Pear and Hazelnut Frangipane Tart | Reynolds Brands

Ingredients

• 1 1/4 cups all-purpose flour (or gluten-free flour mix)
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 8 tablespoons cold unsalted butter, cut into 1/2-inch cubes
• 3 to 4 tablespoons of cold water
• Reynolds® Parchment Paper
• Reynolds Wrap® Aluminum Foil
• 3 ounces hazelnuts
• 1/2 cup sugar
• 8 tablespoons unsalted butter, at room temperature
• 1 egg
• 1/2 cup all-purpose flour (or gluten-free flour)
• 1 tablespoon vanilla extract
• 1 tablespoon dark rum (optional)
• 1/2 teaspoon kosher salt
• 3 pears, peeled, core removed and sliced