Pear and Hazelnut Frangipane Tart

Ingredients and Weight:

• For the Crust:
  • All-purpose flour: 250g
  • Granulated sugar: 50g
  • Salt: 1/4 tsp
  • Unsalted butter, cold and cubed: 150g
  • Ice water: 2-4 tbsp
• For the Frangipane:
  • Hazelnuts, toasted and ground: 1 cup (120g)
  • Unsalted butter, softened: 100g
  • Granulated sugar: 100g
  • Eggs: 2
  • Almond extract: 1/2 tsp
  • Vanilla extract: 1/2 tsp
• For the Pear Filling:
  • Pears, peeled, cored, and sliced: 3-4 (about 500g)
  • Honey: 1/4 cup (60g)
  • Lemon juice: 1 tbsp
  • Ground cinnamon: 1/4 tsp

Preparation Time:

• 30 minutes

Cooking Time:

• 45-50 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

For the Crust:

1. In a large bowl, whisk together the flour, sugar, and salt.
2. Add the cubed butter and use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs.
3. Gradually add the ice water, 1 tbsp at a time, while mixing until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic, and refrigerate for at least 30 minutes.

For the Frangipane:

1. In a medium bowl, combine the ground hazelnuts, softened butter, and sugar. Beat until light and fluffy.
2. Beat in the eggs, one at a time, then stir in the almond extract and vanilla extract.

For the Pear Filling:

1. In a large skillet, melt the honey over medium heat.
2. Add the pear slices and sauté until golden brown on both sides.
3. Stir in the lemon juice and cinnamon.

To Assemble the Tart:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the dough to a 12-inch circle.
3. Transfer the dough to a 9-inch tart pan and trim the edges.
4. Prick the bottom of the dough with a fork.
5. Spread the frangipane filling over the dough.
6. Arrange the pear slices on top of the frangipane.
7. Bake for 45-50 minutes, or until the crust is golden brown and the filling is set.

Nutritional Information (Per serving):

• Calories: 350
• Fat: 18g
• Carbohydrates: 40g
• Protein: 5g

Dish Characteristics:

• Rich and buttery crust
• Sweet and nutty frangipane filling
• Tangy and aromatic pear slices
• Elegant and sophisticated presentation

User Comments:

• "This tart is absolutely delicious. The combination of pears, hazelnuts, and frangipane is simply perfect."
• "I love the flaky crust and the creamy filling. This tart is sure to impress any guest."
• "This is one of the best pear tarts I have ever tasted. It's the perfect balance of sweetness and tartness."
• "I made this tart for a special occasion and it was a huge hit. Everyone raved about how beautiful and delicious it was."
• "I've made this tart several times and it always turns out perfect. It's one of my favorite recipes."

Special Precautions and Tips:

• To toast hazelnuts, spread them on a baking sheet and roast in a preheated oven at 350°F (175°C) for 10-12 minutes, or until fragrant and lightly browned.
• If the honey starts to burn while sautéing the pears, add a splash of water or white wine.
• Let the tart cool slightly before serving to allow the filling to set.