Hazelnut Pear Tart

Serve your delighted guests slices of this guaranteed new favorite.

Rich hazelnuts and ripe pears blend seamlessly in this delicious  holiday dessert tart.
Rich hazelnuts and ripe pears blend seamlessly in this delicious holiday dessert tart.

Alongside your traditional pumpkin pie, our home economists encourage you to slice wedges of this pretty, pleasing pear tart.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 cup butter, softened
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup finely chopped blanched hazelnuts
  • 1/3 cup apricot preserves
  • 2/3 cup chopped blanched hazelnuts, toasted

[/ingredients-left]
[ingredients-right]

  • 1/2 cup sugar
  • 1 tablespoon all-purpose flour
  • 6 tablespoons butter, softened
  • 1 egg, lightly beaten
  • 2-3/4 pounds pears, peeled, cored and sliced

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a large mixing bowl, cream butter and confectioners’ sugar. Beat in vanilla, flour and hazelnuts. Press into a greased 11-in. tart pan with removable bottom. Bake at 400° for 10 minutes. Remove from the oven; reduce heat to 350°.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Spread apricot preserves over crust. In a bowl, combine the hazelnuts, sugar, flour, butter and egg. Spoon over preserves. Arrange pear slices over filling in a concentric circle, slightly overlapping slices. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] Bake for 40-45 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator. Serves 10-12.[/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest