This elegant autumn tart combines buttery pastry with hazelnut-almond frangipane and tender pear slices. Cinnamon and lemon provide just enough contrast to keep the rich nut filling balanced.
Estimated nutrition
Per serving
Based on 8 servings
- Calories
- 430 kcal
- Protein
- 8 g
- Carbs
- 49 g
- Fat
- 25 g
- Fiber
- 5 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…Pastry
- 1 refrigerated 9-inch pie crust, about 230 g
Hazelnut Frangipane
- ½ cup (55 g) finely ground hazelnuts
- ½ cup (50 g) almond flour
- ⅓ cup (65 g) granulated sugar
- 4 tbsp (56 g) unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp kosher salt
Pears
- 3 medium ripe but firm pears
- 1 tbsp lemon juice
- 1 tbsp granulated sugar
- ¼ tsp ground cinnamon
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Cardamom — Elegant floral warmth.
- Vanilla — Rounds out the nuts.
Instructions
- 1
Heat the oven to 375°F / 190°C.
- 2
Press the pie crust into a 9-inch tart pan and trim the edges.
- 3
Beat hazelnuts, almond flour, sugar, butter, egg, vanilla, and salt until smooth.
- 4
Spread the frangipane evenly over the pastry.
- 5
Peel and halve the pears. Remove the cores and slice each half thinly.
- 6
Toss the pears with lemon juice, sugar, and cinnamon.
- 7
Arrange the pear slices over the frangipane.
- 8
Bake for 40–45 minutes, until the pastry is golden and the filling is set.
- 9
Cool for at least 20 minutes before slicing.
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