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Hazelnut Pear Tart Recipe
Hazelnut Pear Tart Recipe photo by Taste of Home

Hazelnut Pear Tart Recipe

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Alongside your traditional pumpkin pie, our home economists encourage you to slice wedges of this pretty, pleasing pear tart.
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES: 10-12 servings

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached 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 King Arthur Unbleached All-Purpose Flour
  • 6 tablespoons butter, softened
  • 1 egg, lightly beaten
  • 2-3/4 pounds pears, peeled and sliced

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.

Directions

  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the vanilla. Gradually add flour; stir in hazelnuts.
  2. 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°.
  3. 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.
  4. Bake for 40-45 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 10-12 servings.
Originally published as Hazelnut Pear Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p117

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.

Reviews for Hazelnut Pear Tart(1)

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MY REVIEW
Reviewed Apr. 13, 2013

This is amazing!! I used pecans instead of the hazelnuts just because I had them on hand. Can't wait to try again with hazelnuts.

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