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

Time 1h15m

Yield 10-12 servings.

Number Of Ingredients 13

Ingredients

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.