Pear and Hazelnut Frangipane Tart
Ingredients
- 1 cup hazelnuts, toasted, loose skins rubbed off in a kitchen towel, and cooled
- ½ cup sugar
- ¼ cup all-purpose flour
- ¾ stick (6 tablespoons) cold unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 tart shell
- 3 firm-ripe Bosc or Anjou pears
- ¼ cup apricot preserves, heated and strained
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