenient store-bought pastry. Festive ruby-red cranberries, succulent pears and the added touch of crunchy hazelnuts make this dessert unforgettable. -Shelisa Terry, Henderson, Nevada

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 14 servings.

Number Of Ingredients 11

1 sheet refrigerated pie pastry
2 cups fresh or frozen cranberries, coarsely chopped
3 medium ripe pears, peeled and coarsely chopped
1 cup chopped hazelnuts
1-1/4 cups packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons hazelnut liqueur
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • Roll pastry into a 13-in. circle on a lightly floured surface. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom., Combine the cranberries, pears, hazelnuts, brown sugar, flour, cinnamon and vanilla in a large bowl; transfer to crust. Dot with butter., Place tart pan on a baking sheet. Bake at 425° for 30-35 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack., Stir liqueur into whipped topping; serve with tart.

Nutrition Facts :

CRANBERRY-PEAR TART WITH HAZELNUT TOPPING



Cranberry-Pear Tart With Hazelnut Topping image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Pies

Number Of Ingredients 11

1 sheet(s) refrigerated pie pastry
2 cup(s) fresh or frozen cranberries, coarsely chopped
3 medium ripe pears, peeled and coarsely chopped
1 cup(s) chopped hazelnuts
1 1/4 cup(s) packed brown sugar
2 tablespoon(s) all-purpose flour
1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) vanilla extract
2 tablespoon(s) butter
2 tablespoon(s) hazelnut liqueur
1 - carton (8 ounces) frozen whipped topping, thawed

Steps:

  • Roll pastry into a 13-in. circle on a lightly floured surface. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom.
  • Combine the cranberries, pears, hazelnuts, brown sugar, flour, cinnamon and vanilla in a large bowl; transfer to crust. Dot with butter.
  • Place tart pan on a baking sheet. Bake at 425° for 30-35 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack. Stir liqueur into whipped topping; serve with tart.

CRANBERRY-PEAR TART WITH HAZELNUT TOPPING RECIPE



Cranberry-Pear Tart with Hazelnut Topping Recipe image

Treat your family to a fruity, nutty tart that starts with convenient store-bought pastry. Festive ruby-red cranberries, succulent pears and the added touch of crunchy hazelnuts make this dessert unforgettable. -Shelisa Terry, Henderson, Nevada

Provided by @MakeItYours

Number Of Ingredients 11

1 sheet refrigerated pie pastry
2 cups fresh or frozen cranberries, coarsely chopped
3 medium ripe pears, peeled and coarsely chopped
1 cup chopped hazelnuts
1-1/4 cups packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons hazelnut liqueur
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • Roll pastry into a 13-in. circle on a lightly floured surface. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom.
  • Combine the cranberries, pears, hazelnuts, brown sugar, flour, cinnamon and vanilla in a large bowl; transfer to crust. Dot with butter.
  • Place tart pan on a baking sheet. Bake at 425° for 30-35 minutes or until filling is hot and bubbly and crust is golden. Cool on a wire rack.
  • Stir liqueur into whipped topping; serve with tart.
  • Yield: 14 servings.
  • Originally published as Cranberry-Pear Tart with Hazelnut Topping in Simple & Delicious
  • December/January 2013, p85
  • Print
  • Add to Recipe Box

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