Pear and Hazelnut Frangipane Tart
Find your new favorite treat in this cheerful dessert from Aran Goyoaga of Canelle et Vanille.
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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
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