Can I make this Frangipane tart in advance?

Yes, you can make this tart in advance. Store it covered in the refrigerator and warm it up in the oven before serving.

What diameter should the tart pan be for the Frangipane tart?

You need a tart pan with a diameter of about 24 centimeters.

How long can I keep this Frangipane tart?

You can keep the tart for about 3-4 days in the refrigerator.

Hazelnut Frangipane tart with chocolate and pear

Name: Hazelnut Frangipane tart with chocolate and pear
Cook time: 50 min
Total time: 50 min
Ingredients: Ingredients for pears in light syrup; 1.5 l water; 150 g cane sugar; 2 cinnamon sticks; 1 tbsp dried rose petals; 12 small Durondeau pears; juice of 1 lemon; Ingredients for the base; 2 round sheets of puff pastry; Ingredients for the egg wash; 1 egg yolk; a splash of milk; Ingredients for hazelnut filling; 250 g hazelnut powder; 250 g soft butter; 125 g coconut blossom sugar; 3 eggs; 1 vanilla pod; 100 g chocolate (at least 70%)

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50min

Soft pears, frangipane with hazelnuts and chocolate. Want to make this tart yourself? Discover the full recipe here!

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Ingredients

What do you need?

Quantity:

Ingredients for pears in light syrup
1.5 l water
150 g cane sugar
2 cinnamon sticks
1 tbsp dried rose petals
12 small Durondeau pears
juice of 1 lemon

Ingredients for the base
2 round sheets of puff pastry

Ingredients for the egg wash
1 egg yolk
a splash of milk

Ingredients for hazelnut filling
250 g hazelnut powder
250 g soft butter
125 g coconut blossom sugar
3 eggs
1 vanilla pod
100 g chocolate (at least 70%)

Ingredients for pears in light syrup
1.5 l water
150 g cane sugar
2 cinnamon sticks
1 tbsp dried rose petals
12 small Durondeau pears
juice of 1 lemon

Ingredients for the base
2 round sheets of puff pastry

Ingredients for the egg wash
1 egg yolk
a splash of milk

Ingredients for hazelnut filling
250 g hazelnut powder
250 g soft butter
125 g coconut blossom sugar
3 eggs
1 vanilla pod
100 g chocolate (at least 70%)

Preparation method

How do you make this?

Preparation method for pears

Put water, sugar, lemon, cinnamon, and rose petals in a tall cooking pot.
Bring the mixture to a boil.
Meanwhile, peel the pears.
Cut off a piece from the bottom so they can stand upright nicely.
Remove the core with a melon baller.
Add the pears to the syrup and let them simmer gently for 5 minutes.
Let them cool in the juice.
Cut the pears into a fan shape: start at the top of the pear and cut downwards, each time with 1 to 3 millimeters in between. Then give them a push-twist motion to create fans.

Preparation method for hazelnut filling

Are you using whole hazelnuts? Then first chop them finely and weigh out 250 grams.
Beat the soft butter, vanilla pod, and white sugar together.
Add an egg and some hazelnut powder alternately.
Mix until smooth.
Divide the dough into 2 and mix the 100 g of melted chocolate in a bowl.
Fill 2 piping bags to draw lines alternately. Don't have a piping bag? Create a marbled effect by distributing the dough in dollops on the puff pastry and lightly mixing them here and there.