Hazelnut Pear Tart Recipe

Hazelnut Pear Tart Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

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

[X]

Rate Hazelnut Pear Tart Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Hazelnut Pear Tart Recipe

Prep: 25 min. Bake: 50 min.

Yield: 10-12 Servings

25 50 75

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

Directions

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. Yield: 10-12 servings.

Nutritional Facts 1 piece equals 474 calories, 29 g fat (14 g saturated fat), 74 mg cholesterol, 221 mg sodium, 53 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Hazelnut Pear Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p117