Dessert: United States – Oregon, Pacific Northwest – Pear and Hazelnut Tart

Serving Size: 8

Approximate Time

Prep 45 min

Cook 55 min

Additional 1 hr 15 min

Total 2 hrs 20 min

Ingredients

- For the crust:
  - 1 1/4 cups (160 g) all-purpose flour
  - 1/3 cup (67 g) granulated sugar
  - 1/4 tsp (1.5 g) fine salt
  - 1/2 cup (113 g) unsalted butter, cold, cut into 1/2-inch pieces
  - 1 large egg yolk (approx. 18 g)
  - 1–2 tbsp (15–30 ml) ice water, as needed
- For the hazelnut frangipane:
  - 1 cup (100 g) toasted hazelnut meal (finely ground Oregon hazelnuts)
  - 1/2 cup (113 g) unsalted butter, room temperature
  - 2/3 cup (135 g) granulated sugar
  - 2 large eggs (approx. 100–110 g total)
  - 2 tbsp (16 g) all-purpose flour
  - 1 tsp (5 ml) pure vanilla extract
  - 1 tsp (2 g) lemon zest (optional, for brightness)
  - Pinch fine salt
- For the pears and finish:
  - 4 medium Oregon pears (Bosc or Bartlett), about 20–24 oz (560–680 g) total, peeled, cored, and thinly sliced
  - 2 tbsp (30 g) apricot jam
  - 1 tbsp (15 ml) water
  - 1/4 cup (30 g) chopped toasted hazelnuts, for sprinkling
  - Confectioners' sugar for dusting (optional)

Instructions

Short Description:
A buttery tart crust filled with a hazelnut frangipane and topped with thinly sliced Oregon pears, finished with a glossy apricot glaze and toasted hazelnuts. It showcases the region's signature pears and hazelnuts in a simple, elegant dessert.

Regional Notes:
This Oregon version uses locally grown pears (Bosc or Bartlett) and Oregon hazelnuts (filberts) ground into the frangipane, replacing the more common almond frangipane found elsewhere. The flavor focus on toasted hazelnut and ripe Pacific Northwest pears gives a distinctly Oregon profile.

1. Make the crust: In a bowl or food processor, combine 1 1/4 cups (160 g) flour, 1/3 cup (67 g) sugar, and 1/4 tsp (1.5 g) salt. Cut in 1/2 cup (113 g) cold butter until mixture resembles coarse crumbs. Add 1 egg yolk and 1 tbsp (15 ml) ice water; pulse or mix until the dough just comes together, adding the extra tbsp (15 ml) water if needed. Form into a disk, wrap, and chill 30 minutes.
2. Preheat oven to 375°F (190°C). Roll chilled dough on a lightly floured surface to fit a 9-inch (23 cm) tart pan with removable bottom. Press dough into pan, trim excess, and prick bottom lightly with a fork. Chill the lined pan 15 minutes.
3. Blind bake crust: Line the crust with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 12–15 minutes, remove weights and parchment, and bake 5 more minutes until just set and edges are lightly golden. Reduce oven temperature to 350°F (175°C).
4. Prepare hazelnut frangipane: While crust bakes, beat 1/2 cup (113 g) room-temperature butter with 2/3 cup (135 g) sugar until pale and fluffy. Beat in 2 eggs, one at a time, then stir in 1 cup (100 g) toasted hazelnut meal, 2 tbsp (16 g) flour, 1 tsp (5 ml) vanilla, 1 tsp (2 g) lemon zest (if using), and a pinch of salt until smooth.
5. Assemble tart: Spread the frangipane evenly into the warm partially baked crust. Arrange the 4 medium pears (peeled, cored, and thinly sliced) in concentric overlapping slices over the frangipane, pressing slices lightly so they sit flat.
6. Bake the tart at 350°F (175°C) for 30–40 minutes, until the frangipane is set (slightly springy) and pear slices are tender and lightly caramelized at the edges. If the pears brown too quickly, tent loosely with foil.
7. Glaze and finish: Warm 2 tbsp (30 g) apricot jam with 1 tbsp (15 ml) water until melted and smooth. Brush the glaze over the warm pear slices. Sprinkle 1/4 cup (30 g) chopped toasted hazelnuts over the tart. Cool in the pan on a rack for at least 1 hour to set.
8. Serve: Remove outer ring of the tart pan, cut into 8 slices, and dust with confectioners' sugar if desired. Serve at room temperature or lightly warmed.