Seckel Pear Hazelnut Frangipane Tarts
 
Prep time
Cook time
Total time
 
Recipe By:
Serves: 12 tarts
Ingredients
Tart Shells
  • ½ cup butter, softened
  • 1¼ cup flour
  • 2 tablespoons sugar
  • 2 tablespoons ground hazelnuts
  • Pinch salt
  • 1 egg yolk
  • 2 to 4 tablespoons cold water
Frangipane
  • ½ cup butter, softened
  • 2 tablespoons flour
  • 1 cup skinned hazelnuts, or blanched almonds, ground fine
  • ½ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract (optional)
Poached Pears
  • 8 Seckel pears, or 4 large pears, peeled
  • 4 cups water
  • 1 cup sugar
  • 4 tablespoons vermouth, white wine, rum, brandy, or Poire William liqueur
  • 1 star anise (optional)
  • ½ cup apricot jam, for glazing
Instructions
  1. Preheat the oven to 375 degrees, placing the baking rack in the center of the oven.
  2. Place the butter, flour, sugar, hazelnuts, and salt in a stand mixer and, with the paddle attachment, beat the ingredients until well combined.
  3. Add the egg yolk and beat until combined. Add 2 tablespoons water and mix on low until the dough holds together but is still in crumbly lumps. Add 2 more tablespoons of water if still too dry.
  4. Press the dough into the tart molds and place in the freezer for 20 minutes
  5. In the same mixer bowl, place the butter, flour, hazelnuts, sugar, egg, vanilla, and almond extract and beat until combined.
  6. Prebake the tart shell at 375 degrees, in the oven for 12 minutes.
  7. Place the tart shells on a baking rack to cool.
  8. Place the pears, water, sugar, vermouth, and star anise in a large saucepan and bring to a simmer. Cook until the pears can be pierced with a fork, but are still firm.
  9. Remove the pears from the liquid and slice in half, top to bottom. Remove the stem and core.
  10. Fill the tart shells with the frangipane.
  11. Slice the pears either sideways or in a slight spiral, top to bottom and carefully place on top of the frangipane.
  12. Bake the tarts for 25 to 30 minutes, until golden brown. A 9-inch tart should be baked for 45 to 50 minutes.
  13. Remove from the oven, place on a baking rack, and brush with jam to glaze.
Notes
I've added 2 extra pears to the ingredient list for any mess-ups; they're slippery and delicate - a tricky combination for precise slicing.
Recipe by The Gardener Cook at https://www.thegardenercook.com/seckel-pear-hazelnut-frangipane-tarts/