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Hazelnut Pear Tart Recipe
|Butter||1 Cup (16 tbs), softened|
|Egg||1 , lightly beaten|
|Pears||3⁄4 Pound, peeled and sliced|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Chopped blanched hazelnut||1⁄2 Cup (8 tbs)|
|Apricot preserves||1⁄3 Cup (5.33 tbs)|
|Chopped blanched hazelnut||2⁄3 Cup (10.67 tbs), toasted|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
|Butter||6 Tablespoon, softened|
Serving size: Complete recipe
Calories 6174 Calories from Fat 3739
% Daily Value*
Total Fat 434 g667%
Saturated Fat 176.3 g881.4%
Trans Fat 0 g
Cholesterol 888.8 mg
Sodium 113.8 mg4.7%
Total Carbohydrates 536 g178.7%
Dietary Fiber 44.9 g179.4%
Sugars 261.8 g
Protein 80 g159%
Vitamin A 176.3% Vitamin C 109.7%
Calcium 49.3% Iron 150.2%
*Based on a 2000 Calorie diet
Beat in the vanilla, flour and hazelnuts.
Press into a greased 11-in.tart pan with a removable bottom.
Bake at 4000 for 10 minutes.
Remove from the oven; reduce the heat to 350°.
Spread the apricot preserves over the crust.
In a bowl, combine hazelnuts, sugar, flour, butter and egg.
Spoon over the preserves.
Arrange the pear slices over filling in a concentric circle, slightly overlapping the slices.
Bake for 40-45 minutes or until golden brown.
Cool on a wire rack.
Store in the refrigerator.