Hazelnut, Pear and Cardamom Tart Recipe (2024)

And if you use ground cardamom...what is the quantity?

Are you referencing green or black cardamom? And roughly how many seeds/pod? If we have seeds, what would the measurement be? Thank you

I looked online and it said 1 tsp to 6 pods.

Made it and got an "OH MY GOD! THIS IS MY FAVORITE DESSERT EVER." A few hints:* Pears are only "very ripe" for a nanosecond before they go bad. I used Bartlett pears from the supermarket and poached them in water and some sugar until soft. They were great. * I used a 9"x13" pan and put the dough up the side. They filled the pan halfway and sliced up beautifully as rectangles. No mess on bottom of oven and easier to slice! Planning to make again for a cookie exchange in two weeks!

I used 2.5 cups of hazelnut meal (bob's red mill) and 2 teaspoons of cardamom powder instead of grinding them myself. And 4 pears, thinly sliced to create a rose pattern on top which came out really nicely! I spread the paste around evenly first and then arranged the pears. While baking, it overflowed a little bit when I used all the filling and an extra pear, but it still came out really great and popped out of the pan easily. I baked mine for 105 minutes and it was perfect.

I suspect it's green cardamom. There is about 1 tsp ground cardamom from the seeds of about 10 pods; I would suggest maybe a rounded teaspoon of ground cardamom.

Correction to my last note. I think it was more like 80 minutes in the oven. And it did spill some, so be sure to put a baking sheet under it.

It's the same weight, either whole or ground. The recipe calls for 10 ounces of whole nuts, so you can use 10 ounces of ground nuts.

This was amazing! I was worried by some of the cautionary tales, but it worked out easily and tasted like it came from a fancy bakery. I have a 9" tart pan, so ended up using most of the dough, 2.5 pears, and about 2/3 of the filling. I just added what seemed to be the right amount. Definitely bake on a baking sheet because some butter spilled out. Cooked for about 55 minutes (not 75-90, but I had a much smaller tart). Any ideas for what to do with the 1/3 of the filling I have left?

What is equivalent measure if using ground Cardamon ?

I used hazelnut flour -so much easier than roasting and skinning hazelnuts! Also used 2teas ground cardamom. Decreased the sugar to a scant cup and it was sweet enough. Putting the pan on a rimmed baking sheet is a must!!! Lots of butter! I made a sweet tart crust but the hazelnut taste overwhelmed the taste of the delicate crust. Think a plain pie crust would have been fine and easier (not to mention 2 fewer egg yolks). Everyone loved it but no one knew how many eggs and butter were in the tart

I was kicking myself halfway through the prepping process for this pear tart. I looked at this recipe and for some reason thought it looked simple. Hence, the "What was I thinking?" remorse midway through. But now, I'm glad I made it--it really is delicious, it was a big hit and I may even do it again. If your oven runs hot, be careful not to burn the hazelnuts. It only took 15 minutes in my oven. I added more pears--glad I did. We did not find the tart too sweet, nor too buttery. Perfect really

I arranged the pear slices in two circles, with the pears at about a 45 degree angle facing down. It was quite pretty. I had a bit of leftover dough, and thought the large tart was filled enough, so made a 3" tart with the rest. Definitely have a pan underneath. I poured off the browned butter before I realized it probably had a nice hazelnut flavor that could be used in something else. Why is there so much butter that it is running off? How would it be with just 2 sticks?

Oh dear. I have to agree with the naysayers on this recipe: greasy, pools of butter, and too sweet. Even though I added a bit of extra pear, we hardly tasted them. This recipe was definitely a "fail" for me.

Wonderful recipe! Guests raved about it. Substitutions:Almond flour for hazelnutsGround cardamom for podsShort on time so didn’t grate the doughUsed 1/3 light rye flour in doughHad no problems with butter running. I think the chilling is hugely important to prevent that. I used 8 mini tart pans and there was just the right amount of dough (though might have been able to get crusts thinner if I had time to grate) but I only used about half the frangiapane.

