Hazelnut and Pear Frangipane Tart

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(makes 1 oblong tart)
  • 100g hazelnut meal
  • 2 pears, sliced
  • 75g SR flour
  • 2 eggs
  • 80g sugar
  • 130g butter softened
  • 1 orange or lime zest
  • 30ml brandy
  • ½ tsp ground cinnamon
 For the Pastry
  • 95g sugar
  • 150g butter
  • Pinch salt
  • ½ vanilla bean scraped
  • 1 egg
  • 185g bakers flour
  • 40g cornflour
  • 2g baking powder

Whisk the butter and sugar and brandy together. Add the egg then add the zest and dry ingredients. Spoon into a baked tart shell and flatten the top. Place sliced pear on top and sprinkle with sliced hazelnuts. Bake at 170°C for 20-30 minutes until cooked. Delicious with cream or icecream; serve warm or room temperature.

For the Pastry
Cream the butter and sugar together. Add the egg then add the sifted dry ingredients. Fold together and combine to a ball and wrap and chill for at least ½ hour before rolling out. Roll out to 3mm thick and place in greased tart case. Chill, then blind back until golden.