Hazelnut Pear Tart
|Butter||1 Cup (16 tbs), softened|
|Egg||1 , lightly beaten|
|Pears||3⁄4 Pound, peeled and sliced|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Chopped blanched hazelnut||1⁄2 Cup (8 tbs)|
|Apricot preserves||1⁄3 Cup (5.33 tbs)|
|Chopped blanched hazelnut||2⁄3 Cup (10.67 tbs), toasted|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
|Butter||6 Tablespoon, softened|
In a large mixing bowl, cream butter and confectioners' sugar.
Beat in the vanilla, flour and hazelnuts.
Press into a greased 11-in.tart pan with a removable bottom.
Bake at 4000 for 10 minutes.
Remove from the oven; reduce the heat to 350°.
Spread the apricot preserves over the crust.
In a bowl, combine hazelnuts, sugar, flour, butter and egg.
Spoon over the preserves.
Arrange the pear slices over filling in a concentric circle, slightly overlapping the slices.
Bake for 40-45 minutes or until golden brown.
Cool on a wire rack.
Store in the refrigerator.