- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
- Pear pies and tarts
The topping for this delectable pear tart is quite sweet so I only add very little sugar to the pastry but you can make the tart with regular weet shortcrust pastry if you like.
1 person made this
IngredientsMakes: 1 Birnenkuchen
- For the pastry
- 200g plain flour
- 1 pinch salt
- 1 tablespoon caster sugar
- 100g butter, diced
- 1 egg
- 1 tablespoon cold water
- For the topping
- 50g hazelnuts
- 60g butter, at room temperature
- 60g caster sugar
- 1 teaspoon vanilla sugar of some vanilla seeds from a a vanilla bean
- 4 tablespoons single cream
- 1 egg
- 2 large pears
MethodPrep:20min ›Cook:45min ›Extra time:2hr chilling › Ready in:3hr5min
- In a bowl combine all the ingredients for the pastry and quickly knead till smooth. Please in a container with a lid and refrigerate for 30 to 60 minutes. The pastry needs to be firm enough to be rolled out.
- Grease a 24cm tart or pie tin. Roll out the pastry on a floured work surface and fit into the tin. Shape an edge and prick the pastry several times with a fork. Place in the refrigerator for a further 30 minutes.
- Preheat your oven to 180 C / Gas 4. Cover the pastry with greaseproof paper and cover with dry beans or pastry weights. Bake in the preheated oven for 20 minutes. Remove from the oven and let cool completely.
- In the meantime roast hazelnuts in an ungreased frying pan, then chop coarsely.
- In a bowl beat butter. sugar, vanilla sugar and cream till smooth. Add egg and beat again till smooth. Spread on the pastry.
- Peel, core and slice pears. Arrange in an overlapping pattern and scatter hazelnuts on top.
- Bake in the preheated oven for 20 to 25 minutes.
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Pear & Hazelnut Tart
The very first “from scratch” dessert that I mastered was a proper French pear tart. Still a nervous cook, I was petrified at the idea of rolling out classic pastry dough, so, after much research, I found a recipe with a pressed-in crust—one that goes straight from mixing bowl to pan, where it’s smushed into shape with your fingers. Though I chose to make the tart because it was easy, I was blown away by its flavors—and by the oohs and aaahs of my dinner party guests. This recipe is an adaption of that original dessert, modernized with an almond- and hazelnut-infused crust and a lavender honey and crème fraîche filling.
Pear and Hazelnut Frangipane Tart by Jamie Oliver
Today I am sharing a fantastic recipe by Jamie Oliver: Pear and Hazelnut Frangipane Tart. Traditional frangipane is made with ground almonds, but a fantastic swap could be done with hazelnuts. You can make this tart all year round, but I recommend it for autumn, with the best of seasonal pears.
Pears are at their best in September through to October, that’s when they have the most flavours and taste. The variety of pears available in the supermarkets can be overwhelming. Just remember: if you’re making a pear tart, look out for firm pears that will keep their shape during baking.
I love frangipane, a sweet almond cream used to add richness and textures to pastries, cakes and tarts. Desserts that I love with frangipane include the famous New York Times Plum Torte, the Bostok brioche bread, the traditional Bakewell tart and French almond croissants!
The final touch of this recipe is the orange and vanilla-scented crunchy pastry which makes the tart utterly delicious! This Pear and Hazelnut Frangipane Tart will definitely make you happy.
The original recipe for Pear and Hazelnut Frangipane Tart from Jamie Cooks Italy. The cookbook by Jamie Oliver was published in 2018 and is filled with Italian recipes that deliver big on flavour and comfort.
Jamie travelled all around Italy while working on this book – together with his best friend and mentor Gennaro Contaldo. They visited different Italian regions, meeting nonnas and mammas, cooking with them and learning some of their secrets. The result, Jamie Cooks Italy, is a cookbook that celebrates the utter joy of great Italian food.
Jamie Oliver recommends serving the tart with a dollop of orange-spiked crème fraîche and crumbled toasted hazelnuts. It looks scrumptious and perfect for the autumn season!
- zest of 1 orange
- 125g unsalted butter, cold
- 250g plain flour, plus more for dusting
- 50g icing sugar
- 1 tsp vanilla extract
- 1 large egg
- 150g blanched hazelnuts
- 150g unsalted butter
- 150g caster sugar
- zest of 1 orange
- 2 eggs
- 3 firm pears
- juice of 1/2 orange
To make the pastry, finely grate the zest of 1 orange into a food processor, add 125g of butter, the flour, icing sugar, vanilla and 1 egg, then pulse until it comes together into a ball of dough. Wrap in clingfilm and pop into the fridge to chill for 30 minutes.
Lightly oil a 25cm non-stick loose-bottomed tart tin. Preheat the oven to 180°C.
On a flour-dusted surface, roll out the pastry to about 3mm thick, then loosely roll it up around the rolling pin and unroll over the oiled tin easing and pushing it carefully into the sides. Trim off any excess and patch up any holes. Line with baking paper, then fill with baking beans. Bake blind for 15 minutes. Remove the paper and beans, bake for a further 5 minutes, then leave to cool.
