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Hazelnut Pear Tart

 Hazelnut Pear Tart
Alongside your traditional pumpkin pie, our home economists encourage you to slice wedges of this pretty, pleasing pear tart.
10-12 ServingsPrep: 25 min. Bake: 50 min.

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

2 of 2

Hazelnut Pear Tart (continued)

Directions (continued)

  • 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.