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Hazelnut Pear Tart's picture
  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)
For filling
  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.

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