When I made my persimmon frangipane tart, someone suggested I try using hazelnut flour. As I had recently purchased hazelnuts for a recipe I ended up not making, I decided to make my own hazelnut flour. This is as simple as blitzing them up with the sugar needed in the recipe to ensure you don’t end up with nut butter. I chose to make a pear hazelnut frangipane given that pears are now in season.
Head straight on to the Recipe For ♥ Pear Hazelnut Frangipane ♥
What is it with people working in call centres who cannot listen? Last month I fell, landing flat on my face. The first thing I did was take Traumeel as I am a firm believer in the power of Arnica. The second thing was to go to Clicks to purchase items to assist with the healing. I needed more Traumeel as I did not have enough with me to take for chronic injuries. I also bought Traumeel gel to apply locally and went to seek the assistance of the pharmacist for the deep cuts in my mouth. After consultation with a senior person, the young gentleman gave me a gel to apply to my lip that would numb the area. Given that they were very deep I also bought Betadine mouthwash to keep the cuts clean. Thinking I had done enough to heal my injuries I tossed the slip away.
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But it soon became apparent that the fall had injured more than my face and that I would need proper treatment. This resulted in a submission for a public liability claim. For that I needed the slips for the OTC medication I had purchased. So I asked our local store if the slips could be recovered? I was told they could and all I had to do was call the call centre. Which I did. And despite my asking very clear questions, the woman on the other side of the phone was giving answers that were unrelated. I kept my frustration level down and tried to be patient. Eventually I got an email address from her for the pharmacy. Hopefully they will be able to send me the slips that I need. It reiterates why I prefer dealing in writing with people.
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Pear Hazelnut Frangipane
Ingredients
For the pastry
- 122 g flour, plus extra for dusting
- 2.5 mls fructose
- 75 g salted butter, cubed, plus extra for greasing
- 20 mls fridge water
For the frangipane
- 115 g salted butter
- 100 g fructose
- 2 eggs
- 10 mls vanilla extract
- 5 mls ground ginger
- 130 g hazelnut flour
- 2 Pears, cored and cut into eighths *
- 10 g honey, slightly warmed
Method
For the pastry
- Place the flour and fructose into a stand mixer with a paddle beater and beat for 10 seconds to combine
- Add the butter and beat until breadcrumbs form
- Pour the water in and beat just until a dough forms
- Turn out onto a lightly floured surface and gently shape into a ball
- Wrap in cling film and refrigerate for 30 minutes
- Lightly dust your worktop and rolling pin with flour
- Roll the dough out into a rectangle, slightly bigger than your pie dish, 2mm thick
- Gently place the dough into a lightly greased rectangle pie dish and trim the edges, leaving a slight overhang
- Place into the fridge while you preheat the oven to 200° Celsius
- Dock the bottom of the pastry and blind bake for 20 minutes
- Remove the baking beans and bake for a further 10 minutes
- Remove from the oven and set aside to cool completely, and then trim the pastry to neaten the edges
For the frangipane
- Preheat the oven to 190° Celsius
- Place the butter and fructose into a stand mixer bowl
- Beat until light and fluffy then add the eggs one at a time, scraping down the sides
- Add the vanilla and ginger and mix in
- Stir in the hazelnut flour and pour the batter into the cooled pastry shell
- Press the pears into the frangipane and place into the oven and bake for 30 minutes
- Remove from the oven and glaze the fruit with the honey
- Leave to cool before removing from the pie dish and serving
Notes
Inspiration published on Lavender and Lime September 16:
-
- 2015 – Perfect Parties
- 2013 – Amarula Chocolate Swirl Cake
- 2012 – Interview With Samantha Linsell
- 2011 – Duck Egg Ravioli With Exotic Mushroom Sauce
- 2010 – Tomato and Onion Relish
Hi Tandy, sorry to hear about your nosedive, but glad it wasn’t more serious. I have very little patience with call centers and much prefer chat line customer centers (even if you do have to repeat your self over and over.
Your Pear Hazelnut Frangipane looks very tasty indeed. I’m not a dessert baker per se but just might have to give this a go. I will need to omit the hazelnut flour (allergies) would one substitute flour 1 to 1 in the recipe?
I have never tried a frangipane with ordinary flour – that would be a great experiment for me. I think cassava or coconut flour would be a better choice. Let me know if you try 🙂
Yum, it looks amazing and I bet it is delicious!☺
Thank you Natalia 🙂
Looks so delicious, Tandy! I love pears and hazelnut together 🙂 I was sorry to read about your fall! It shakes you up, doesn’t it? Hope you’re healed now!
Thanks, nearly all healed thankfully 🙂
There are many reasons why people don’t respond as you would expect to questions. The most common is a language barrier so they don’t actually understand what you are asking. Another is preconceived notions as to what you are asking. Very frustrating.
Very frustrating indeed!
The tip in your intro is very handy re: including sugar to avoid making nut butter. I’ve only ever made almond meal and it had never occurred to me that it could quickly turn to nut butter. I’ll tuck that away in my memory for future. Thanks.
my pleasure 🙂