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Loading...A refined French tart that marries deeply nutty brown butter pastry with a silky hazelnut frangipane, crowned with Cognac-kissed caramelized pears. Served with a cloud of vanilla crème chantilly, it is a perfect autumn dessert for entertaining. The combination of toasted hazelnut, buttery caramel, and floral pear evokes the orchards of Normandy.
Prep Time35 mins
Cook Time55 mins
Total Time90 mins
Servings8
Yield8 slices
Nutrition Facts
Per serving (estimated)
- 465 kcalCalories
- 30 gFat
- 15 gSaturated Fat
- 44 gCarbs
- 2 gFiber
- 24 gSugar
- 6 gProtein
- 95 mgSodium
- 195 mgPotassium
- 55 mgCalcium
- 1.6 mgIron
- 4 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the Brown Butter Sweet Tart Crust
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 cup (115 g) unsalted butter, browned and cooled
- 1/3 cup (35 g) powdered sugar
- 1/4 tsp fine sea salt
- 1 large egg yolk
- 2 tbsp ice water
For the Hazelnut Frangipane
- 1/2 cup (70 g) blanched hazelnuts, lightly toasted
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1/2 cup (65 g) all-purpose flour
- 1 tsp pure vanilla extract
- 1 tbsp Cognac
For the Caramelized Pears
- 3 ripe but firm Bosc or Anjou pears
- 3 tbsp unsalted butter
- 1/4 cup (50 g) granulated sugar
- 2 tbsp Cognac
- 1/2 tsp vanilla bean paste
For the Vanilla Crème Chantilly
- 1 cup (240 ml) heavy cream, chilled
- 2 tbsp powdered sugar
- 1 tsp pure vanilla extract
Directions
- Brown the butter for the crust: melt in a small saucepan over medium heat until amber and nutty, about 5 minutes. Pour into a bowl, cool to room temperature but keep liquid.
- Make the dough: whisk flour, powdered sugar, and salt. Add cooled brown butter, egg yolk, and ice water; stir until a shaggy dough forms. Pat into a disk, wrap, and chill 1 hour.
- Roll the dough on parchment to an 11-inch round, fit into a 9-inch tart pan, trim, and chill 20 minutes. Blind bake at 375°F (190°C) for 15 minutes with parchment and pie weights, then 5 minutes uncovered. Reduce oven to 350°F (175°C).
- Prepare the frangipane: pulse toasted hazelnuts to a fine meal. Cream softened butter and sugar until pale, beat in eggs one at a time, then fold in hazelnut meal, flour, vanilla, and Cognac until smooth.
- Make the pears: peel, halve, and core them, then slice each half into thin fans. Melt butter and sugar in a wide skillet over medium heat; once amber, add pears and cook 3 to 4 minutes per side until just tender. Off heat, add Cognac and vanilla, then gently tilt to ignite (or simmer 30 seconds).
- Spread the frangipane evenly into the pre-baked shell. Arrange pear slices in overlapping concentric circles, fanning them gently.
- Bake at 350°F (175°C) for 35 to 40 minutes, until the frangipane is puffed, golden, and a tester comes out clean. Cool on a rack at least 30 minutes.
- Whip the cream with powdered sugar and vanilla to soft peaks. Slice the tart and serve with a generous spoonful of crème chantilly.
- For a finishing touch, brush the warm pears lightly with warm apricot preserves for a glossy, professional sheen just before serving.
Cook’s Notes
- Toast the hazelnuts in a dry skillet over medium heat for 4 to 5 minutes before grinding to deepen their flavor significantly.
- Make sure the browned butter is fully cooled but still pourable; if it solidifies, gently rewarm just until liquid.
- Choose pears that are ripe but still firm; overripe pears will collapse during caramelization and turn to mush.
- The tart is best served the same day at room temperature, but leftover frangipane and pears can be refrigerated up to 2 days and re-warmed in a 300°F oven.
- For a non-alcoholic version, substitute the Cognac with 1 teaspoon of vanilla extract and 1 tablespoon of apple juice in both the frangipane and the pears.
