Elegant Frangelico-Hazelnut Fruit Tart with Pears and Blueberries

A Sophisticated Hill Country Classic

The Frangelico-Hazelnut Fruit Tart is a testament to the sophisticated baking style found in the heart of the Texas Hill Country. Originally inspired by a classic almond tart from Gourmet magazine, this version has been refined through years of professional baking. By swapping traditional almonds for toasted hazelnuts and adding a generous splash of Frangelico liqueur, this dessert achieves a depth of flavor that is both earthy and refined. The addition of fresh pears and blueberries creates a striking visual contrast, making it a centerpiece for any special occasion.

The beauty of this tart lies in its layers: a crisp lemon zest crust, a puffy, nutty filling, and a glossy fruit topping. If you enjoy sophisticated nutty flavors in your desserts, you might also like our Silken Chocolate-Walnut Tart, which offers a similarly rich experience. For those who prefer a more casual fruit-forward dessert, our Bananas Foster Shortcakes are another fan favorite.

Ingredients

• 1 Lemon Zest Tart Crust (unbaked)
• 1 cup hazelnuts
• 1½ cups (3 sticks) unsalted butter, room temperature
• ¾ cup sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 6 tablespoons Frangelico (divided: 5 for filling, 1 for glaze)
• 6 tablespoons all-purpose flour
• ¼ teaspoon salt
• ½ cup currant jelly
• 1 cup fresh blueberries
• 2 to 3 ripe pears, peeled, cored, and sliced

Step-by-Step Instructions

1. Preheat your oven to 350°F. Toast the hazelnuts on a baking sheet for 7 to 9 minutes until aromatic. Rub them in a kitchen towel to remove the skins, then coarsely grind them in a food processor.
2. Line a 10-inch tart pan with your prepared lemon zest dough.
3. In a large bowl, cream the butter and sugar on medium speed for about 1 minute. Add the egg and beat for another 30 seconds.
4. Incorporate the ground hazelnuts, vanilla, 5 tablespoons of Frangelico, flour, and salt. Mix on low speed until just combined.
5. Spoon the batter into the unbaked crust. Bake for approximately 40 minutes until the top is brown and puffy. Let the tart cool on a rack for at least 30 minutes.
6. Prepare the glaze by melting the currant jelly and 1 tablespoon of Frangelico in a small saucepan over low heat.
7. Brush a thin layer of glaze over the cooled tart. Arrange a row of blueberries around the outer edge, followed by two rows of pear slices in a pinwheel formation. Pile the remaining blueberries in the center.
8. Brush the remaining glaze over the fruit. Refrigerate for at least 1 hour before serving.

This tart is best served cool or at room temperature. The Frangelico provides a subtle toasted nut aroma that pairs perfectly with the floral notes of the pears. It is a dessert that looks like it came from a high-end French patisserie but carries the welcoming spirit of Texas hospitality.