Quick & Easy

Pear and hazelnut frangipane tart

This simple frangipane tart is the perfect balance of sweet pear and nutty filling for the perfect Autumnal dessert.
Pear and Hazelnut Frangipane Tart



1.Preheat oven to 220°C (200°C fan-forced) Line a large 30cm x 40cm oven tray with baking paper.
2.Combine hazelnut meal, butter, sugar, vanilla and egg in a medium bowl; stir until smooth.
3.Place pastry on the prepared tray. Roll over the sides by 1cm to create an edge.
4.Spread the hazelnut mixture evenly over the pastry. Halve and core the pears; slice thinly, leaving the top intact. Fan the pears over the hazelnut mixture.
5.Bake tart on the bottom shelf for 20 minutes, reduce heat to 180°C (160°C fan-forced); bake for a further 10 minutes or until the pastry is golden brown and cooked through.
6.Dust with sifted icing sugar and serve with vanilla ice-cream, if desired.

Not suitable to freeze or microwave.


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