For the frangipane, blitz the nuts into a fine powder in the food processor. In a large bowl, beat together the butter, sugar, and orange zest. Add the eggs and combine. Finally, add the ground hazelnuts to the mixture.
Just before assembling the tart, peel the pears, quarter lengthways and remove the cores, then toss in the juice of half an orange.
Spoon the frangipane into the pastry case in an even layer, then arrange the pear quarters on top.
Bake for 40 minutes, or until golden. Remove from the oven and leave to cool down for 5 minutes, before releasing the tin.
Serve warm with cream or vanilla ice cream. Alternatively cool down completely and store in an airtight container. The tart is good for a few days and can be enjoyed warm or cold.
Chocolate Pear Tart
Chocolate Pear Tart combine delicious ingredients to make a perfect tart. You’ll love it’s simplicity and you’ll love the taste!
I had a few pears sitting in my fruit bowl the other day.
It’s winter here in North Queensland so fruit can live at room temperature. Unlike summer (or autumn or spring) where the heat ruins everything beyond repair. Pears are a fruit I don’t really like eating fresh but absolutely love baked up into a cake or tart or some lovely sticky dessert. After asking my facebook friends for suggestions, I got the idea of combining the pears with hazelnuts and chocolate and making a pattern of pears.
Chocolate Pear Tart – warm or cold?
It turns out the this Chocolate, Hazelnut and Pear tart is perfect served warm when is a bit gooey in the middle. Wonderful on a cold night when you are curled up on the couch with a blanket and the remote control.
But equally good cold when the filling firms up but the pastry is still tender crisp. Can you describe the taste of really good pastry? It’s sort of like a toasted buttery taste, I think.
This part of the world is finally cooling down and winter is a wonderful time to be in the kitchen making tarts and other good things. While we have those couple of weeks of cold weather is the right time for this Chocolate Pear Tart. On the other hand, using cherries or plums in summer would work perfectly. Either way, enjoy.
Pear and hazelnut tart
Pulse butter cookies in a blender until they are crumbly and finely ground. Add softened butter, egg, hazelnuts, and vanilla sugar and blend well to combine. Place the mixture in a greased springform pan (30 cm/12 in.) and press so the base is approx. 0.5 cm/1/5 in. thick on the bottom and 2 cm/3/4 in. high on the edges. Bake in the oven at 180°C/350°F for approx. 10 min.
Combine the flour, sugar and salt in a food processor. Add the cold butter and pulse ten times until the butter is the size of large peas. Add 3 tablespoons of cold water and pulse until it comes together. Turn onto a lightly floured work surface and bring the dough together, forming a disk. Wrap in Reynolds® Parchment Paper and refrigerate for at least 45 minutes.
On a lightly floured work surface, roll the dough to 1/8-inch thickness. Fill a 9-inch tart mold or rectangle tart mold with the dough. Cut off excess from the top and refrigerate for another 15 minutes.
Preheat oven to 400 degrees F. Cover the top of the dough with Reynolds Wrap® Aluminum Foil and weigh down with pie weights or dry beans. Bake for 15 minutes. Remove the foil and pie weights and let cool.
Combine the hazelnuts and sugar in the food processor. Pulse to a fine powder. Add the butter, egg, flour, vanilla, rum and salt. Process until it comes together as a paste.
Spread the mixture over the partially baked tart. On the top, arrange the pear slices in a pattern. Bake the tart for 30 to 35 minutes until golden brown. Let it cool for 10 minutes before slicing.
Pear hazelnut tart recipe - Recipes
To make this tart with summer peaches, just peel and pit them and substitute them for the pears. Note that you'll need an 11-inch fluted round tart pan with a removable bottom.
1 3/4 cups all-purpose flour
1 tablespoon granulated sugar
1/2 cup cold unsalted butter, cut into 1/2-inch cubes (1 stick)
1/4 cup cold vegetable shortening
3 to 5 tablespoons ice water
1 cup hazelnuts, toasted (see note)
1/2 cup granulated sugar (divided)
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 firm-ripe Bosc or Anjou pears, or peaches
To make tart shell: Preheat oven to 375 degrees.
In a large bowl, blend together flour, sugar, salt, butter and shortening with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) lumps of butter.
Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated. Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (If you overwork mixture, pastry will be tough.)
Turn dough out onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion.
Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork. Chill 30 minutes.
Line tart shell with foil or parchment paper and fill with pie weights. Bake in middle of oven until pastry is pale golden along rim, 20 to 30 minutes. (If not sufficiently baked, crust may stick to foil or parchment when it's removed.)
Carefully remove foil and weights and bake until pale golden all over, 10 to 15 minutes more. Cool in pan on a rack.
Preheat oven to 350 degrees.
To make filling: In a food processor, pulse hazelnuts with 1/4 cup sugar until finely ground add flour and pulse to combine.
In a large bowl, beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.
Spread frangipane filling evenly in tart shell.
Peel, halve and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes.
Warm the preserves in the microwave oven for 30 seconds and strain. Brush pears (not filling) with warm, strained preserves and cool tart completely in pan on rack, then remove side of pan.
