• 10servings
  • 75minutes
  • 474calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsFluorine, Manganese, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup butter, softened

  2. 1/2 cup confectioners' sugar

  3. 1 teaspoon vanilla extract

  4. 2 cups all-purpose flour

  5. 1/2 cup chopped blanched hazelnuts


  7. 1/3 cup apricot preserves

  8. 2/3 cup chopped blanched hazelnuts, toasted

  9. 1/2 cup sugar

  10. 1 tablespoon all-purpose flour

  11. 6 tablespoons butter, softened

  12. 1 egg, lightly beaten

  13. 2-3/4 pounds pears, peeled and sliced

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the vanilla. Gradually add flour; stir in hazelnuts.

  2. Press into a greased 11-in. fluted tart pan with removable bottom. Bake at 400° for 10 minutes. Remove from the oven; reduce heat to 350°.

  3. Spread apricot preserves over crust. In a large bowl, combine the hazelnuts, sugar, flour, butter and egg. Spoon over preserves. Arrange pear slices over filling in a concentric circle, slightly overlapping slices.

  4. Bake for 40-45 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 10-12 servings.


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