Ingredients
Dough:
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1 ¼ cups all-purpose flour (or gluten-free flour mix)
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1 teaspoon sugar
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¼ teaspoon salt
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8 tablespoons cold unsalted butter, cut into 1/2-inch cubes
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3 tablespoons cold water, or more as needed
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Reynolds® Parchment Paper
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Reynolds Wrap® Aluminum Foil
Filling:
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3 ounces hazelnuts
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½ cup sugar
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8 tablespoons unsalted butter, at room temperature
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1 egg
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½ cup all-purpose flour (or gluten-free flour mix)
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1 tablespoon vanilla extract
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1 tablespoon dark rum (Optional)
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½ teaspoon kosher salt
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3 pears - peeled, cored and sliced
Directions
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Combine the flour, sugar and salt in a food processor. Add the cold butter and pulse ten times until the butter is the size of large peas. Add 3 tablespoons of cold water and pulse until it comes together. Turn onto a lightly floured work surface and bring the dough together, forming a disk. Wrap in Reynolds® Parchment Paper and refrigerate for at least 45 minutes.
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On a lightly floured work surface, roll the dough to 1/8-inch thickness. Fill a 9-inch tart mold or rectangle tart mold with the dough. Cut off excess from the top and refrigerate for another 15 minutes.
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Preheat oven to 400 degrees F. Cover the top of the dough with Reynolds Wrap® Aluminum Foil and weigh down with pie weights or dry beans. Bake for 15 minutes. Remove the foil and pie weights and let cool.
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Combine the hazelnuts and sugar in the food processor. Pulse to a fine powder. Add the butter, egg, flour, vanilla, rum and salt. Process until it comes together as a paste.
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Spread the mixture over the partially baked tart. On the top, arrange the pear slices in a pattern. Bake the tart for 30 to 35 minutes until golden brown. Let it cool for 10 minutes before slicing.
REYNOLDS KITCHENS TIP
Covering your piecrust with Reynolds Wrap® Aluminum Foil helps create an evenly baked, flaky crust.
Nutrition Facts (per serving)
| 474 | Calories |
| 31g | Fat |
| 46g | Carbs |
| 6g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 474 | |
| % Daily Value * | |
| Total Fat 31g | 39% |
| Saturated Fat 15g | 77% |
| Cholesterol 84mg | 28% |
| Sodium 206mg | 9% |
| Total Carbohydrate 46g | 17% |
| Dietary Fiber 4g | 13% |
| Total Sugars 20g | |
| Protein 6g | 11% |
| Vitamin C 3mg | 4% |
| Calcium 33mg | 3% |
| Iron 2mg | 11% |
| Potassium 194mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
