Pear and Hazelnut Frangipane Tart

Love this recipe. Because it was Christmas, I scattered some pomegranate seeds around the pears, and used currant jam instead of apricot for the glaze. Otherwise followed recipe and crust recipe exactly. It looked Christmasy and beautiful. An update version of a great French classic that is often served for the Noel Revillon.

• DianaWitt

• Tamworth, NH

• 12/25/2022

I need to know should we bake the crust first for or would it be ok to do it at the same time? BDW, it's so elegant!!

• Anonymous

• Colorado

• 11/20/2021

I used the tart shell recipe referred to in this recipe, and the tart came out perfectly. Everyone was suitably impressed!

• NancY

• San Diego

• 11/16/2021

Thought it was great! Easy to make - it might be time consuming to do all in one day, but the several steps can easily be spread out over a couple of days, and completed at your convenience. Made this in a 10" springform pan. The recipe doesn't state this explicitly, but the tart shell needs to be pre-baked. (Follow the baking instructions in the linked recipe.) Chose this recipe because I have hazelnuts in the pantry, butter in the freezer, and more pears than I know what to do with in the cellar. Did not purchase the apricot preserves as I wanted to make do with what I have on hand and not spend extra money. The tart was very yummy and well received by my family, but the apricot glaze would have added an extra dimension of flavor and appearance that I would want to have if I were making this for a special occasion or company. I used Kroger brand almond extract, which I thought was a little "off" in terms of flavor, and a smidge strong. Not sure if a different brand of extract would be better, or if hazelnut extract would be a good substitution here (I think I will get ahold of some hazelnut extract to test this, as I still have more hazelnuts and pears!!) I also used Anjou pears because they are what I have on hand; thought they were a little watery, and I wonder if Bosc would make a difference. The apricot glaze on the pears might have helped here. Again, thought this was a tasty, simple, recipe. Will definitely make again.

• Anonymous

• Columbus, OH

• 6/15/2021

This tart was delicious and made a lovely Christmas presentation. Calling it “easy” is a bit of a stretch-once you go to the other imbedded recipes! But the effort was well with the pay off. I made the filling almost exactly as written, except I added 1/2 tsp of almond liqueur to the filling, and a 1/4 tsp to the preserves.

• Melissa D

• San Francisco, CA

• 12/27/2020

Today is the second time I’m making this beautiful tart. I use toasted almond slices that I always have at home. Otherwise, I follow the instructions exactly. Like many other reviewers, this tart is so simple yet elegant. It’s not too sweet and utterly deliciously

• Theodora888

• Miami, FL

• 12/13/2020

Question: do we spread the frangiapane into a blind baked tart shell? And then further bake for another half hour or so? Does the tart shell fair pretty well?

• bfa619

• San Diego

• 10/26/2020

I like how the Frangipane really sets the stage for the Pears and brushed with the Apricot jam made it perfect.

• Anonymous

• Brooklyn, NY

• 10/21/2020

Try using some rice flour in both the filling and dough recipe. You will get a crust and filling a taste similar to shortbread cookies.

• joeaneal

• Oregon

• 3/24/2013

So this is a classic french tart using hazelnuts in ace of the usual almonds. It is fabulous. I have also made it with Apples and blackberries. The only reason I could imagine it being bland would be if you neglected to toast your nuts - this step is what really makes the flavor intense. So don't skip that step, pulse the nuts thoroughly with the sugar, and enjoy!!

• Anonymous

• NY, NY

• 3/16/2013

Basically pretty good but probably not a repeat for me. Mine never browned so it was pale and unattractive even though the flavor was good. I used Anjou pears which were maybe could have been firmer. Everyone ate it all, but no ecstatic comments.

• nastysuprise

• Mpls

• 12/4/2012

I really loved it! I cook a lot and did it for a friends Birthday. All the guests loved it. The pastry was really outstanding, i didnt have to add any water. It was completely melt in the mouth. Maybe i would have put a little more pear but it really was delicious as is. Also really easy to prepare. Highly recomend it!

• Anonymous

• London UK

• 11/12/2012

Very very good. Would make it again but just cut my pears thinner and different design on the top.

• AVass

• Pasadena, CA

• 10/30/2009

This is simply fabulous. It's beautiful and easy. I used almonds in place of the hazelnuts. After every bite my husband would say, "Mmmmm this is SO delicious." The tart shell recipe is a keeper; so flaky, even days afterward. As soon as summer rolls around and fresh peaches are in, I'm going to make it with peaches and almonds.

• jsd2b

• Tyrone, PA

• 2/2/2009

I went ahead and processed the nuts very finely with the sugar. After reading reviews about it being grainy, I thought a smoother texture could be attained by running the machine 'on' instead of just pulsing to combine. This worked well, and you will not overprocess if you do so with sugar added. I have made many frangipane tarts on this site, this is the first one with hazelnuts. This is an excellent combination of flavors, and the crust recipe is a standard for all tarts I make. For easier and more even baking, make sure that you fan the pears out as widely as you can, closer to the outside edge. I used D'Anjou pears and they were exceptionally good. This is a great winter tart recipe and I will definitely make this again.

• Anonymous

• Tucson, AZ

• 11/18/2008