Unnecessarily difficult. Toasted almond flour instead of using whole hazelnuts. Halved the sugar, it really was sweet enough. Pears were lovely, would slice them thinner instead of leaving them chunky. Way too much frangipane, definitely need a tray underneath when baking to catch the butter.

I made this for our Christmas meal and it was a disaster, I could not find hazelnuts anywhere so used Bob’s hazelnut flour and should have ground it so it was finer. On top of that I thought it was cooked through but raw in the center. Everyone was polite but I pulled out the Christmas cookies to save the day. Not sure I will try this again. I hope you have better luck than me!

I think this is a good recipe and I would make it again but with less butter. I compared this to another frangipane recipe that I enjoyed and that one calls for 3/4 cup butter for same quantity (I used an 11" tart pan for both). The excessive butter creates a richness that isn't desirable to me and like others have noted, much off it dripped into a pan I had below which created an unpleasant smell as it was baking.

I sub almond flour for the hazelnut flour. But be sure to toast it. I also use ground cardamom. This is one of the most delicious tarts. You can definitely use other fruits besides pear.

What a disappointment! I made this for thanksgiving and followed the instructions to a tee. This turned out soupy and wet after cooking for over 90 minutes. None of the over the top steps were worth it. Grating the pie crust, making the hazelnut meal, all a waste of time. The flavor is nice but it didn’t turn out even close to the way we anticipated. Very upset.

This is an amazing tart but you need time to make it. I had some hazelnut flour in my cupboard so I followed a suggestion by someone and used 21/2 cups of that flour plus the 2 tablespoon of plain flour. I used my spice grinder for the cardamon seeds. Followed all the cooling steps, it baked for 85 minutes I had some butter running but not much. the end result was beautiful just like the photo. Instead of crème fraîche is made a crème anglaise. My guests were very impressed.

While the flavors are nice, this tart came out far too greasy - wouldn’t make again.

Very tasty, but it was a LOT of work. Peeling the hazelnuts was a bit of a nightmare, highly recommend buying them already peeled/roasted. The recommended cook time was a little long as well - the crust was pretty dark (though definitely still edible) after 75 minutes.

Just a few notes. The butter and cardamom should not go in the food processer, it does not get light and fluffy. A stand mixer or hand held mixer is what is need for this. 12 Cardamom pods do not equal 2tsp, (1 generous tsp.) Make sure everything is ready to put in the crust before slicing your pears, or they will turn brown. This is defiantly a two day baking project.

Couldn’t find the bottom of my large tart tin, so made six smaller tarts instead. Baked for around 50 mins, and got rave reviews on the unusual flavors and richness, especially compared to the run of the mill pies that were also on offer. Had just the right amount of pastry but lots of leftover frangipane. Might try using it up without any pastry in muffin tins. A big win in my family !

The key to this is to make sure the frangipane is really really cold and the tart shell also. Delicious! No problem with run off at all.

I followed the recipe exactly (I thought) and baked it for 75 minutes at 350, as directed, but it turned out to be very dry and not very flavorful. It seemed that all the butter drained out of it. Maybe I didn't make the frangipane correctly. Very disappointing.

It is ridiculous to list cardamom pods. Just tell us how much cardamom to add!

This recipe is more labor intensive than it seems, though the result is worth it. Don't use high quality butter, I found the fat content was too high and it would have been better with a higher water content butter. This will make a ton of extra frangipane, so prepare some extra pears to make some mini tarts (I used ramekins) for a taste test! Poaching the pears with cinnamon, vanilla, ginger, cloves, and rum added so much flavor, plus then you can use unripe pears.

I make a version of this every fall, but with almonds in place of hazelnuts and no cardamom. I wonder how this would taste with almonds and if it would go well with the Indian spice. I always use fresh pears of varying varieties and never poach them. My dad, a trained French pastry chef, always used canned pears which to me are insipidly sweet and way too soft.