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Hazelnut Pear Tart

Alongside your traditional pumpkin pie, our home economists encourage you to slice wedges of this pretty, pleasing pear tart.
  • Total Time
    Prep: 25 min. Bake: 50 min.
  • Makes
    10-12 servings


  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup chopped blanched hazelnuts
  • 1/3 cup apricot preserves
  • 2/3 cup chopped blanched hazelnuts, toasted
  • 1/2 cup sugar
  • 1 tablespoon all-purpose flour
  • 6 tablespoons butter, softened
  • 1 egg, lightly beaten
  • 2-3/4 pounds pears, peeled and sliced


  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the vanilla. Gradually add flour; stir in hazelnuts.
  • Press into a greased 11-in. fluted tart pan with removable bottom. Bake at 400° for 10 minutes. Remove from the oven; reduce heat to 350°.
  • Spread apricot preserves over crust. In a large bowl, combine the hazelnuts, sugar, flour, butter and egg. Spoon over preserves. Arrange pear slices over filling in a concentric circle, slightly overlapping slices.
  • Bake for 40-45 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts
1 piece: 474 calories, 29g fat (14g saturated fat), 74mg cholesterol, 221mg sodium, 53g carbohydrate (30g sugars, 4g fiber), 5g protein.

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