Note: To toast hazelnuts, spread the shelled nuts in a shallow pan and roast in a 350-degree oven for 8 to 10 minutes or until the skins crack. Rub warm nuts with a rough cloth or between your hands to remove as much skin as possible.
For the rough puff pastry
- 9 oz. (2 cups) all-purpose flour
- 1/2 tsp. table salt
- 8 oz. (1 cup) cold unsalted butter, cut into 1-inch pieces
For the hazelnut filling
- 2 oz. hazelnuts, toasted and skinned
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 oz. (4 Tbs.) unsalted butter, softened
- 1/2 tsp. vanilla extract
To finish the tart
- 2 medium ripe pears, peeled, cored, and sliced 1/4-inch thick
- 2 tsp. granulated sugar
- 1/8 tsp. ground cinnamon
Bosc Pear and Roasted Hazelnut Tart
For crust: Combine the hazelnuts, flour, salt, and sugar in a food processor fitted with the metal blade. Add the butter and shortening and pulse until the mixture resembles coarse meal. Add the sour cream and water, and process for a few seconds, just until a ball of dough begins to form. Do not overprocess. (To make the dough by hand, place the dry ingredients in a large bowl, and use a pastry blender to cut the butter and shortening into the flour mixture. Add the sour cream and ice water, and mix just until it comes together and forms a mass.) Transfer the dough to a floured work surface, gathering all the loose bits, and form into a disk about 1 inch thick. Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes, or overnight.
Preheat the oven to 425 degrees. Have ready a 10-inch tart pan with a removable bottom. On a lightly floured work surface, roll out the dough into a circle about 12 inches in diameter. Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking. Roll the dough around the rolling pin, lift it over the tart pan, and unroll the dough over the pan. Adjust to center the dough, then press it into place. Trim the overhang to half an inch and fold in to reinforce the side. Freeze the tart shell for 20 minutes. (The tart shell can be made up to this point and frozen for up to 1 month.)
Line the tart shell with foil and fill with dried beans, rice, or pie weights. Bake just until the side of the pastry begins to color, about 20 minutes. Remove the weights and foil, and bake until the base of the shell is golden, about 5 minutes. Transfer to a rack to cool. Reduce oven temperature to 400 degrees.
For filling: Cream the butter and sugar in a food processor fitted with the metal blade, stopping the machine once or twice to scrape down the sides of the work bowl. Add the egg yolk, egg, and heavy cream, and process to blend thoroughly. Scatter the ground nuts and flour over the butter mixture, and process just until blended. Refrigerate while preparing the pears. Halve and core them and cut vertically into ⅛-inch slices.
To assemble: Spread the cream filling evenly over the bottom of the prepared tart shell. Arrange the pears over the filling in overlapping concentric circles, starting from the outside edge and working toward the center. Brush the pears with the pear brandy. Sprinkle the 1 ½ tablespoons of sugar over the top.
Bake the tart in the center of the oven until the pastry is brown and the pears begin to caramelize, about 45 minutes. Let cool on a rack. When ready to serve, center one hand under the bottom of the tart pan and slip off the rim with the other hand. Set the tart on a round serving plate and cut into wedges.
Prepare the ground hazelnuts for both the tart shell and filling at the same time. Spread 1 cup of hazelnuts on a rimmed baking sheet and roast them in a preheated 350 degree oven until lightly browned, about 10 minutes. Rub the nuts together in a terry kitchen towel to remove the skins. Place them in a food processor fitted with a metal blade and process until finely ground. Measure and set aside ¼ cup for the tart shell, and ½ cup for the filling.
This recipe is from The Thanksgiving Table: Recipes and Ideas to Create Your Own Holiday Tradition by Diane Morgan. Provided courtesy of Diane Morgan and reproduced with permission by Pear Bureau Northwest.
Pear Hazelnut Tart (vegan & grain-free)
Autumn is slowly changing into winter, all of the leaves are almost gone and before I start sharing all of the Christmas recipes that I have planned for you I have the last Autumnul recipe today. This Pear Hazelnut Tart is a lovely light tart with the yummiest roasted hazelnut crust filled with deliciously fragrant spiced pear and coconut cream.
The tart looks almost little melancholic to me the way I styled it, a little reflection of me at this moment as I am shedding the past, letting go of what no longer serves me, surrendering and preparing to welcome the new. Just like the trees…
Making this tart is fairly simple. First, start by roasting your hazelnuts and rub the skins off, you could even slightly roast the sunflower seeds if you like. Place them into a food processor with the medjool dates to create a sticky mixture to form the crust.
For the filling make a simple pear sauce by peeling and quartering two large pears and lightly cooking until soft. Place the pear sauce with the coconut cream, spices and agar flakes into a small pot and simmer until agar flakes have dissolved. Cool slightly and pour onto the tart crust, refrigerate for about one hour until set.
Top with some more chopped roasted hazelnuts, sliced pear, thyme sprigs and a little flower if you like. Enjoy and do let me know if you make it!