Prepare to enchant your taste buds with this exquisite Hazelnut Pear Tart, a recipe that effortlessly elevates simple ingredients into a sophisticated dessert. This tart is a true celebration of autumn flavors, where the tender, aromatic red wine poached pears take center stage, nestled atop a luscious hazelnut frangipane, all encased within a perfectly crisp, sweet tart dough. It’s a delightful reinterpretation of a classic French pastry, bringing together rich textures and harmonious flavors that are both comforting and elegant.

At its heart, this recipe embodies the quintessential spirit of French pastry: the artful assemblage of finely crafted components. Imagine reaching into a pastry chef’s toolkit and pulling out three fundamental, yet unassuming, essentials. Combine them with precision and passion, et voilà, the result is not just a dessert, but a magnificent culinary creation. Each element—the buttery crust, the creamy frangipane, and the subtly spiced pears—plays a crucial role, contributing to a symphony of flavors and textures that is truly unforgettable.

One of the most exciting aspects of this Hazelnut Pear Tart recipe, akin to a pastry chef’s secret party trick, is its incredible versatility. While the combination of hazelnut and pear is undeniably divine, you have the freedom to substitute elements and truly make this dessert your own culinary masterpiece. Craving a different fruit? Why not experiment with poached quince for a tart, floral note? Or perhaps thinly sliced apples or even a vibrant mix of berries could offer a delightful twist.

The frangipane itself offers opportunities for customization. While our hazelnut cream provides a unique nutty depth, the classic almond frangipane is always a beloved option, known for its delicate sweetness and comforting aroma. For those who love to experiment with crusts, consider my semolina tart dough for a crust with a slightly coarser texture and a rustic charm. This adaptability ensures that each time you bake this tart, it can be a fresh and exciting experience, tailored perfectly to your preferences or the season’s bounty.

The beauty of this Hazelnut Pear Tart lies in the harmonious interplay of its distinct layers. The sweet crust (pâte sucrée) forms the perfect foundation, offering a buttery, tender bite that melts in your mouth. Its subtle sweetness perfectly balances the richness of the hazelnut frangipane, which contributes a deep, earthy nuttiness and a wonderfully moist, cake-like texture once baked. Capping this decadent duo are the red wine poached pears, their subtle tartness and fragrant, spice-infused sweetness cutting through the richness and adding an elegant, fruity dimension to every slice.

To truly elevate this dessert into a composed masterpiece, consider reducing some of the leftover red wine poaching liquid into a glossy, concentrated syrup. Drizzle this exquisite reduction over a slice of the warm tart. For an extra touch of indulgence, serve it alongside a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. This creates a dessert experience that is not only visually stunning but also incredibly rich in flavor and texture.

While I baked my original tart in a rectangular pan, which is slightly smaller than a standard 8-inch round tart pan, I have carefully scaled this recipe for a round tart pan to ensure you have just the right amount of each delicious component. Don’t worry if you end up with a little extra frangipane or dough – the good news is that these components can be stored and used for another delightful creation! Imagine a charming pear upside down cake or individual mini tarts with the leftover ingredients. Precision is key in baking, especially with French pastry, but also remember that flexibility allows for creativity and minimizes waste.

Storing Your Baked Tart

Once baked and completely cooled, your Hazelnut Pear Tart is best enjoyed at room temperature. Cover it loosely with plastic wrap or store it in an airtight container. It will remain delicious on the counter for up to 3 days. For longer storage, you can refrigerate it for up to 7 days. If refrigerated, allow it to come to room temperature for about 30-60 minutes before serving to let the flavors fully develop and the frangipane soften slightly.

Can You Freeze This Tart?

Yes, you can freeze the baked Hazelnut Pear Tart! Once completely cooled, wrap the entire tart (or individual slices) tightly in plastic wrap, then an additional layer of aluminum foil. This double layer protects against freezer burn. It can be frozen for up to 1-2 months. To thaw, simply unwrap and let it sit at room temperature for several hours or overnight in the refrigerator. A quick warm-up in a low oven (around 250°F / 120°C) for 10-15 minutes can refresh the crust.

Make-Ahead Components

This recipe is perfect for making ahead in stages, which can significantly reduce your prep time on the day you plan to bake:

• Sweet Tart Dough (Pâte Sucrée): The dough can be made up to 3 days in advance and stored in the refrigerator, tightly wrapped. It can also be frozen for up to 1 month. Thaw in the refrigerator before rolling.
• Hazelnut Frangipane: The frangipane can be prepared up to 2-3 days ahead and stored in an airtight container in the refrigerator. Bring it to room temperature for easier spreading before assembly.
• Red Wine Poached Pears: These can be poached 2-3 days in advance and stored in their poaching liquid in the refrigerator. This allows the pears to fully absorb the wonderful flavors.

Common Troubleshooting for Tarts

• Crust Shrinks: This often happens if the dough isn’t sufficiently chilled before baking. Ensure you chill the dough after rolling and again after lining the pan. Don’t overwork the dough, as this develops gluten, making it elastic and prone to shrinkage.
• Soggy Bottom: While this recipe bakes the frangipane and crust together, sometimes a soggy bottom can occur if the frangipane is too wet or the tart isn’t baked long enough. Ensure your oven temperature is accurate and bake until the crust is truly golden brown. Using a tart pan with a removable bottom also helps release moisture.
• Pears Sink: If your pears are very soft or the frangipane is too thin, they might sink. Make sure the frangipane layer is even and thick enough to support the pears.

What kind of pears are best for poaching and baking in this tart?

Firm, ripe pears like Bosc, Anjou, or even Bartlett work wonderfully. They hold their shape well during poaching and baking, offering a lovely texture without becoming mushy. Avoid overly soft pears.

Can I use a different type of nut for the frangipane?

Absolutely! While hazelnut offers a unique flavor, traditional almond frangipane is a fantastic alternative. You could also try pistachio frangipane for a different color and flavor profile. Simply substitute the ground nuts accordingly.

Is there a non-alcoholic substitute for the red wine in poaching and frangipane?

Yes. For the poached pears, you can use cranberry juice, grape juice, or even a spiced tea blend (like hibiscus or chai) with a splash of lemon juice and sugar. For the frangipane, you can omit the red wine and replace the Grand Marnier/Frangelico with a non-alcoholic hazelnut syrup or a dash of vanilla extract for flavor.

Do I need to blind bake the crust for this Hazelnut Pear Tart?

No, blind baking is not strictly necessary for this recipe. The frangipane filling bakes along with the sweet crust, and its moisture helps to steam the crust from underneath, preventing a soggy bottom. The double chilling steps are crucial for a crisp crust.

How do I know when the tart is perfectly baked?

The tart is done when the crust is a deep golden brown, and the frangipane filling is puffed, set, and lightly browned in the center. A wooden skewer inserted into the frangipane should come out clean. The cooking time provided is an estimate, so rely on these visual cues for perfection.

Before You Go! Discover More Sweet Delights

We hope you thoroughly enjoyed crafting and tasting this delightful Hazelnut Pear Tart. It’s a testament to the fact that elegant, impressive desserts can also be wonderfully approachable for the home baker. If you’re passionate about pastry, don’t stop here! Explore our other delicious, chef-developed tart recipes to further expand your baking repertoire.

And for those moments when you’re simply craving something soft, chocolatey, and utterly irresistible, indulge your hazelnut addiction with our recipe for some incredibly soft Nutella chocolate chip cookies! Happy baking, and enjoy every sweet bite!