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TravelOregon.com - Recipe of the Month

Pear Hazelnut Frangipane Tart

(serves 6-8)

In honor of Oregon’s 150th birthday, Sweet Life Patisserie in Eugene drummed up a very special birthday tart that stars the official Oregon state nut and the state fruit: hazelnuts and pears!

Shortbread crust (makes one 9-inch tart)
-1 cup flour
-¼ (one-quarter) cup sugar
-4 oz cold salted butter (cut into small chunks)

Combine flour, sugar and butter until dough comes together. Press or roll into a 9" fluted tart tin. Bake until light brown. Around 25 min.

Hazelnut Frangipane Filling
-4 oz salted butter at room temperature
-½ (one-half) cup sugar
-1 cup finely ground hazelnuts
-1 egg plus 1 yolk
-1 teaspoon vanilla extract
-1 to 2 pears
-2 to 3 tablespoon apricot jelly

Whip butter and sugar until light. Add nuts, eggs and vanilla extract. Beat until fluffy. Smooth into baked shortbread shell. Slice 1 to 2 pears and arrange artfully on top of frangipane filling. Bake 25-30 min or till golden. Let cool.

Warm 2 to 3 Tablespoons apricot jelly and brush over top of tart. Serve at room temperature with a scoop of Oregon made vanilla ice cream.

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OREGON. WE LOVE DREAMERS. ™