Pear Tart With Hazelnut Frangipane - Erath Winery

Ingredients

• Pate Sucree Tart Dough
• 34 grams (¼ cup) toasted hazelnuts, whole
• 50 grams (¼ cup) granulated sugar
• ½ teaspoon kosher salt
• 113 grams (½ cup, 4 ounces) unsalted butter, at room temperature
• 120 grams (1 cup) all-purpose flour
• 1 egg yolk
• Hazelnut Frangipane
• 135 grams (1 cup) toasted hazelnuts, whole
• 150 grams (¾ cup) granulated sugar
• 30 grams (¼ cup) all-purpose flour
• lemon zest (from 1 medium lemon)
• 1 teaspoon vanilla extract
• ¼ teaspoon cinnamon
• ¼ teaspoon ginger, ground
• pinch cloves, ground
• 2 large eggs
• 45 grams (3 Tablespoons, 1 ½ ounces) unsalted butter, room temperature, cubed
• Pear Filling And Topping
• 3 medium pears, ripe but firm (such as Bartlett, Bosc or Anjou)
• additional toasted hazelnuts, chopped, for topping
• powdered sugar, for topping