Hazelnut Frangipane and Pears

Got the macro working!



Oh, and they were yummy too!

Take the tart shells as described in my August post, fill with hazelnut frangipane and bake 10 minutes at 350, then top with some pear compote. Vanilla ice cream on top is good, but not stictly required. Try not to eat them all at once!

Hazelnut Frangipane

1 cup toasted hazelnuts

3 eggs

6 T melted butter

1/2 cup sugar

Whirl hazelnuts in a blender until pretty fine - you should add the eggs after they are pretty well chopped up and that will keep the mixture moving. Then add the butter and sugar and blend until fine. Spread in pre-baked shells and bake until puffed and firm - 10-15 minutes.

Pear Compote

2 medium pears - bosc or d'anjou work great

1/4 cup raw sugar

1/4 t. vanilla

Peel and dice the pears. Put them in a small saucepan with the sugar. Cook over low heat until the pears are just tender - stirring as necessary to keep them from sticking. Add vanilla at the end. Use on top of the tarts, or over ice cream, or as a filling for a danish braid.