Hazelnut Pear Tart Recipe

5 1 2
Hazelnut Pear Tart Recipe
Hazelnut Pear Tart Recipe photo by Taste of Home
Publisher Photo

Hazelnut Pear Tart Recipe

Read Reviews
5 1 2
Publisher Photo
Alongside your traditional pumpkin pie, our home economists encourage you to slice wedges of this pretty, pleasing pear tart.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 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, cored and sliced

Directions

In a large mixing bowl, cream butter and confectioners' sugar. Beat in vanilla, flour and hazelnuts. Press into a greased 11-in. 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 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.
Originally published as Hazelnut Pear Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p117

Nutritional Facts

1 piece: 474 calories, 29g fat (14g saturated fat), 74mg cholesterol, 221mg sodium, 53g carbohydrate (30g sugars, 4g fiber), 5g protein.

  • 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, cored and sliced
  1. In a large mixing bowl, cream butter and confectioners' sugar. Beat in vanilla, flour and hazelnuts. Press into a greased 11-in. tart pan with removable bottom. Bake at 400° for 10 minutes. Remove from the oven; reduce heat to 350°.
  2. Spread apricot preserves over crust. In a 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.
Originally published as Hazelnut Pear Tart in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p117

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHazelnut Pear Tart

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Jwripper12 User ID: 7223817 141656
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."

Loading Image