Flourless Hazelnut and Pear Torte

So scrumptiously rich, a thin slice satisfies. In summer months, substitute peaches or nectarines. Prep tip: To remove skins from toasted hazelnuts, place the nuts on a clean kitchen towel. Fold the towel up in a bundle and rub the nuts together vigorously through the towel.

Flourless Hazelnut and Pear Torte

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Servings

16 people

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Ingredients

• Canola oil for brushing pan
• 4 tablespoons unsalted butter
• 3/4 cup light brown sugar packed
• 1 1/2 pounds firm Comice or Bartlett pears peeled, quartered, and sliced into 1/2-inch-think pieces
• 3 cups hazelnuts toasted, skins removed
• 1 cup pure maple syrup
• 4 tablespoons vanilla extract
• 2 tablespoons lemon zest
• 1/2 teaspoon salt
• 4 eggs
• 2 egg whites

Ingredients Canola oil for brushing pan 4 tablespoons unsalted butter 3/4 cup light brown sugar packed 1 1/2 pounds firm Comice or Bartlett pears peeled, quartered, and sliced into 1/2-inch-think pieces 3 cups hazelnuts toasted, skins removed 1 cup pure maple syrup 4 tablespoons vanilla extract 2 tablespoons lemon zest 1/2 teaspoon salt 4 eggs 2 egg whites

Servings 16 people Print Recipe

Instructions

1. Preheat oven to 375˚. Brush bottom and sides of a 9-inch springform pan with oil.
2. In a medium saucepan over medium heat, melt butter. Add brown sugar and cook, stirring occasionally, until bubbly and golden, about 4 minutes. Pour into springform pan, spreading evenly with a spatula. Arrange pear slices in two layers, forming concentric circles over caramel.
3. Grind hazelnuts in a food processor until a coarse meal forms. Add syrup, vanilla, lemon zest, and salt; blend until incorporated. With motor running, add eggs through feed tube; blend thoroughly for 5–10 seconds, being careful not to overprocess.
4. In a medium bowl, beat egg whites until soft peaks form. Pour batter carefully into bowl with egg whites (off to one side). Using a spatula, fold egg whites into batter just until incorporated. Pour batter into prepared pan; place on a baking sheet or piece of foil and bake for 55–60 minutes, until a sharp knife inserted comes out clean. (Cover lightly with foil if it’s getting too brown.) Cool completely in pan. Run a thin knife around pan edge; invert onto a serving plate and carefully remove sides.

Recipe Notes

Nutrition Facts

Flourless Hazelnut and Pear Torte

Amount Per Serving

Calories 324

% Daily Value*

Cholesterol 61mg 20%

Sodium 104mg 4%

Total Carbohydrates 35g 12%

Dietary Fiber 4g 16%

Protein 6g 12%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 324 cal, 52% fat cal, 20g fat, 3g sat fat, 61mg chol, 6g protein, 35g carb, 4g fiber, 104mg sodium